How long should I bake the eggs?

Baking times may vary with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the pan out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked. (I cooked mine at 8 minutes, and they were over-medium.)

How can I make this recipe low carb or keto?

Swap out the sweet potato for another vegetable such as turnips, mushrooms or cauliflower. You could also reduce the carbs by making just one sweet potato with this recipe, and add in extra bacon, and brussels sprouts.

Can I meal prep this sheet pan breakfast?

For meal prep or leftovers, store in an airtight glass container in the fridge for up to 3-5 days. I do not recommend freezing this recipe.

Sheet Pan Breakfast (Paleo, Whole30) | The Healthy Consultant

Name: Sheet Pan Breakfast (Paleo, Whole30)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium-large sweet potatoes cubed; 3 cups or 1 lb brussel sprouts halved or quartered, depending on size; 1/2 medium yellow onion diced (or 1 small onion); 1 medium red bell pepper, chopped (can be green, orange, or yellow); 3 slices bacon, thick cut (sugar and nitrate free), sliced into pieces; 4-6 eggs, (preferably, pasture raised); 1 tablespoon avocado oil (or olive oil); 1 teaspoon sea salt, to taste; 1 teaspoon pepper, to taste

Description

This sheet pan breakfast hash is loaded with crispy bacon, roasted brussels sprouts, and sweet potato. Eggs are added at the very end for a delicious, healthy meal which is also perfect for meal prep! Paleo friendly, Whole30 compliant, and can be made Keto too!

Ingredients

Scale

2 medium-large sweet potatoes cubed
3 cups or 1 lb brussel sprouts halved or quartered, depending on size
1/2 medium yellow onion diced (or 1 small onion)
1 medium red bell pepper, chopped (can be green, orange, or yellow)
3 slices bacon, thick cut (sugar and nitrate free), sliced into pieces
4-6 eggs, (preferably, pasture raised)
1 tablespoon avocado oil (or olive oil)
1 teaspoon sea salt, to taste
1 teaspoon pepper, to taste

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Instructions

1. Preheat oven to 425 degrees. Cover sheet pan with parchment paper for easy clean up, if desired.

2. Prepare all ingredients before cooking: cube sweet potatoes, slice brussel sprouts, slice bell pepper, dice onion, and cut bacon (into small squares).

3. Arrange sweet potatoes, brussel sprouts, bell pepper, onion, and bacon onto the sheet pan. Drizzle with avocado oil, and sprinkle on salt and pepper. Toss to evenly coat.

4. Bake for 20 minutes. Pull the pan out, and toss ingredients for even cooking. With a spatula make 4-6 wells in the pan. Crack the eggs into each well. Put back in the oven and bake for an additional 5-10 minutes (until desired doneness of eggs). Baking times may vary with oven type and egg preference.

5. Serve while warm. Garnish with parsley, hot sauce, cilantro, green onions, or avocado.

Equipment

Baking Sheet

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Notes

Baking time for eggs: Baking times may vary with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the pan out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked
Serve: top with parsley, cilantro, green onions, hot sauce, or avocado.
Storing: stores well in an airtight glass container in the fridge for up to 3-5 days. I do not recommend freezing this recipe.
Reheating: Add your serving to a skillet with a small amount of oil. Heat on low for 5-10 minutes. OR heat in microwave for 1-2 minutes
If you are using a larger sheet pan, you will need to move the ingredients closer when it comes time to making the wells and cracking the eggs into the wells.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 226
Sugar: 5.3 g
Sodium: 201.1 mg
Fat: 12.9 g
Carbohydrates: 17.4 g
Protein: 10.8 g
Cholesterol: 195.2 mg