This sweet and savory breakfast recipe is one of my favorites to make for guests or bring to a brunch. It’s gluten-free, dairy-free, easily customizable, and such a quick & easy recipe to prepare! I love that it’s packed with healthy carbs, protein, and good fats. I always keep a big container of it in my refrigerator to enjoy for breakfast throughout the week—though it rarely lasts more than a couple of days once my husband finds it!
Ever since I was a little girl, maple sausage has ALWAYS been my favorite breakfast food. I still love incorporating it into my meals, especially in this breakfast hash! I’ve been making this recipe for the past fifteen years, and if you’ve been following this blog that long, it’s probably not new to you.
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I usually whip it up when my brother is in town, and since he’s a pescatarian, I make it with vegan sausage for him. I’ve blogged that version a few times already, but I’m finally getting around to sharing it the way I like to enjoy it. I even made a vegetarian version for all my friends a few years ago during a morning housewarming party—it was a hit!
I love making this recipe alongside savory quiches during the holidays to pair with our sourdough cinnamon rolls. It’s the perfect balance of sweet and savory to start the holiday festivities!
You can even make this recipe the night before and heat it up in the oven before serving.
Holiday Recipes to Try This Year!
The Best Golden Sourdough Bread Recipe
Cranberry Orange Almond Cake with Mascarpone Buttercream/
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
The Best Zucchini Bread Recipe | Moist & Simple Ingredients
Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans
Pumpkin Spice Crinkle Cookies
Maple Cinnamon Apple Crisp: Vegan & Gluten-Free Recipe
Gluten-Free Pumpkin Pie with the Flakiest Crust!
Cranberry and Orange Herb Cast Iron Skillet Chicken
Pumpkin Spice Bars With Maple Frosting | Fall Dessert Recipe
Creamy Roasted Butternut Squash | Made in the Blender!
Fall Charcuterie Board & Autumn Spiced Wine by the Fire
Ingredients and Substitutes for Maple Sausage, Egg & Potato Breakfast Hash
- Pork Sausage Substitutes:
- Turkey sausage for a leaner option.
- Vegan sausage crumbles for a plant-based alternative.
- Chicken sausage
- 2 Tablespoons Olive Oil Substitutes:
- Avocado oil for a neutral, high-heat option.
- Coconut oil for a slightly sweeter undertone.
- Ghee or butter if dairy is not a concern.
- Bell Pepper Substitutes:
- Any color bell pepper (green, red, yellow, orange)
- Zucchini, spinach, or mushrooms.
- Any vegetable can be added.
- Potatoes Substitutes:
- Butternut squash or diced carrots.
- Use only red potatoes for a less sweet dish.
- Eggs Substitutes:
- Egg whites for a lighter dish.
- Tofu scramble for a vegan option.
- Maple Syrup Substitutes:
- Honey for a slightly different sweetness.
- Coconut nectar or agave syrup for other natural sweeteners.
- Omit for a savory-only dish.
- Black Pepper Substitutes:
- White pepper for a milder spice.
- Smoked paprika for added depth of flavor.
CUSTOMIZE IT TO FIT YOUR DIETARY NEEDS
TRY THE VEGETARIAN VERSION!
How to make Maple Sausage, Egg, & Potato Breakfast Hash:
Instructions:
Cook the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the sausage until browned. Remove from the pan and set aside.
Cook the Peppers
In the same pan (without washing), cook the diced bell pepper until tender. Remove and set aside with the sausage.
Crisp the Potatoes
Clean the pan and add the remaining tablespoon of olive oil. Cook the sweet potato and red potato cubes over medium heat until golden and crispy.
Scramble the Eggs
In a separate pan, scramble the eggs to your desired consistency.
Combine Ingredients
Add the cooked sausage, bell pepper, and maple syrup to the pan with the potatoes. Season with black pepper and sea salt, stirring to combine.
Fold in the Eggs
Gently fold the scrambled eggs into the hash mixture. Serve warm and enjoy!
Maple Sausage, Egg, and Potato Hash Breakfast Recipe
A deliciously sweet and savory breakfast hash made with maple sausage, crispy potatoes, scrambled eggs, and bell peppers. This easy one-pan recipe is perfect for a hearty brunch or meal prep!
Ingredients
- 1 Pound Pork Sausage vegan or turkey options also work
- 2 Tbsps Olive Oil divided
- 1 Large Bell Pepper diced
- 1 Large Sweet Potato diced
- 2 Large Red Potatoes diced
- 1 Dozen Eggs
- 2 Tbsps Maple Syrup
- 1/4 Tsp Black Pepper
- 1/4 Tsp Sea Salt
Instructions
Cook the Sausage Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the sausage until browned. Remove from the pan and set aside.
Cook the Peppers In the same pan (without washing), cook the diced bell pepper until tender. Remove and set aside with the sausage.
Crisp the Potatoes Clean the pan and add the remaining tablespoon of olive oil. Cook the sweet potato and red potato cubes over medium heat until golden and crispy.
Scramble the Eggs In a separate pan, scramble the eggs to your desired consistency.
Combine Ingredients Add the cooked sausage, bell pepper, and maple syrup to the pan with the potatoes. Season with black pepper and sea salt, stirring to combine.
Fold in the EggsGently fold the scrambled eggs into the hash mixture. Serve warm and enjoy!
Notes
Egg Options: You can fry or poach the eggs instead of scrambling them and serve them on top of the hash for a beautiful presentation.
Serving Suggestions: Top with avocado slices, a drizzle of hot sauce, or a sprinkle of fresh herbs like parsley or chives.
Nutrition
Serving: 2CupsCalories: 230kcalCarbohydrates: 13gProtein: 15gFat: 12gSaturated Fat: 2gFiber: 4gSugar: 3g
If you have guests visiting you for the holidays this year, you have to make this! They’ll love it.
Questions for you!
- Do you like sweet or savory breakfasts?
- What is your favorite breakfast recipe to make when guests are visiting?
- Bacon or Sausage?
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