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–+ servings

Sheet Pan Sweet Potato Breakfast Hash with Eggs

Crispy, caramelized roasted sweet potatoes, bell peppers, and red onions baked with sunny runny eggs on a single sheet pan, finished with creamy avocado, crumbled cheese, and fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings (6 portions)
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Sweet Potato & Bell Pepper Hash
  • 3 medium (approx. 1.5 lbs) sweet potatoes peeled and cut into uniform 1/2-inch cubes
  • 1 large red bell pepper stemmed, seeded, and diced into 1/2-inch squares
  • 1 large yellow or green bell pepper diced into 1/2-inch squares
  • 1 medium red onion diced
  • 3 tbsp extra virgin olive oil divided
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp fine sea salt & cracked black pepper to season vegetables
Baked Farm Eggs & Garnish
  • 6 large eggs farm-fresh
  • 1 medium ripe avocado pitted, peeled, and cubed
  • 1/3 cup feta cheese or cotija cheese crumbled
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 1 whole lime sliced into wedges for serving

Method
 

Sheet Pan Roasting & Egg Baking Walkthrough
  1. Preheat oven to 400°F (200°C). Generously grease an extra-large rimmed baking sheet with 1 tablespoon olive oil or line with parchment paper.
  2. In a large mixing bowl, combine cubed sweet potatoes, diced bell peppers, and red onion. Drizzle with remaining 2 tablespoons olive oil and toss with smoked paprika, garlic powder, cumin, fine sea salt, and black pepper until every piece is evenly coated.
  3. Spread vegetables in an even, single layer across the hot baking sheet, making sure not to overcrowd. Roast at 400°F for 20 to 25 minutes, stirring once halfway through, until sweet potatoes are tender with crispy caramelized golden-brown edges.
  4. Remove the sheet pan from the oven. Use the back of a large spoon to create 6 distinct wells or nests among the roasted vegetables.
  5. Carefully crack one whole egg into each well. Return the sheet pan to the oven and bake for 6 to 9 minutes, until the egg whites are set and opaque but the yolks remain richly soft and runny.
  6. Remove from oven immediately. Season egg tops with a pinch of sea salt and pepper. Scatter diced avocado, crumbled cheese, and fresh cilantro across the pan. Squeeze fresh lime juice over top and serve straight from the sheet pan!

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 32gProtein: 10gFat: 14gSaturated Fat: 3gCholesterol: 185mgSodium: 390mgPotassium: 620mgFiber: 6gSugar: 7gVitamin A: 160IUVitamin C: 95mgCalcium: 8mgIron: 14mg

Notes

Chef Secret: Cut the sweet potatoes into uniform 1/2-inch cubes! If the cubes are cut too large, they will take 40 minutes to soften; uniform bite-sized cubes roast to crispy golden exterior and fluffy interior in just 20 minutes.

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