Sheet Pan Breakfast Hash
This is a hearty and flavorful one-pan meal perfect for busy mornings or weekend brunches. Roasted sweet potatoes seasoned with garlic, onion, and fresh sage create a savory base, complemented by crispy bacon and nutrient-packed kale. Finished with a sprinkle of fresh parsley or chives, this wholesome dish is simple to make and packed with vibrant flavors in every bite.
Make This Recipe
Ingredients
2-3 Sweet Potatoes, peeled and chopped
2 tablespoons coconut oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon fresh sage
4 slices of bacon, chopped
2 cups kale, destemmed
4-6 eggs
sea salt
fresh parsley or chives for garnish
Preparation
1. Preheat your oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chopped potatoes with the oil, garlic powder, onion powder, sage and leafy greens of choice and kale.
3. Place the sweet potatoes on the lined baking sheet and top with bacon.
4. Bake for 15-20 minutes until the sweet potatoes start to brown. make sure they are not browning too much.
5. Remove from the oven and create 4-6 wells in the sweet potato mixture and place the eggs in.
TIP: I like to crack my eggs into individual bowls first so you know the yolks will be intact, but if this does not bother you go ahead and crack and place them right into the wells.
6. Sprinkle with sea salt and place back into the oven and bake for about 6-8 minutes until the egg whites have set.
7. Remove from the oven and garnish with fresh chopped parsley or chives and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cup |
|---|---|
| Calories | 198 kcal |
| Fat | 10g |
| Saturated Fat | 3.8g |
| Cholesterol | 178mg |
| Sodium | 455mg |
| Carbohydrates | 14g |
| Dietary Fiber | 2.5g |
| Protein | 12g |