Description
A simple sheet pan breakfast hash with sausage, potatoes, and vegetables. You cook everything on one pan for easy cleanup.
Ingredients
Scale
- 1 pound breakfast sausage (pork or turkey), casings removed
- 4 cups diced potatoes (about 4 medium)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, combine potatoes, bell peppers, onion, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat.
- Spread the vegetable mixture evenly on the sheet pan. Bake for 20 minutes.
- Remove the pan from the oven. Crumble the sausage over the vegetables. Stir gently to mix.
- Return the pan to the oven and bake for another 15 minutes.
- Remove the pan again. Make 6 small wells in the hash. Crack an egg into each well.
- Bake for 8–10 minutes, until the eggs are set to your liking.
- Garnish with parsley if desired. Serve hot.
Notes
- You can swap the potatoes for sweet potatoes.
- Use any color bell peppers you have.
- If you prefer firmer eggs, bake a few minutes longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 210 mg