Many wise people have long said that breakfast is the most important meal of the day. And to be honest with you, we couldn’t agree more at MPOF! Breakfast’s purpose is quite literally its name — You are “breaking” the “fast” you underwent while asleep the night before, because your body is hungry for nutrients. So we say, listen to your body by giving it something hearty; something just like this delicious Paleo-friendly, gluten-free Sheet Pan Breakfast Hash and Eggs meal prep recipe! If you’re as fanatical about healthy breakfast ideas as we are, we know for sure that you’ll love the recipe we’ve got cookin’ for you today!
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.
How long will Sheet Pan Breakfast Hash and Eggs last for?
This healthy breakfast idea will last just as long as any good recipe for cooked potatoes, ideally 4 days. For optimum freshness, make sure to store your meals in high-quality single-compartment containers!
Can Sheet Pan Breakfast Hash and Eggs be frozen?
While you could freeze this filling breakfast for later, we don’t recommend it — Over easy eggs tend to become a bit rubbery after thawing.
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
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¼ teaspoon garlic powder
- 4 strips thick-cut bacon, sliced into 2-inch pieces
- 4 large eggs
- 1 tsp sea salt
- ¼ teaspoon cracked black pepper
- ¼ cup chopped parsley
How do you make Sheet Pan Breakfast Hash and Eggs?
This deliciously healthy breakfast idea is mad easy to make, coming together in just 48 minutes altogether! Here’s how to make it:
Begin by preheating your oven to 425ºF, and lining a medium baking sheet with parchment paper. While you wait, chop up your veggies to save time, then distribute them on your sheet pan and drizzle with olive oil. To unlock the flavor potential, sprinkle with the paprika, thyme and garlic powder, then use a spoon or spatula to stir and coat.
Now it’s bacon time! Add your diced bacon pieces on top of the veggie mixture, then bake for 30 minutes or until bacon is mostly cooked. Remove the pan from the oven, and carefully drain and discard any excess bacon fat.
Now, create four small wells in the cooked potato/veggie mix to cup the eggs, and add one egg in each well. Return to oven for 7-8 minutes longer, or until the egg whites are cooked. Remove pan from oven and season with sea salt, black pepper, and parsley.
Divvy things up into four equal portions, and slide each portion into your single compartment containers, and then bing-bang-boom, your hearty sheet pan breakfast hash is ready to go!
How to portion Sheet Pan Breakfast Hash and Eggs?
Divide the finished product into fourths so each portion has one egg, and store in single-compartment meal prep containers.
More sheet pan meal prep recipes:
Are you a sheet pan fan? Welcome to the club! Check out just a few of our other sheet pan meal prep recipes for future meals:
- Sheet Pan Sweet Potato Breakfast Hash
- Sheet Pan Bruschetta Chicken
- Sheet Pan Caribbean Chicken Thighs
- Sheet Pan Salmon Fajitas
- Sheet Pan Butter Herb Shrimp Corn and Potato Bake
- Sheet Pan Lemon Herb Chicken and Potato
- Sheet Pan French Toast Sticks & Sausage
Other tips for making Sheet Pan Breakfast Hash and Eggs:
Feel free to experiment with the veggies you include — The more the merrier!
If you like your bacon super crispy, consider cooking it in a pan first, and then adding it after the veggies are done.
Try to cut the vegetables into all the same sized pieces—If they’re too big or too small, you risk cooking them unevenly Pat your ingredients dry before adding to the pan for cooking. Excess moisture is difficult for your oven to compensate for, so things may undercook
Ingredients
- 5 medium golden potatoes diced
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 small white onion chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¼ teaspoon garlic powder
- 4 strips thick-cut bacon sliced into 2-inch pieces
- 4 large eggs
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ¼ 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.
