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Lumberjack Breakfast

Serves 3     adjust servings


  • 1 medium purple onion, diced
  • 2 strips uncooked bacon, diced (optional)
  • 1 sweet potato, peeled and diced
  • 4 small new potatoes, diced
  • 1 clove of garlic
  • 3 Tbsp olive oil
  • 2 cups sliced zucchini
  • 2 cups sliced yellow squash
  • 2 cups diced red peppers
  • 1 cup sliced baby bella mushrooms
  • 6 eggs
  • 3 Tbsp heavy cream
  • (garnish with fresh chopped chives, if desired)


Heat oven to 400 degrees F.
In a medium bowl, 1/2 purple onion, bacon, sweet potatoes, potatoes and garlic together with 1 Tbsp olive oil. Salt and pepper lightly. Pour onto one quarter of a large nonstick baking sheet. Roast for 20 minutes.
In a large bowl, toss zucchini, yellow squash, red peppers and mushrooms together with 2 Tbsp of olive oil. Salt and pepper lightly. Spread onto 1/2 of the baking sheet, return to oven and bake 10 minutes.
Crack 6 eggs into a nonstick muffin tin. Drizzle each with 1/2 Tbsp heavy cream. Place on cookie sheet. Bake 10-12 minutes, or until whites are firm.
For meal prep: pack the zucchini mixture in the 2 cup section, 2 eggs in one 1-cup, add the sweet potato hash to the final 1-cup section.

Recipe Notes

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