Sheet Pan Breakfast Hash
Delicious breakfast plus minimal clean up - sign us up!
- Servings
- 3
- Time
- 40 mins
- Ingredients
- 10
- Share Recipe
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Ingredients
- 4 Thomas' Original English Muffins
- 1 lb Brusselss sprouts halved or quartered, depending on size
- 1 tbsp avocado oil or olive oil
- ½ large onion, diced (or 1 small onion)
- 3 cloves garlic, minced
- 8 slices nitrate-free bacon sugar free, cut into pieces
- 6 eggs
- 1 bag hash browns
- salt & pepper to taste
- everything Bagel seasoning
- crushed red pepper (optional)
Directions
- Preheat your oven to 425°F.
- Arrange Brussels sprouts and hash browns on a sheet pan in a single layer, drizzle with the olive oil and sprinkle with salt & pepper.
- Sprinkle onions over the top, then arrange bacon pieces evenly over veggies.
- Roast in the oven for 15 mins, then sprinkle with garlic and gently stir.
- Roast another 10 mins or until bacon is crisp and veggies soft, then remove from oven.
- Make small spaces in the hash for each egg. Crack one at a time gently into the space, careful not to “break” the yolk. (Although if it breaks, it’s still fine!)
- Sprinkle everything Bagel seasoning and crushed red pepper over eggs, bacon, and veggies as desired.
- Return sheet pan to oven and bake another 5-10 mins or until eggs are cooked to preference.
- Remove from oven and serve immediately with lightly toasted and buttered Thomas’ English Muffins. Enjoy!
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