Sheet Pan Breakfast Hash and Eggs

Name: Sheet Pan Breakfast Hash and Eggs
Total time: 1 h 36 min
Ingredients: 5 medium golden potatoes diced; 1 large green bell pepper chopped; 1 large red bell pepper chopped; 1 small white onion chopped; 1 tbsp olive oil; 1 tsp paprika; 1 tsp dried thyme; 1/4 tsp garlic powder; 4 strips thick-cut bacon sliced into 2-inch pieces; 4 large eggs; 1 tsp sea salt; 1/4 tsp cracked black pepper; 1/4 cup chopped parsley

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Total: 96

Servings: 4

Instructions

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Step 1

Preheat oven to 425ºF and line a medium baking sheet with parchment paper. Add potatoes, onion and bell pepper to a sheet pan and drizzle with olive oil. Sprinkle with paprika, thyme and garlic powder. Stir to coat. Add bacon pieces on top. Bake for 30 minutes or until bacon is mostly cooked. Remove from oven and carefully drain and discard any excess bacon fat.

Step 2

Make 4 small wells in potatoes and add an egg in each well. Return to oven for 7-8 minutes longer or until whites of eggs are cooked. Remove pan from oven and season with sea salt, black pepper, and parsley.

Step 3

Use a spatula to add vegetable, bacon, and egg to 4 black MPOF containers.

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