Shared recipe

Loaded Breakfast Hash Bake

4 servings5 / 5Sheet PanBreakfastHigh ProteinQuickOne Pan

A vibrant, one-pan breakfast feast featuring crispy roasted potatoes, savory sausage, and jammy eggs, finished with a bright kick of heat and fresh aromatics.

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Time

Prep: 12min
Cook: 33min
Total: 45min

Nutrition

per serving

Calories: 450
Protein: 19.6g
Carbs: 28.1g
Fat: 29.6g

One serving: 1/4 of the tray

Instructions

Preparation and Roasting

Preheat your oven to 425F (220C) and line a large rimmed sheet pan with parchment paper.
On the sheet pan, combine the diced potatoes, bell pepper chunks, red onion wedges, and crumbled pork sausage.
Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat. Spread everything into an even, single layer.
Roast for 25 minutes, tossing halfway through, until the potatoes are golden and tender and the sausage is browned.

Finishing the Bake

Remove the pan from the oven. Using the back of a large spoon, create four deep wells in the hash mixture.
Carefully crack one egg into each well. Return the pan to the oven and bake for 8 minutes, or until the egg whites are just set but the yolks remain soft.
Remove from the oven, immediately sprinkle with shredded cheddar, sliced scallions, and a drizzle of hot sauce before serving.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Par-boiling your diced potatoes for 3 minutes before roasting ensures a crisp exterior and a fluffy, tender interior.

Tip 2 of 3

For the best texture, use a mild ground breakfast sausage, but swap in spicy chorizo if you prefer an extra punch of flavor without needing as much hot sauce.

Tip 3 of 3

Store leftovers in an airtight container for up to 2 days; reheat in a 350F oven rather than the microwave to keep the potatoes from getting soggy.