Cooking brunch for a crowd is no problem with these yummy baked sheet pan eggs with potatoes and veggies! Jammy oven-baked eggs pair so well with roasted potatoes, veggies, and optional crispy bacon. You only need a handful of ingredients and 10 minutes of prep time, then just let the oven do the rest of the work!
This breakfast hash recipe is also gluten free and dairy free, and can easily be made vegetarian if you leave out the bacon. Perfect for everyone to enjoy at brunch gatherings!
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Sheet Pan Breakfast Hash with Baked Eggs
You guys know I’m obsessed with sheet pan recipes by now (like these easy and delicious mix and match sheet pan dinners)!
Sheet pan meals are just so EASY. I love that they aren’t super hands on. Once the prep is done, you can simply set the oven and relax.
I especially love sheet pan meals when we have guests over, so one of us doesn’t have to man the stove/grill and miss out on all the chatting!
This is especially true when you’re hosting holiday brunch gatherings, like for Easter and Mother’s Day. This sheet pan eggs recipe is the perfect way to keep cooking for a crowd stress-free! (You might also love this easy goat cheese frittata with spring veggies, or these other healthy breakfast recipes with eggs!).
And if you’re cooking for just a few people (or yourself), feel free to halve this recipe. Or you can always enjoy the leftovers throughout the week. The veggies and potatoes will hold up well in the fridge for at least a few days!
What You’ll Need
Here’s what you’ll need to make this sheet pan breakfast hash with baked eggs:
- eggs (I prefer using large or extra large eggs, but you can use any size. Smaller eggs likely won’t need to bake as long.)
- potatoes (I prefer baby potatoes for easier dicing, but any kind should work! You can even swap these out for sweet potatoes if you want.)
- bell peppers (Any color works! Red bell peppers are the sweetest, and green bell peppers are the least sweet.)
- asparagus
- onion
- bacon (optional)
- garlic powder
- Herbs de Provence (or Italian seasoning)
If you’re vegetarian, feel free to omit the bacon – but you’ll want to toss the veggies in a drizzle of olive oil to make up for it. The bacon fat keeps everything from sticking to the pan!
You can also mix and match the veggies depending on your preferences.
For hardier veggies like butternut squash, brussels sprouts, broccoli, cauliflower, and mushrooms, add them in with (or in place of) the potatoes.
For lighter veggies like peas or greens, add those in along with (or in place of) the asparagus.
(Have extra potatoes? Try these simple crispy roasted mini potatoes!)
How to Make Sheet Pan Baked Eggs with Potato Hash
Start by simply dicing your vegetables. In a large bowl, mix them with the chopped bacon and seasonings (including salt and pepper to taste).
Then, arrange the mixture onto a rimmed baking sheet. Roast for about 30 minutes, or until the potatoes are tender and the bacon is crisp.
Add the asparagus (and/or lighter veggies) to the pan and toss to combine. Then, move the hash aside to create wells for the eggs.
Crack eggs into the wells and bake for another 8-12 minutes, depending how firm you’d like your egg yolks to be.
(After 8 minutes, you’ll get mostly firm whites and runny yolks, and 10 minutes will result in firm whites and jammy/medium-cooked yolks. If you cook for 12 minutes, you’ll get firm whites and yolks.)
I love that this sheet pan method can give you jammy egg yolks for a crowd without having to deal with the hands-on egg frying situation!
And that’s it!
The end result is a hash that is savory and filling but not too heavy thanks to all the veggies.
Serve this oven-roasted breakfast hash on its own, or drizzle with your favorite hot sauce, salsa, avocado crema, honey mustard sauce – you name it!
This healthy breakfast idea would also work great as a lunch or dinner, too. 🙂
The full oven baked eggs and breakfast hash recipe is at the end of this post. Please let me know how you like it!
Looking for more brunch recipes appropriate for a crowd? Try these:
- Sweet Potato Hash with Poached Eggs (uses leftover ham – or you can skip the ham!)
- Overnight Crockpot French Toast Casserole
- Hard Boiled Egg + Cheddar Muffins
- Berry Lemon Quinoa Breakfast Bake
- 6 Sweet Potato Breakfast Recipes
Oven-Baked Sheet Pan Eggs & Potato Hash (10 Min Prep)
This savory and filling one-pan baked eggs and potato hash makes a great breakfast for a crowd! Easy, veggie-packed, and filling.
Ingredients:
- 1 pound red potatoes, cut into 1/2-inch pieces
- 2 bell peppers (any color), cut into 1/2-inch pieces
- 1 yellow onion, cut into 1/2-inch pieces
- 6 slices bacon, diced
- 1 teaspoon granulated garlic
- 1 teaspoon herbs de provence
- 1 bunch asparagus, cut into 1/2-inch slices
- 6 to 8 eggs
- salt and pepper, to taste
Instructions:
- Heat oven to 425 degrees.
- Toss potatoes, bell peppers, onion, bacon, granulated garlic, herbs de provence, and a pinch of salt and pepper together. Arrange in a single layer on a sheet pan.
- Bake vegetables and bacon for about 30 minutes, until potatoes are tender and bacon is crisp.
- Add asparagus to the pan and toss to combine.
- Move vegetables aside to create wells for the eggs. Crack eggs into the wells and bake for another 8-12 minutes. 8 minutes will result in mostly firm whites and runny yolks, 10 minutes will result in firm whites and jammy/medium-cooked yolks, and 12 minutes will result in firm whites and yolks.
Notes:
This hash can easily be made vegetarian by swapping the bacon for a drizzle of olive oil. As the bacon fat renders it keeps everything from sticking to the pan, but tossing the veggies in a drizzle of oil before roasting will work as well!
These veggies can be swapped out for pretty much any other veggie. Add veggies that can handle roasting like butternut squash, brussels sprouts, broccoli/cauliflower, mushrooms, etc in with the potatoes, and add lighter veggies like peas or greens instead of/along with the asparagus.
