Sheet Pan Breakfast Hash

Name: Sheet Pan Breakfast Hash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2-3 bell peppers, chopped; 1 onion, chopped; 2-3 potatoes, chopped; 3 Tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 6 eggs; 1 green onion, chopped

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sheet pan breakfast hash loaded with roasted potatoes, peppers and onions and topped with eggs

Need a quick breakfast or brunch recipe for a crowd? This Sheet Pan Breakfast Hash uses simple ingredients and the clean up is a breeze. This recipe calls for bell peppers, onions and potatoes for the base but you could certainly get creative and add whatever you have on hand. Yet another reason I love this recipe! It's so versatile.

How do you make Sheet Pan Breakfast Hash?

Start by chopping all your vegetables and throwing them on a parchment lined baking sheet.

Toss the vegetables in olive oil, salt, pepper, paprika and garlic powder and bake in a 400 degree oven for 25 minutes. Toss the hot vegetables around and carefully crack some eggs on top. Bake for an additional 7-10 minutes (depending on how firm you like your eggs).

Sprinkle on more black pepper, salt and some chopped green onion. So good! I like my eggs quite runny so they create a sauce for the vegetables but feel free to bake them longer.

This recipe is great for a crowd plus it's easy clean up for the host! Additional ingredients you could add include chopped bacon, zucchini or squash, mushrooms, brussel sprouts, sweet potatoes, corned beef and more. Get creative!

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here's the recipe:

Sheet Pan Breakfast Hash

Author: Leanna Myers
Total Time: 50 minutes
Yield: 4

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Description

Need a quick breakfast or brunch recipe for a crowd? This Sheet Pan Breakfast Hash uses simple ingredients and the clean up is a breeze.

Instructions

Heat oven to 400 degrees.
Toss the bell peppers, onions, potatoes, olive oil, paprika, salt, garlic powder and pepper together until well mixed.
Place on a baking sheet lined with parchment paper and bake for 25 minutes.
Toss the hot vegetables around then carefully crack the eggs on top.
Bake for an additional 7-10 minutes (or longer if you like your eggs firm) and garnish with more salt, pepper and chopped green onion.