Sheet Pan Eggs and Veggie Hash is where it’s at when you want to make a healthy breakfast that everyone will love…and not stand at the stove all morning. Seriously delish with kale and sweet potatoes, this vegetarian breakfast hash is perfect for brunch, breakfast, lunch or even a simple meatless dinner.
This post has been updated from the original posted January 22, 2018.
Jump to:
These sheet pan eggs are perfectly nested into a sweet potato hash that’s terrifically tasty with texture and color to wow the taste buds and look elegant at the same time!
Why you’ll love this Vegetarian Hash
- Well balanced meal including protein, complex carbohydrates and healthy fats.
- A few minutes to prep and then let your oven do the rest.
- Super easy one-pan clean up.
- Perfect for larger brunch crowds.
- Everyone’s eggs are ready at the same time!
Ingredients and Substitutions
- Sweet potatoes
- Red onion
- Fennel
- Kale
- Spices
- Eggs
How to make Sheet Pan Eggs + Veggie Hash
- Preheat oven to 425. Line baking sheet with parchment. Prep Veggies, drizzle with olive oil, garlic and spices. Roast 10 minutes.
- Stir. Roast for 10 more minutes. Mix in kale until wilted.
- Make space for the eggs.
- Crack eggs into the wells and place sheet pan back into the oven for 6-8 minutes until eggs are cooked the way you like them.
Debra’s Pro Tips
- For a super easy clean up, serve straight from the parchment lined sheet pan.
- Change up the veggies to use what you have, or what you know your family loves.(Oh, hello broccoli…everyone’s favorite).
- Sprinkle the eggs with sea salt and crushed red pepper or your favorite hot sauce for even more great taste.
- Make multiple trays at once to feed a crowd.
- Use a combo of colored potatoes: white, purple and orange is a gorgeous mix.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Sheet Pan Eggs and Veggie Hash
Ingredients
- 1 red onion thinly sliced
- 2 sweet potatoes small dice
- 1 bulb fennel thinly sliced
- 4 cloves garlic minced
- 1 tblsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ tsp thyme
- 1 bunch green curly kale
- 6 large eggs
Instructions
- Preheat oven to 425 and line a large rimmed baking sheet with unbleached parchment paper.
- Prepare vegetables: Cut onion in half, through the root, then thinly slice. Scrub sweet potato, but leave skin on. Cut in half lengthwise, then into ¼s and thinly slice into rounds. Trim fennel, cut in half then thinly slice. Mince garlic.
- Lay onions, potatoes and fennel onto prepared baking sheet. Drizzle with oil and spices. Roast for 10 minutes. Stir. Add garlic and stir again. Roast for another 10 minutes.
- While veggies cook, prepare kale. Wash and pat dry. Remove inner thick stems and roughly chop.
- Toss the kale into the cooked veggies and let it wilt. Make 6 wells into the mixture and carefully pour one cracked egg into each hole. Sprinkle eggs with sea salt and crushed red pepper if desired.
- Place sheet pan back into oven to cook the eggs. It will take 6-10 minutes depending on how well done you like your eggs. Start checking at 6 minutes for runny yolks, longer for a more well cooked egg.
- Serve warm.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Nicole | The Professional Mom Project
Love this idea! I really enjoy sheet pan recipes because they’re so easy to clean up and modify to meet your own preferences. I never thought about making eggs in the oven like this so I’ll have to give it a try. Thanks for the inspiration.
Debra Klein
Thanks so much! It was a game changer for me…..hope it works well for you too!
Susan H
After having successfully made the recipe as written several times, I just made it again but swapped chickpeas for eggs (simply because I had a some leftover garbanzo beans that I needed to use). The result was fantastic… a perfect lunch. Thanks, Deb.
Debra Klein
Ooh…great idea for a vegan version of this sheet pan veggie hash. I’ll have to try it!