Sheet Pan Breakfast Hash with Eggs

• 2 cups diced red potatoes
• 1 cup diced zucchini
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 large eggs
• 2 tablespoons fresh parsley, chopped
• Optional: hot sauce

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes, zucchini, bell pepper, and onion with olive oil, smoked paprika, garlic powder, black pepper, and salt on a sheet pan.
3. 3 Spread vegetables in an even layer and roast for 20 minutes.
4. 4 Make four small wells in the vegetables and crack an egg into each.
5. 5 Return to oven and bake for another 10 minutes, or until eggs are set.
6. 6 Garnish with chopped parsley before serving.

Nutrition

Tips

• For a smokier flavor, add a pinch of chipotle chili powder with the other spices.
• If you prefer runny yolks, check the eggs at 8 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Serving Suggestions

• Serve with a side of avocado toast.
• Pair with a fresh fruit salad for a colorful breakfast spread.

FAQ