Sheet Pan Sweet Potato Breakfast Hash
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!
Servings Prep Time
4mals 15minutes
Cook Time
35minutes
Servings Prep Time
4mals 15minutes
Cook Time
35minutes
Ingredients
optional
Instructions
  1. Preheat oven to 425 degrees.
  2. To a large sheet pan, add sweet potatoes, bell pepper, mushrooms and onions. Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss to evenly coat the vegetables.
  3. Bake for 25 minutes.
  4. Remove from oven, and use a spatula to divide the sweet potato hash into 4 piles, leaving indentations in the center of each pile.
  5. Add 1-2 eggs on the top of each pile, and return the sheet pan to the oven for 8-12 minutes, depending on how well done you’d like the eggs.
  6. Serve with avocado slices and fruit, if desired.
Recipe Notes

Nutrition for 1 out of 4 servings:

17.7g Protein | 40.8g Carbs | 16.5g Fat | 7g Fiber | 379 Calories