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.
8slicesbaconchicken, turkey or center cut pork bacon
2smallcloves garlicminced
4largeeggs
4dashespaprika
4dasheseverything seasoning
2tablespoonsparmesan cheeseor to taste
black pepperfor serving
parsleyminced, for serving
Instructions
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 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 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
*If using center cut bacon, you may not need to spray the pan.