This paleo sheet pan breakfast hash is perfect for when you want a set it and forget it breakfast! The veggies and bacon roast in the oven and the eggs bake on the sheet pan at the very end. It’s low carb and keto friendly, Whole30 compliant, super easy and full of flavor!
Breakfast hashes have totally been my thing since I started my first Whole30 over 5 years ago.
Typically my go-to’s involved sweet potatoes (the white ones are my fave!) bacon or sausage, and kale. Because I have an undying and unreasonable love for/infatuation with kale.
Oh, and eggs, of course. I’m a lover of anything with a fried egg on top!
But this month, things are a little different over here. My husband (Adam) is trying out a keto diet for the first time, and that means I’m not cooking pounds and pounds of potatoes like I typically do.
I knew I had to create a keto friendly hash that we could both enjoy, that required little effort on either of our parts. Yummy meals and less resentment = more enjoyable life overall, don’t you think?
So, that’s the first thing that makes this hash different from any of my others – it’s low carb and keto friendly in addition to Whole30 compliant. But there’s another obvious difference between this hash and all my others – the use of a sheet pan for the whole thing!
That’s right, this hash is made on just one sheet pan from start to finish, so it’s basically zero effort to prepare and cook.
Why I haven’t been doing this regularly from the beginning is beyond me. It’s the lazy-girl’s hash for sure and it does not disappoint!
We have Brussels sprouts, mushrooms, onions, and bacon to start. They roast up perfectly together with just a little salt, pepper, and olive oil.
But of course we can’t forget those eggs! Once the bacon is crispy, you’ll crack each egg right on the sheet pan and continue to bake until the eggs are cooked to preference.
With your favorite breakfast seasoning, of course! I used the Trader Joe’s everything bagel seasoning (because I’m wild about it!) and some crushed red pepper for spice.
The result was sheet pan breakfast hash bliss! And something that Adam and I PLUS my older daughter devoured before we knew what hit us. I have a feeling you all will love it just as much! Grab your ingredients and your favorite sheet pan and LET’S MAKE BREAKFAST!
Sheet Pan Breakfast Hash {Paleo, Keto, Whole30}
Sheet Pan Breakfast Hash {Paleo Whole30, Keto}
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
Instructions
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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.
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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.
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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.
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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!
Nutrition
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Want More Whole30 + Keto Recipes? Try One of These!
Stuffed Pepper Soup in the Instant Pot
Breakfast Cauliflower Fried Rice
Instant Pot Chicken “Rice” Soup
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