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Bacon and vegetables hash on a plate.

Freezer Vegetable Breakfast Hash {3 Ways}

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Author Michelle

Ingredients

For the anti-inflammatory veggie pack

  • 1 ½ cup broccoli florets
  • 1 ½ cup cauliflower florets
  • 1 bunch asparagus chopped

For the harvest veggie pack

  • 2 cups butternut squash cubed
  • 2 cups Brussels sprouts halved

For the root veggie pack

  • 1 ½ cup sweet potato peeled and diced
  • 1 ½ cup carrots peeled and diced
  • 1 cup parsnip peeled and diced

To build the hashes

  • 1 frozen veggie pack
  • 2 tbsp avocado oil
  • The protein of choice 4-5 strips of bacon, 1/2 lb cooked ground turkey, 2-3 eggs
  • Salt and pepper omit pepper for AIP
  • Fresh herbs thyme, rosemary, parsley

Instructions

To make the freezer veggie packs

  •  Peel and chop the vegetables to similar sizes.
  •  Bring a large pot of water to a boil and add the vegetables. Boil for 5 minutes to just barely soften.
  •  Strain the vegetables and shock in an ice bath for 5 minutes.
  •  Completely dry the vegetables and add them to a baking sheet.
  •  Freeze in an even layer and transfer to a freezer bag. Keep frozen for up to 3 months before using.

For the stove-top veggie hash

  • Using a large deep skillet, heat 1-2 tbsp of avocado oil.
  • Carefully add the frozen veggies and saute for 8-10 minutes or until lightly crisp.
  • Stir in cooked protein like cooked ground turkey and season with herbs, salt, and pepper.

For the bacon veggie sheet pan

  • Preheat the oven to 400 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan and top it with avocado oil and season with salt and pepper. Bake for 10 minutes.
  • Remove the sheet pan from the oven and carefully move the vegetables to one side.
  • Add the bacon to the other side on the pan and return to the oven for 20 minutes, or until the bacon is crisp.
  • Season with fresh herbs.

For the egg and veggie sheet pan

  • Preheat the oven to 375 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan. Top it with avocado oil and season with salt and pepper. Bake for 20 minutes or until lightly crisp.
  • Crack 2-3 eggs directly onto the sheet pan and return to the oven for about 10 minutes or until eggs are cooked to your liking.
  • Season with fresh herbs.

Notes

For AIP- omit eggs and black pepper for AIP