Sheet Pan Eggs and Breakfast Hash
A sheet pan eggs and hash recipe made from sweet potatoes, kale, onions, eggs, and bacon. Everything is cooked on one sheet pan!
peeled and diced into small cubes
chopped (tightly packed)
4 to 6
Pete and Gerry’s Organic Eggs
Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
Add sweet potatoes, kale, onion, garlic, olive oil, smoked paprika, salt, and chipotle powder to a large mixing bowl. Toss together until everything is coated evenly with the olive oil and spices.
Transfer to the prepared baking sheet and spread it out as evenly as possible.
Top with diced bacon.
Bake in the oven for 30 minutes, giving the mixture a stir halfway through baking.
Remove the sheet pan from the oven and make 4 (or 6) wells. Gently crack in the eggs.
Return to oven and bake for 5-6 minutes for a runny yolk, or 8-9 minutes for a fully-cooked yolk.
Season with a little more salt and pepper, garnish with cilantro, and serve immediately.
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.
Sheet Pan Eggs and Breakfast Hash https://www.isabeleats.com/sheet-pan-eggs-and-breakfast-hash/