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Easy Sheet Pan Christmas Morning Breakfast Hash

Easy Sheet Pan Christmas Morning Breakfast Hash - featured image
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A simple, one-pan breakfast hash with crispy potatoes, sausage, bell peppers, and eggs baked right in. Perfect for a stress-free Christmas morning or any busy holiday.

Ingredients

Scale
  • 1.5 lbs (about 680g) baby potatoes, halved or quartered
  • 1 lb (450g) breakfast sausage links, sliced into 1-inch pieces
  • 1 medium red bell pepper, diced into 1-inch pieces
  • 1 medium green bell pepper, diced into 1-inch pieces
  • 1 medium red onion, cut into 1-inch chunks
  • 4–5 garlic cloves, smashed but left whole
  • 2 sprigs fresh rosemary, leaves stripped and roughly chopped
  • 4–5 sprigs fresh thyme, leaves stripped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4–6 large eggs
  • Optional garnishes: fresh parsley or chives, red pepper flakes, flaky sea salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. Wash and dry the baby potatoes, then halve or quarter them into 1-inch pieces. Dice the bell peppers and red onion into similar-sized chunks. Smash the garlic cloves. Slice the sausage links into 1-inch rounds.
  3. In a large mixing bowl, combine the potatoes, bell peppers, red onion, smashed garlic, and sausage pieces. Drizzle with olive oil, then add the chopped rosemary, thyme leaves, salt, and black pepper. Toss until everything is evenly coated.
  4. Spread the mixture in a single layer on the prepared sheet pan, ensuring pieces are not crowded.
  5. Roast for 25 minutes. Remove from the oven and flip/stir everything with a spatula.
  6. Using the back of a spoon, create 4 to 6 shallow wells in the hash mixture, evenly spaced.
  7. Carefully crack one egg into each well. Season the eggs with a tiny pinch of salt and pepper.
  8. Return to the oven and roast for 10-12 minutes, until egg whites are set and yolks are cooked to your preference (10 minutes for runny, 12 for medium, 14 for hard).
  9. Let the hash rest for 2-3 minutes before serving. Garnish with fresh parsley or chives, red pepper flakes, and flaky sea salt if desired.
  10. Serve straight from the pan, scooping portions with a good mix of potatoes, sausage, peppers, and an egg.

Notes

Don’t overcrowd the pan—use two pans if needed for even roasting. Cut all ingredients into uniform 1-inch pieces for even cooking. Flip the hash only once at the 25-minute mark to develop a good crust. Watch the eggs closely in the final minutes to achieve desired yolk doneness. Let the hash rest for a few minutes after baking to allow the potatoes to crisp further. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350°F for 8-10 minutes.

Nutrition

Keywords: sheet pan breakfast, Christmas breakfast, breakfast hash, one-pan meal, holiday breakfast, easy breakfast, sausage and eggs, roasted potatoes

Find it online: https://islatable.com/easy-sheet-pan-christmas-morning-breakfast-hash/