Sheet Pan Keto Breakfast Hash
Sheet Pan Keto Breakfast Hash
Ingredients
For the Hash
- 4 cups cauliflower florets, cut into 1/2-inch pieces
- 2 bell peppers, any color, cored, seeded, and diced
- 1/2 red onion, diced
- 6 slices bacon, chopped into 1/2-inch pieces
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Eggs and Garnish
- 4 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cauliflower florets, diced bell peppers, diced red onion, and chopped bacon. Drizzle with avocado oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 5 min
- 3
Spread the seasoned vegetable and bacon mixture in a single layer on the prepared sheet pan. Ensure there's enough space for even cooking. Roast for 15 minutes.
⏱️ 15 min•🌡️ 400
- 4
Remove the sheet pan from the oven. Create four small wells in the hash mixture, pushing the vegetables and bacon aside slightly. Crack one egg into each well.
⏱️ 2 min
- 5
Return the sheet pan to the oven and continue to roast for another 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
⏱️ 10 min•🌡️ 400
- 6
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Keto Breakfast Hash
Ingredients
For the Hash
- 4 cups cauliflower florets, cut into 1/2-inch pieces
- 2 bell peppers, any color, cored, seeded, and diced
- 1/2 red onion, diced
- 6 slices bacon, chopped into 1/2-inch pieces
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Eggs and Garnish
- 4 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cauliflower florets, diced bell peppers, diced red onion, and chopped bacon. Drizzle with avocado oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 5 min - 3
Spread the seasoned vegetable and bacon mixture in a single layer on the prepared sheet pan. Ensure there's enough space for even cooking. Roast for 15 minutes.
⏱️ 15 min•🌡️ 400 - 4
Remove the sheet pan from the oven. Create four small wells in the hash mixture, pushing the vegetables and bacon aside slightly. Crack one egg into each well.
⏱️ 2 min - 5
Return the sheet pan to the oven and continue to roast for another 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
⏱️ 10 min•🌡️ 400 - 6
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min