A sheet pan eggs and hash recipe made from sweet potatoes, kale, onions, eggs, and bacon. Everything is cooked on one sheet pan, which makes for the best no-fuss breakfast for the whole family!
This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
If you’re looking to simplify breakfast and create a nourishing and filling meal that feeds the whole family, then this sheet pan eggs and breakfast hash is for you!
This one-pan breakfast combines sweet potatoes, kale, onions, bacon, and Tex-Mex seasonings and cooks them all together on one sheet pan. Once the potatoes are cooked through, 4 or 6 wells are made and the eggs are cracked in gently. Everything is baked until the whites of the eggs are just set and voila – breakfast is ready!
Plus, cleanup is a breeze, Instead of multiple skillets to clean like in your typical breakfast preparation, you only have one mixing bowl and one sheet pan to wash. Nothing’s better than that!
Ingredients You’ll Need
Eggs: Eggs are a thing of beauty. They’re packed with protein, healthy fats, and are absolutely delicious. My go-to eggs are Pete and Gerry’s Organic Eggs. They’re USDA Certified Organic, free range and Certified Humane, which means they’re super high quality and good for you, the hens, and the planet. I used 4 eggs in the photos but anywhere from 4-8 eggs will work!
Sweet potatoes: I used 3 medium-sized sweet potatoes. If you prefer a different type of potato for a breakfast hash, feel free to use that instead.
Kale: I used 4 cups of curly kale, but you can use lacinato or dinosaur kale if you prefer.
Bacon: I used thick-cut bacon, but you can use any type of bacon you have. Not only does the bacon add flavor to the kale and sweet potatoes as it cooks, but it also adds some fat to help crisp everything up.
Onions and garlic: Essential ingredients to a good breakfast hash. They add delicious savory notes to the sweet potatoes and caramelize alongside the bacon.
Seasonings: Smoked paprika, chipotle powder, and salt give this breakfast hash a smoky, irresistible flavor that pairs well with the sweet potatoes. If you’re not a fan of spicy foods, don’t worry – this isn’t spicy at all.
How to Make Sheet Pan Eggs and Breakfast Hash
First, toss the sweet potatoes, kale, onions, garlic, and spices together in a bowl with a little bit of olive oil. Then transfer to a large baking sheet lined with parchment paper.
Spread everything out as evenly as possible, then top with the bacon.
I like adding the bacon on top because as it cooks, the bacon fat coats all the ingredients underneath it.
Bake in the oven for 30 minutes, giving everything a good stir halfway through cooking.
Next, create wells for the eggs and then gently crack them in.
I cracked in 4 eggs, but you can cook up to 8 depending on how many people you’re feeding.
Bake in the oven for 5-9 minutes depending on how you like your eggs cooked. *See below for egg cooking times.*
Once the eggs are cooked to your liking, top everything with a pinch of salt, black pepper, and some chopped cilantro for a little extra color.
Serve immediately and eat up!
How long to bake eggs in the oven
For a runny yolk, bake the eggs for 5-6 minutes at 425°F.
For a fully-cooked yolk, bake the eggs for 8-9 minutes at 425°F.
Tips and Tricks
- Make sure to give everything a good stir halfway through cooking. Doing so will help the sweet potatoes and bacon cook evenly, and prevent any bits of kale from over-charring.
- Keep an eye on the eggs once they go in the oven. They cook quickly, and can go from having a runny yolk to a fully-cooked yolk in only a minute!
- Feel free to adjust the number of eggs depending on how many people you’re serving. A large sheet pan will fit 6 eggs comfortably, but you could even squeeze in 8 eggs if you need to.
Substitutions and Variations
While all of the ingredients in this recipe are fairly easy to find, here are some ingredient variations that could also work:
- Instead of sweet potatoes, you can use any potatoes you have. Russet, red, or yellow potatoes all work!
- If you prefer to leave the skin on the potatoes, you can! Just be sure to scrub and rinse the outside really well.
- The kale will cook down a ton. 4 cups may seem like a lot when fresh, but it cooks way down after it’s been baked and roasted. Feel free to add even more kale if you like a lot of veggies for breakfast.
Storing and Reheating
To store, place everything in an airtight container in the fridge for up to 4 days.
To reheat, heat them in the microwave in intervals of 30 seconds to make sure the eggs don’t get rubbery.