Sheet Pan Veggie and Egg Breakfast Hash

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, sliced
• 2 cups baby potatoes, halved
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 large eggs
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced veggies with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl.
3. 3 Spread the veggie mix evenly on a sheet pan.
4. 4 Roast for 20 minutes.
5. 5 Make 4 small wells in the veggies and crack an egg into each.
6. 6 Return to oven and bake for another 10 minutes, or until eggs are cooked to your liking.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled feta cheese on top before serving.
• Swap eggs for tofu for a vegan option.

Substitutions

• If you don’t have smoked paprika, use regular paprika or omit it altogether.

Pairings

• Fresh orange juice
• A cup of black coffee

Nutrition

Tips

• For a spicier kick, add a pinch of cayenne pepper.
• Feel free to use any seasonal veggies you have on hand.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of avocado toast.
• Pair with a fresh fruit salad for a complete meal.

FAQ