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Sheet Pan Sweet Potato Breakfast Hash
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2.6 from 5 votes

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Egg
Servings: 4 mals
Calories: 379kcal
Author: Meal Prep on Fleek

Ingredients

  • 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

optional

  • Avocado
  • fruit

Instructions

  • 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.

Notes

Nutrition for 1 out of 4 servings:
17.7g Protein | 40.8g Carbs | 16.5g Fat | 7g Fiber | 379 Calories 

Nutrition

Serving: 1meal | Calories: 379kcal | Carbohydrates: 40.8g | Protein: 17.7g | Fat: 16.5g | Fiber: 7g