Jammy Egg and Sweet Potato Hash Bowls
About this Recipe
You all know I love a good breakfast bowl, and these Jammy Egg and Sweet Potato Hash Bowls are a game changer. They’re hearty, nourishing, and perfect for busy mornings when you want something that feels special but doesn’t take forever to pull together. Between the jammy eggs (my absolute weakness!), the smoky-sweet roasted potatoes, earthy mushrooms, peppery arugula, and little pops of savory turkey sausage, this bowl has everything going for it. You can even prep the components ahead for a quick grab-and-assemble meal during the week!
Why You’ll Love Jammy Egg and Sweet Potato Hash Bowls
- Flavor-packed layers – Sweet potatoes tossed with paprika and garlic, tender mushrooms, jammy eggs with that golden yolk, and snappy turkey sausages.
- Meal prep friendly – Roast your veggies and boil your eggs ahead of time so all you have to do is assemble when hunger hits.
- Nutrient dense – You’ve got protein, healthy fats, fiber, and greens all in one colorful bowl.
- Versatile – Not a fan of arugula? Swap in spinach or kale. Want it vegetarian? Skip the sausages and add avocado or chickpeas.
What You’ll Need to make Jammy Egg and Sweet Potato Hash Bowls
- 10 large eggs (room temp for perfect jammy yolks)
- 3 medium sweet potatoes, finely chopped
- 8 oz white button mushrooms, quartered
- 15 mini turkey sausages
- 5 oz baby arugula
- Olive oil, salt, paprika, garlic powder (for seasoning)
How to Make Jammy Egg and Sweet Potato Hash Bowls
Roast the veggies: Preheat your oven to 400°F. Toss the sweet potatoes and mushrooms on a sheet pan with olive oil, salt, paprika, and garlic powder. Roast for 30-35 minutes, flipping halfway, until tender and golden.
Cook the sausages: Place the turkey sausages on a separate sheet pan and roast for about 8 minutes. Set aside.
Boil the eggs: Bring a large pot of water to a rolling boil. Gently lower in the eggs and cook for 6½ minutes. Transfer them immediately to an ice bath for 5 minutes to stop the cooking. Peel carefully.
Assemble the bowls: Add a handful of arugula to each bowl, top with halved jammy eggs, spoonfuls of sweet potato hash, and a few sausages.
Tips
- For easier peeling, use eggs that are a few days old, bring the eggs to room temperature and use ice water (this stops the eggs from overcooking and also to make it easier for peeling).
- Customize: substitute the turkey sausages with chicken or pork or even bacon.
- Prep ahead: You can roast the veggies and boil the eggs up to 5 days in advance. Store everything separately in airtight containers.
- Get creative: Add avocado, hot sauce, or a sprinkle of feta for extra flair.
Final Thoughts
These bowls are one of my favorite go-tos when I want a breakfast that feels indulgent but is secretly packed with goodness. I love making a big batch on Sunday and having them ready to assemble all week. If you try them, let me know what fun toppings or swaps you use — I’m always looking for new ways to shake things up!
Happy cooking, friends! 🍳🥔💛
Jammy Egg and Sweet Potato Hash Breakfast Bowls
Ingredients
- 10 large eggs at room temperature
- 15 mini turkey sausages
- 5 oz baby arugula
For the sweet potatoes and mushrooms:
- 4 medium sweet potatoes, finely chopped
- 8 oz white button mushrooms, quartered
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
Preheat the oven to 400 F. Line a sheet pan with parchment paper and set aside, and fill a large bowl with ice and water and place it in the sink.
Add the sweet potatoes and mushrooms to a large sheet pan. Drizzle them with olive oil, then season with the salt, paprika and galric powder. Place them in the oven for 30-35 minutes, tossing halfway. The sweet potatoes should be fork tender.
Next, add the turkey sausages to a small sheet pan and place them in the oven with the sweet potatoes for about 8 minutes. Remove them from the oven and set aside.
While the veggies roast, bring a large pot of water to a rolling boil. Gently place the eggs into the water, one at a time, careful not to drop them to prevent them breaking. Boil the eggs for 6 1/2 minutes, then dispose the water and place the eggs directly into the ice water for 5 minutes to stop the cooking. When they are done cooling, carefully remove the shells from the eggs.
To assemble the bowls or prep containers, slice the eggs in half, add a handful of arugula to the bottom, followed by the eggs, a couple spoonfuls of the sweet potato hash and the sausages.
Notes
* The ice water is essential to stop the eggs from overcooking and also to make it easier for peeling.
* Feel free to substitute the turkey sausages with chicken or pork or even bacon.
* Be sure to bring the eggs to room temperature before boiling, because if they are too cold they are more likely to break in the boiling water.
* To prep these bowls ahead, store everything separately in airtight containers in the refrigerator for up to 5 days.
