Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs

This one-pan wonder makes breakfast a cinch! Bacon crisps while veggies become tender and eggs are served over easy in this oven-baked recipe.  

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs Ingredients:

  • 5 medium golden potatoes, diced 
  • 1 green bell pepper, chopped  
  • 1 red bell pepper, chopped  
  • 1 small white onion, chopped  
  • tbsp olive oil  
  • 1 tsp paprika  
  • 1 tsp dried thyme 
  • 1/4 tsp garlic powder  
  • 4 strips thick-cut bacon, sliced into 2-inch pieces  
  • 4 large eggs  
  • 1 tsp sea salt  
  • 1/4 tsp cracked black pepper  
  • 1/4 cup chopped parsley  

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs Pinterest

Sheet Pan Breakfast Hash and Eggs

Sheet Pan Breakfast Hash and Eggs

This one-pan wonder makes breakfast a cinch! Bacon crisps while veggies become tender and eggs are served over easy in this oven-baked recipe.
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, gluten free, one pan, paleo, Sheet Pan, whole30
Servings: 4 meals
Calories: 480kcal
Author: Meal Prep on Fleek

Ingredients

  • 5 medium golden potatoes diced
  • 1 large green bell pepper chopped
  • 1 large red bell pepper chopped
  • 1 small white onion chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1/4 tsp garlic powder
  • 4 strips thick-cut bacon sliced into 2-inch pieces
  • 4 large eggs
  • 1 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup chopped parsley

Instructions

  • Preheat oven to 425ºF and line a medium baking sheet with parchment paper. Add potatoes, onion and bell pepper to a sheet pan and drizzle with olive oil. Sprinkle with paprika, thyme and garlic powder. Stir to coat. Add bacon pieces on top. Bake for 30 minutes or until bacon is mostly cooked. Remove from oven and carefully drain and discard any excess bacon fat.
  • Make 4 small wells in potatoes and add an egg in each well. Return to oven for 7-8 minutes longer or until whites of eggs are cooked. Remove pan from oven and season with sea salt, black pepper, and parsley.
  • Use a spatula to add vegetable, bacon, and egg to 4 black MPOF containers.

Nutrition

Calories: 480kcal | Carbohydrates: 52g | Protein: 25g | Fat: 17g | Fiber: 10g | Sugar: 16g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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