In this Sheet Pan Breakfast Hash; brussels sprouts, sweet potatoes, mushrooms, onion and bacon roast until tender. Eggs are baked on the same pan making this one pan jam an easy, light and healthy morning breakfast.
This breakfast can be as easy as you want to make it. Sheet pan breakfasts are should easy, so I turn to my grocery store produce section for pre-sliced or chopped veggies.That’s right, already trimmed brussels sprouts, diced sweet potato and pre-sliced mushrooms are a time saver for this sheet pan breakfast hash.
Inspired by making scrambled eggs on a sheet pan, I wanted to do a whole baked egg version and ohmylord is it good. Feel free to play around with the veggies; swap butternut squash for sweet potato or broccoli for brussels sprouts. The sky is the limit!
To Make This Sheet Pan Breakfast Hash You Will Need:
- brussels sprouts
- sweet potatoes
- red onion
- mushrooms
- olive oil
- kosher salt
- bacon
- garlic
- eggs
- paprika
- everything seasoning
- parsley
- parmesan cheese
Preheat your oven to 425℉ (or 200℃).
Add 9 ounces both Brussels sprouts and sweet potatoes, along with 1 medium red onion and 8 ounces of sliced mushrooms onto a large rimmed metal baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of kosher salt.
Toss to combine before spreading evenly into a single layer.
Top with 8 slices (12 ounces) of bacon. I make this with chicken bacon but a leaner center cut bacon will work too. Roast on the middle rack of your preheated 425° oven for 15 minutes.
Sprinkle in the 2 cloves of garlic and return the pan back to the oven for 5 more minutes.
Once the vegetables are tender, make 4 wells into the breakfast hash. Because chicken bacon is so lean, it doesn’t render much fat when it roasts. So I like to spray generously with olive oil. However, if using center cut bacon, you may not need to.
Crack an egg into each well. Slide the pan back into the oven fro 5 to 7 minutes or until the egg is cooked to your preference.
For me, 6 minutes was the sweet spot.
The whites were set while the yolks were jammy.
Serve with a sprinkle of paprika, everything seasoning, parmesan and minced fresh parsley.
Enjoy! And if you give this Sheet Pan Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sheet Pan Breakfast Hash
Ingredients
- 9 ounces Brussels sprouts, halved
- 9 ounces sweet potato, diced
- 1 medium red onion
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- kosher salt
- 8 slices bacon, chicken, turkey or center cut pork bacon
- 2 small cloves garlic, minced
- 4 large eggs
- 4 dashes paprika
- 4 dashes everything seasoning
- 2 tablespoons parmesan cheese, or to taste
- black pepper, for serving
- parsley, minced, for serving
Instructions
- Preheat your oven to 425℉ (or 200℃).
- Add both brussels sprouts and sweet potatoes, along with red onion and sliced mushrooms onto a large rimmed metal baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of kosher salt.
- Toss to combine before spreading evenly into a single layer.
- Top with 8 slices (12 ounces) of bacon.
- Roast on the middle rack of your preheated oven for 15 minutes.
- Sprinkle in the 2 cloves of garlic and return the pan back to the oven for 5 more minutes.
- Once the vegetables are tender, make 4 wells into the breakfast hash. Because chicken bacon is so lean, it doesn’t render much fat when it roasts. So I like to spray with a little olive oil.*
- Crack an egg into each well. Slide the pan back into the oven fro 5 to 7 minutes or until the egg is cooked to your preference.
- Serve with a sprinkle of everything seasoning, paprika, parmesan cheese and minced parsley.
Notes
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