Breakfast Hash

This breakfast sheet pan meal combines potatoes, Brussels sprouts, onion, and baked eggs for a hearty breakfast or brunch.

Ingredients

• 2 large sweet potatoes, peeled and cut into chunks
• 1 pound small purple potatoes, cut in half
• 8 ounces Brussels sprouts, cut in half
• 1 large red onion, roughly chopped
• 3-4 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 3 tablespoons extra virgin olive oil
• Sea salt and black pepper, to taste
• 6 large eggs

Directions

1. Preheat oven to 425F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat. If using parchment, lightly spray with non-stick cooking spray.
2. In a large bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until well coated. Season with salt and pepper.
3. Spread the vegetables onto the sheet pan in a single layer and roast for 8-10 minutes.
4. Stir the vegetables and continue roasting another 8-10 minutes, or until the sweet potatoes are fork tender.
5. Remove the pan from the oven and create 6 evenly spaced openings among the vegetables.
6. Carefully pour an egg into each opening, keeping the yolk intact.
7. Season with additional salt and pepper if desired and return the pan to the oven.
8. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.