Imagine waking up to a breakfast so delicious and nutritious that it transforms your entire morning experience. This Breakfast Hash with Brussels Sprouts and Sweet Potatoes isn't just another recipe—it's a culinary adventure that combines hearty vegetables, perfectly roasted flavors, and protein-packed eggs into one mouthwatering dish. Whether you're a busy professional, a health-conscious foodie, or someone looking to break free from boring breakfast options, this recipe promises to elevate your morning meal from mundane to extraordinary.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups sweet potatoes, diced
- 1 cup Brussels sprouts, halved
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 4 eggs
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Wash and dice sweet potatoes into uniform 1/2-inch cubes to ensure even cooking. Trim the ends of Brussels sprouts and slice them in half lengthwise.
- In a large mixing bowl, combine diced sweet potatoes, halved Brussels sprouts, chopped onion, and minced garlic.
- Drizzle olive oil over the vegetables and season generously with salt and freshly ground black pepper. Toss ingredients thoroughly to ensure even coating.
- Spread the vegetable mixture in a single layer on the prepared baking sheet, ensuring vegetables are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning and prevent burning.
- During the last 5-7 minutes of roasting, create small wells in the vegetable mixture and crack eggs directly onto the baking sheet.
- Continue baking until egg whites are set and yolks are cooked to your preference, typically 3-5 minutes.
- Remove from oven and let rest for 2-3 minutes to allow flavors to meld and vegetables to cool slightly.
- Serve immediately, dividing the hash and eggs evenly among four plates. Optional: Garnish with fresh herbs like chives or parsley for added flavor.
Tips
- Cut vegetables uniformly to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet—give your vegetables space to caramelize and develop rich, deep flavors.
- Use fresh, high-quality eggs for the best taste and presentation.
- Experiment with seasoning by adding herbs like thyme or rosemary for extra depth.
- For a crispier texture, pat your sweet potatoes dry before roasting to remove excess moisture.
- If you prefer runny egg yolks, watch carefully during the final baking stage to achieve your desired consistency.
- Consider adding protein like bacon bits or chorizo for additional flavor complexity.
- Use parchment paper to make cleanup easier and prevent sticking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 190mg
