This is the easiest Whole30 and egg free breakfast! Mediterranean breakfast hash, or breakfast skillet, is a one pan recipe that comes together in under 30 minutes. It’s full of hearty vegetables like potatoes, onions and broccoli, and seasoned to perfection. It’s a perfect paleo or gluten-free meal prep recipe that reheats well, or family friendly option for a quick morning meal.
Whole30 Mediterranean Sausage Hash Ingredients
What’s so great about this egg free breakfast hash is that there are so few ingredients, but still so much flavor! You’ll need your vegetables, which include cherry tomatoes, chopped broccoli florets, diced red potatoes and diced yellow onion.
Then you’ll need a half pound of ground breakfast sausage. For this you can use spicy or mild sausage. For a list of Whole30 compatible (sugar-free) breakfast sausage options, you can use this handy guide to the different brands that are available and where to find them. Finally, you’ll need dill, thyme and oregano.
YOU CAN GET MY FAVORITE BREAKFAST SAUSAGE IN THE ULTIMATE WHOLE30 BOX ON THE SIMPLE GROCER.
How to Prep This Whole30 Breakfast Skillet
You’re going to start by adding the diced potatoes and dill into a hot, oiled skillet. When making a breakfast hash or skillet, you’ll generally want to start by first adding the ingredient that will take the longest to cook. In this case, that would be the potatoes. You’ll continue adding ingredients to the skillet in order of cook time from there, ending with the veggie that takes the least amount of time.
Once the potatoes begin to soften slightly you’ll add in the onion and sausage, and begin browning and crumbling the sausage. After about 5 minutes, when the onions are translucent and the sausage is almost fully cooked, you will add in the broccoli. Continue browning the sausage and incorporating the broccoli into the hash for about 3 minutes, until the broccoli has started to soften and the potatoes are just about cooked through.
At that point, you will add in the cherry tomatoes, oregano, thyme, salt and pepper and stir these ingredients into your skillet. The hash is just about complete now, and the cherry tomatoes will only need about 3 minutes to heat up. You won’t want to overcook them. Keeping them soft but still fork tender really adds a lot to the texture of the hash! Remove from the heat once the potatoes have cooked through.
Substitutions and Additions
This recipe is great when doubled, and perfect for doing that for meal prep purposes, but you will need a large skillet to accommodate cooking all of the vegetables and sausage.
Your mediterranean breakfast hash is really flexible in that you can add many different types of vegetables with a great tasting result! For keeping it Whole30 and paleo, you can add options like Kalamata olives, artichokes, or hearts of palm. If you’re not keeping it Whole30, go ahead and top it with some feta cheese after cooking!
Serving and Storing Instructions
If you don’t want this to just be a Whole30 egg free breakfast hash, it’s still awesome for meal prepping. You can just fry or scramble an egg in the time it takes to reheat your prepped container of mediterranean sausage hash. The same is true with serving the breakfast skillet in the morning. You can pair it with fried or scrambled eggs and avocado, which also extends the amount of servings the recipe yields.
To store your breakfast hash, first allow it to cool completely. Then you can portion it out into individual air-tight containers to make packing lunch or reheating breakfast easy. To reheat, you’ll microwave each container for about 3 minutes, or until heated through. The sausage breakfast hash is good in the refrigerator for about 4-5 days.
Other Whole30 Breakfast Skillets You’ll Love:
Sausage Breakfast Skillet With Cranberries
Chorizo and Vegetable Breakfast Skillet
Sausage and Sweet Potato Breakfast Skillet
Bacon and Veggie Breakfast Hash
PrintWhole30 Mediterranean Sausage Hash: Paleo, Gluten-Free, Egg Free Breakfast
This is the easiest Whole30 and egg free breakfast! Mediterranean breakfast hash, or breakfast skillet, is a one pan recipe that comes together in under 30 minutes. It’s full of hearty vegetables like potatoes, onions and broccoli, and seasoned to perfection. It’s a perfect paleo or gluten-free meal prep recipe that reheats well, or family friendly option for a quick morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 3
- Category: Pork
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 cups diced red potatoes
- 1/2 tablespoon dried dill
- 1/2 pound ground breakfast sausage (I used Pederson’s)
- 1/2 cup diced yellow onion
- 1 cup chopped broccoli florets
- 1 cup or 1 large handful halved cherry tomatoes
- 1 teaspoon oregano
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat
- Add potatoes and dill and saute for about 5 minutes, until the potatoes have slightly softened. Then add in the onions and sausage
- Once the sausage starts to brown and onions are almost translucent, about 5 minutes, add in the broccoli
- Once broccoli begins to soften add in cherry tomatoes, thyme, oregano, salt and pepper and stir to combine. Sauté for about 3-4 more minutes
- Hash will be done once potatoes are completely cooked and tomatoes have slightly softened
Notes
For a larger meal prep, double the recipe
Nutrition Facts:
- Serving Size: Serves 3
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Texgirl says
Thank you for your great recipes! Are these good for Type2 diabetes? And what is ‘Whole30’?
Look forward to learning a new way of eating! (:
S says
This is a delicious breakfast. This is my favorite blog for breakfasts as you have lots of great egg-free options. This was delicious and made plenty of leftovers for later.
Megan says
I doubled the meat and potatoes, but then I didn’t have room left in the pan to completely double everything else 😛 Still, delicious! The tomatoes gave it a nice tangy lift. Had a fried egg on top and this was a great comfort food, whole30 breakfast
Carol says
I am going to make this today. Do you need to drain the breakfast sausage after it’s done?
paleobailey says
I don’t, but you can if you’d like to or if the sausage you use produces a lot of fat when cooked 🙂
Stefanie says
Just made this and WOW!! It is so good! I love the Mediterranean flavors and getting more veggies in for breakfast. I doubled the recipe and will even get to make it last longer by scrambling some eggs in it in the morning. SO. GOOD! Thank you for this recipe!
paleobailey says
I’m SO happy to hear this!! This is one of my favorite breakfasts! Thank you so much for making it, and for taking the time to come back and let me know! <3 - B