Sheet Pan Breakfast Hash
A 'set it and forget it' oven breakfast made entirely on one sheet pan. Veggies and bacon roast first, then eggs are cracked right onto the pan at the end. Paleo, Whole30, Keto, and Nut-Free friendly.
- Total time
- 37 min
- Prep
- 5 min
- Cook
- 32 min
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Ingredients
- 500 g Brussels sprouts
- 300 g mushrooms
- 1 medium onion
- 3 cloves garlic cloves
- 8 slices sugar-free bacon
- 6 large eggs
- 3 tbsp avocado oil or olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp everything bagel seasoning
- ¼ tsp crushed red pepper
- 3 pieces Sweet Potato
Steps
- Preheat oven to 425°F (220°C).
- Halve Brussels sprouts and chop mushrooms. Dice the onion. Chop bacon into bite-sized pieces.
- On a large sheet pan, toss halved Brussels sprouts and mushrooms with avocado oil, sea salt, and black pepper. Spread in a single layer.
- Add diced onion and bacon pieces to the pan. Toss to combine.
- Roast for 15 minutes at 425°F.
- Remove pan from oven and stir in minced garlic. Return to oven and roast for another 10 minutes until bacon is crispy.
- Create 6 small spaces in the hash mixture. Crack one egg into each space.
- Sprinkle everything bagel seasoning and crushed red pepper over the eggs.
- Bake for 5-10 minutes more, depending on how you like your eggs cooked (5 min for runny yolks, 10 min for fully cooked).
- Serve immediately directly from the sheet pan.
Diet tags are added by the recipe's author.