This paleo sheet pan breakfast hash is the perfect quick meal for a busy morning. The nutrients in this meal will help you power through the day!
PREP TIME: 5 minutes
TOTAL TIME: 37 minutes
Serves: 6
INGREDIENTS
- 1 lb brussels sprouts halved or quartered, depending on size
- 8 oz white mushrooms halved or quartered, depending on size
- 1 tbsp avocado oil or olive oil
- 1/2 large onion diced (or 1 small onion)
- 3 cloves garlic minced
- 8 slices nitrate free bacon sugar free, for Whole30, cut into pieces
- 6 large eggs
- Sea salt and pepper to taste
- Everything bagel seasoning (or your favorite breakfast seasoning)
- Crushed red pepper optional
DIRECTIONS
1. Preheat your oven to 425 degrees F. Arrange Brussels sprouts and mushrooms on a sheet pan in a single layer, drizzle with the olive oil and sprinkle with salt and pepper. Sprinkle onions over the top, then arrange bacon pieces evenly over veggies.
2. Roast in the preheated oven for 15 mins, then sprinkle with the garlic and gently stir. Roast another 10 mins or until bacon is crisp and veggies soft, then remove from oven.
3. Make small spaces in the hash for each egg, crack one at a time gently into a space, careful not to “break” the yolk (although if it breaks, it’s still fine!). Sprinkle everything bagel seasoning and crushed red pepper over eggs, bacon, and veggies as desired.
4. Return sheet pan to oven and bake another 5-10 mins or until eggs are cooked to preference. For me this was 7 mins for firm whites and soft yolks. Remove from oven and serve immediately. Enjoy!
RECIPE AND IMAGE CREDIT: Michele Rosen of www.paleorunningmomma.com