Sheet Pan Performance Breakfast Hash
Eggs are nestled in a delicious hash of roasted red or yellow potatoes, bell peppers, ham and red onion, all baked on a sheet pan for easy clean up in this breakfast dish. With 35 grams of carbohydrates and 25 grams of protein per serving, this is a great recovery meal after a morning workout.
Ingredients
- 6 Medium Alsum red or yellow potatoes cut into large cubes
- 1 Small red onion diced
- 1 Red bell pepper diced
- 1 Garlic clove minced
- 1 Tablespoon Olive oil
- Salt and pepper to taste
- 1 Cup Ham diced
- 4-6 Large eggs
Optional
- 2-3 Green onions sliced
- 2 Avocados sliced
- Hot sauce for topping
Instructions
- Preheat oven to 425°F.
- Line a large rimmed baking sheet (18" x 13") with parchment paper.
- Add potatoes, onion, red pepper, and garlic to pan. Make sure there is roughly ¼ to ½ inches between pieces for even roasting.
- Drizzle with olive oil, then sprinkle with seasoning salt and black pepper to taste. Toss lightly to evenly coat.
- Sprinkle ham on top of the mixture.
- Roast for 25 minutes, tossing half way through.
- Remove pan and make 4 to 6 wells in the mixture, evenly spaced. Crack eggs into each well and season with seasoning salt and pepper to taste.
- Return to oven and bake for 8 to 10 minutes, or until eggs are set to desired doneness.
- Remove pan from oven, and serve with green onions, sliced avocado, and hot sauce.
Notes
Time-Saving Tips:
- Cook everything but the eggs on Sunday night, and refrigerate for breakfast throughout the week. When you're ready to eat, cook a fresh egg to top your hash, and enjoy.
- Try using turkey bacon instead of ham.
Nutrition
Calories: 543kcalCarbohydrates: 53gProtein: 25gFat: 28gCholesterol: 265mgSodium: 630mgPotassium: 1782mgFiber: 11gVitamin C: 103mg