Easy Whole 30 Bacon Brussel Sprout Hash

5 from 3 votes

This is a dish that is perfect for dinner and then have leftovers throughout the week. We will make a huge sheet pan of this on Sunday. Eat it for dinner. Then porition the rest out for meals for the week and then cook the eggs the morning of. Guys. You. Must. Make. ASAP.

Prep Time10

Cook Time1

Course: Breakfast

Cuisine: American

Keyword: bacon, brussel sprout, clean eating, egg breakfast, healthy recipe, healthy recipes, meal prep, meal prepping, whole 30 meal

Servings:

Calories: 339kcal

Author: Alaina Hinkle

Ingredients

2 lbs Rainbow Fingerling Potatoes
1 lbs Brussel Sprouts
8 slices Whole 30 approved Bacon or Maple Forest Bacon
2 tbsp garlic ghee
1 tbsp olive oil
1 1/2 tbsp fresh chopped Rosemary
2 tsp salt
1 1/2 garlic powder
1 tsp paprika
1/2 pepper

Instructions

In a large baking sheet, layer with parchment paper and pre heat oven to 425. Next chop the fingerling potatoes in 1 1/2 inch pieces and toss in melted garlic ghee, fresh chopped rosemary, 1 1/2 tsp salt, 1 tsp garlic powder, 1/2 tsp paprika and 1/2 tsp pepper
Toss potatoes and spread onto parchment paper and bake for 30 minutes at 425 degrees
Then turn down the oven to 400 degrees. In the same bowl now cut your Brussel sprouts in half, then toss with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp pepper and 1/2 tsp garlic powder. Then toss your potatoes, then spread on top of of the potatoes and mix in with the roasted potatoes. Then bake at 400 degrees for 10 minutes.
Take out sheet pan, toss potatoes and Brussel Sprouts. Then chop up your bacon slices in bite sized pieces. Then sprinkle on top of your sheet pan. Bake at 400 degrees for 20 minutes.
Then place your potatoes, bacon and Brussel Sprouts onto your plate and 2 eggs cooked the way you prefer and enjoy!! Then portion out in containers for breakfasts for the week and then make the eggs in the morning and you are good to go! Seriously. BEST BREAKFAST PREP EVER!

Nutrition