Imagine starting your day with a mouthwatering, hassle-free breakfast that requires minimal cleanup and maximum flavor. This Sheet Pan Eggs and Breakfast Hash is not just a meal—it's a game-changing morning experience that combines crispy roasted vegetables, perfectly cooked eggs, and a burst of fresh herbs, all prepared in one single pan. Whether you're a busy professional, a weekend brunch enthusiast, or a home cook looking to simplify your morning routine, this recipe promises to revolutionize your breakfast game with its simplicity and deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 cups diced potatoes
- 1 bell pepper, diced
- 1 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the potatoes and vegetables cook quickly and evenly.
- Wash and dice the potatoes into small, uniform cubes, about 1/2 inch in size. This ensures they cook through properly and get crispy.
- In a large mixing bowl, combine the diced potatoes, diced bell pepper, and diced onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss everything together until the vegetables and potatoes are evenly coated with oil and seasoning.
- Spread the potato and vegetable mixture evenly on a large sheet pan. Make sure the vegetables are in a single layer to promote even cooking.
- Place the sheet pan in the preheated oven and roast for about 20 minutes, stirring halfway through. The potatoes should be golden brown and tender when done.
- After the vegetables have roasted for 20 minutes, remove the sheet pan from the oven. Create four small wells in the vegetable mixture using the back of a spoon.
- Crack one large egg into each well. Be careful not to break the yolks. Season the eggs with a little salt and pepper.
- Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired doneness.
- Once cooked, remove the sheet pan from the oven and let it cool for a minute. Garnish with fresh herbs of your choice, such as parsley or chives, for added flavor and color.
- Serve the sheet pan eggs and breakfast hash warm, directly from the pan, or plate them individually. Enjoy your delicious and hearty breakfast!
Tips
- Potato Perfection: Cut potatoes into uniform, small cubes to ensure even cooking and maximum crispiness.
- Pan Selection: Use a large, rimmed sheet pan to prevent oil and vegetables from spilling.
- Vegetable Spacing: Don't overcrowd the pan—spread vegetables in a single layer for optimal roasting.
- Egg Placement: Create gentle wells in the vegetable mixture to prevent egg whites from spreading too thin.
- Customize Your Flavor: Experiment with different herbs like rosemary, thyme, or oregano to add unique taste profiles.
- Doneness Control: Watch egg whites carefully—they should be set but yolks can remain slightly runny for a luxurious texture.
- Make-Ahead Friendly: Prep vegetables the night before to streamline morning cooking.
Nutrition Facts
Calories: 202kcal
Carbohydrates: 17g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 186mg
