This Sheet Pan Breakfast Hash is a delicious and hearty breakfast that requires minimal effort! Toss your favorite veggies, potatoes, and bacon in one pan, pop it in the oven, and you'll have a nutrient dense breakfast ready in 30 minutes.
Listen, as much as I love to cook, there are days when I am lazy AF and want something tasty, filling, and delicious for breakfast, and that's when I make this sheet pan meal.
With just one pan and a handful of simple ingredients, you'll have a satisfying meal that requires minimal effort and clean-up! I also love making this dish for Christmas morning. I prep everything the night before and add everything to the pan in the morning and we have breakfast for the whole family without having to stand over the stove.
The really fun part is getting creative with your ingredients and letting the oven do the hard work. Don't be afraid to experiment with different veggie and protein combinations to find your perfect match. And if you're feeding a crowd, just double the recipe and use two sheet pans.
For lazy dinners, check out my Chicken, Apple, And Sausage Sheet Pan Meal or Sheet Pan Vitamix Tomato Soup. For more delicious breakfast ideas, check out my Turkish Shakshuka, Cottage Cheese Toasts, or High Protein Egg Casserole.
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Why You’ll Love This Recipe
- Adjustable To Feed A Crowd: This recipe is perfect for feeding a crowd. You can double or triple the recipe depending on how many people you need to feed. It is perfect for the holidays!
- Customizable: Add in your favorite veggies and proteins. You can add sausage, and sweet potatoes and adjust the seasonings to your liking.
- Quick And Easy: Did I mention this recipe is so easy to prep and is ready in under 30 minutes?!?
Ingredients
- Melted Butter: Extra virgin olive oil, avocado oil, ghee, or duck fat would also work well.
- Cherry Tomatoes: Any smaller-style tomato will work. The cherry tomatoes get nice and sweet as they roast in the oven.
- Baby Potatoes: Red, yellow, or a combination of the two.
- Onion: I love yellow onions as they get sweeter the longer they cook down. You could however use white or a red onion if that’s what you had on hand.
- Sea Salt & Black Pepper: Redmond Real Salt is a great option.
- Bacon: Organic, uncured, sugar and nitrate-free is best.
- Eggs: If you can, cage-free, organic eggs are optimal. You want your eggs to have a nice orange (not yellow) yolk.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Potatoes: I love using baby yellow or red potatoes for this, but you can chop up Yukon gold or even use sweet potatoes.
- Veggies: This is a perfect "clean out the fridge meal"—use any veggies you have on hand. Brussels sprouts, zucchini, or bell peppers would be great options.
- Bacon: If you are not a fan of pork bacon, swap it out for turkey bacon. You could also use your favorite breakfast sausage.
- Seasonings: While I tend to be a purist, you can play around with the seasonings—Italian seasoning or garlic powder would be great.
How To Make This Sheet Pan Breakfast Hash
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper for easy cleanup. Cut the baby potatoes into small pieces. You want them to be about the same size as the cherry tomatoes to ensure they cook at the same rate.
Step 2. Add the baby potatoes, cherry tomatoes, and sliced onions to a medium bowl. Toss with melted butter (or your fat of choice), salt and pepper.
Step 3. Place the potato mixture on the lined baking sheet and spread everything into a single layer. Cut or slice the bacon into roughly 2-3 inch pieces and spread the chopped bacon evenly on the baking sheet.
Step 4. Place the baking sheet in the oven for 15-20 minutes, tossing halfway through. The time may vary depending on your oven and how small you cut the potatoes. You want the bacon to be crisp and the potatoes just cooked through.
Step 5. Remove the sheet pan from the oven and crack your eggs directly onto the sheet pan. You can make wells to help keep the eggs from spreading, and season with a pinch of salt and pepper.
Step 6. Place the pan back in the oven and bake for 5-10 minutes, or until the egg whites are cooked through, and the yolks are done to your liking. To finish, add any additional toppings you enjoy.
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Expert Tips And Notes
- Make little nests for each egg by pushing the veggie and bacon mixture aside and cracking the egg directly into the open space. This will help keep your eggs from spreading too much.
- If you like a runny yolk, keep an eye on your eggs when they are in the oven. You may only need to cook the eggs for 5-7 minutes.
Serving Suggestions For Sheet Pan Breakfast Hash
Top this with any of the following:
- Goat Cheese
- Feta Cheese
- Fresh Parsley
- Fresh Chives
- Sour Cream
- Greek Yogurt
- Avocado
- Hot Sauce
- Seasoning Salt
- Red Pepper Flakes
Storage And Reheating
- Storage: Once cooled store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Place in a 250-degree oven for 3-4 minutes or until heated.
Recipe FAQs
Yes! I do this all the time. Chop all the veggies the night before and store them in the fridge. When you are ready to eat, toss everything with the melted butter and bake away!
Once the egg whites set and are no longer translucent. If you like your yolks slightly runny, watch them closely after the 5-minute mark. You can tap the yolk gently with your finger. If it's still a little jiggly then you will have a slightly runny yolk.
Absolutely! Make a bit batch over the weekend and portion it out for a quick grab-and-go breakfast all week long.
Other Related Breakfast Recipes
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Sheet Pan Breakfast Hash
Ingredients
- 1-2 tablespoon Butter melted
- 1 cup Cherry Tomatoes
- ¾-1 lb Baby Potatoes quartered
- 1 Yellow Onion thinly sliced
- ½-1 teaspoon Sea Salt
- ¼ teaspoon Pepper
- 4 strips Bacon cut into 2-3 inch pieces
- 4-6 Eggs organic, cage free
Optional Toppings
- Goat Cheese
- Parsley
- Avocado
- Hot Sauce
Instructions
- Preheat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper for easy cleanup. Cut the baby potatoes into small pieces. You want them to be about the same size as the cherry tomatoes to ensure they cook at the same rate.
- Add the baby potatoes, cherry tomatoes, and sliced onions to a medium bowl. Toss with melted butter (or your fat of choice), salt and pepper.
- Place the potato mixture on the lined baking sheet and spread everything into a single layer. Cut or slice the bacon into roughly 2-3 inch pieces and spread the chopped bacon evenly on the baking sheet.
- Place the baking sheet in the oven for 15-20 minutes, tossing halfway through. The time may vary depending on your oven and how small you cut the potatoes. You want the bacon to be crisp and the potatoes just cooked through.
- Remove the sheet pan from the oven and crack your eggs directly onto the sheet pan. You can make wells to help keep the eggs from spreading, and season with a pinch of salt and pepper.
- Place the pan back in the oven and bake for 5-10 minutes, or until the egg whites are cooked through, and the yolks are done to your liking. To finish, add any additional toppings you enjoy.
Notes
- Make little nests for each egg by pushing the veggie and bacon mixture aside and cracking the egg directly into the open space. This will help keep your eggs from spreading too much.
- If you like a runny yolk, keep an eye on your eggs when they are in the oven. You may only need to cook the eggs for 5-7 minutes.
Nutrition
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