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: 4 mals
- 5 cups sweet potatoes cubed
- 1 large bell pepper diced
- 2 cups mushrooms sliced
- 1/2 cup onions finely minced
- 2 tbsp olive oil
- 1 tsp Sea Salt
- 1 tsp cumin
- 1 tsp Chili Powder
- black pepper as desired
- 8 large eggs
Preheat oven to 425 degrees.
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.
Bake for 25 minutes.
Remove from oven, and use a spatula to divide the sweet potato hash into 4 piles, leaving indentations in the center of each pile.
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.
Serve with avocado slices and fruit, if desired.
Nutrition for 1 out of 4 servings:
17.7g Protein | 40.8g Carbs | 16.5g Fat | 7g Fiber | 379 Calories
Serving: 1meal | Calories: 379kcal | Carbohydrates: 40.8g | Protein: 17.7g | Fat: 16.5g | Fiber: 7g