Eggs are nestled in a delicious hash of roasted potatoes, bell peppers, ham and red onion, all baked on a sheet pan for easy clean up in this breakfast dish. With 35 grams of carbohydrate and 25 grams of protein per serving, this is a great recovery meal after a morning workout.
6 Medium red or yellow potatoes, cut into large cubes
1 Small red onion, diced
1 Red bell pepper, diced
1 Garlic clove, minced
1 Tablespoon olive oil
Season salt to taste
Black pepper to taste
1 cup ham, diced
4 to 6 large eggs
2-3 green onions, sliced
2 avocados, sliced
Hot sauce for topping
Preheat oven to 425 ° F.
Line a large rimmed baking sheet (18” x 13”) with parchment paper.
Add potatoes, onion, red pepper, and garlic to pan. Make sure there is roughly 1/4 to 1/2 inches between pieces for even roasting.
Drizzle with olive oil, then sprinkle with seasoning salt and black pepper to taste. Toss lightly to evenly coat.
Sprinkle ham on top of the mixture.
Roast for 25 minutes, tossing half way through
Remove pan and make 4 to 6 wells in the mixture, evenly spaced. Crack eggs into each well and season with seasoning salt and pepper to taste.
Return to oven and bake for 8 to 10 minutes, or until eggs are set to desired doneness.
Remove pan from oven, and serve with green onions, sliced avocado, and hot sauce.
Time-Saving Tips: Cook everything but the eggs on Sunday evening, and refrigerate for breakfast throughout the week. When you’re ready to eat, cook a fresh egg to top your hash, and enjoy.
Customization Options: Try using turkey bacon instead of ham.
Nutritionals are per serving.
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