Sheet Pan Breakfast Hash & Eggs | Easy to Meal Prep!

Описание: Breakfast Potato Hash with Eggs is made on a single sheet pan and is an easy meal prep breakfast recipe for busy school days! This healthy and kid-friendly oven-roasted breakfast potatoes and eggs recipe is full of peppers, onions and is gluten-free, dairy-free, vegetarian, and Whole30.

RECIPE:

INGREDIENTS:

2 lbs. russet potatoes, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
4 Tbsp. olive oil, divided
1 ½ Tbsp. blackened seasoning, or Cajun seasoning
½ - 1 tsp. salt, to taste*
8 eggs
Sriracha or ketchup, optional
Cilantro optional


INSTRUCTIONS:

Preheat oven to 400 degrees.
Combine potatoes with 1 tablespoon of olive oil and seasoning mix in a large bowl or gallon-sized ziplock bag and toss until well coated. Layer potatoes on a large sheet pan.

In the same bowl or ziplock bag add chopped bell peppers, onion, 2 tablespoons olive oil and salt. Toss until well coated and add to the sheet pan with the potatoes.

Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through.
Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well.
Return the potato hash and eggs to the oven and cook for 10-15 minutes, or until the eggs are cooked to your desired doneness.*
Serve potato and egg hash with chopped cilantro and Sriracha sauce or ketchup. Enjoy!

RECIPE NOTES:

The amount of salt you add largely depends on the type of blackened or Cajun seasoning you use. Err on the side of less salt and add more as needed.
If you would like over-easy eggs, bake the eggs for 10-12 minutes.
If you would like your eggs over-hard, bake the eggs for 13-15 minutes.
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