This Keto Sheet Pan Breakfast Hash is the ultimate morning meal! This easy one pan recipe is low-carb, nut-free, dairy-free, Whole30-compliant, and contains just 5 grams of net carbs per serving. Whip this easy meal together in less than 1 hour and start your day off on the right foot!
This low-carb breakfast hash recipe is ALWAYS a good idea, but especially when made for a weekend brunch! What’s great about this recipe is that it’s all made in one pan, which saves you time, energy, and a lot of clean up.
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Be sure to read through this post for answers to commonly asked questions about this recipe before moving on to the recipe card and making this sheet pan recipe. You will also find step-by-step photos within the blog post (above the recipe card) that will help you to successfully make this easy breakfast recipe.
One pan keto breakfast
For this low-carb breakfast sheet pan hash, turnips are used instead of potatoes. This keeps the net carb content low. Alongside bell peppers, zucchini, onion, and kale, this meal is low in carbs and high in fiber.
In addition to vegetables, bacon and chorizo is included to add both protein and flavor.
One pan hash ingredients
For this Keto Sheet Pan Breakfast Hash recipe, the main ingredients used include turnips, red bell pepper, onion, zucchini, bacon, kale, chorizo, and eggs! To add flavor, a variety of spices are used, like fresh garlic, oregano, and red pepper flakes.
Breakfast hash is an easily customizable meal. It’s a great “refrigerator clean out dish,” so if you want to use different low-carb vegetables or a different protein than this recipe calls for, you can. Just be aware that a change in ingredients and/or a change in the amounts of those ingredients you use will change the final nutrition information and net carb content.
Low-carb breakfast sheet pan hash FAQs
Before making this recipe, be sure to read through these answers to commonly asked questions:
Are there ingredient substitution options?
If you find yourself with a myriad of various ingredients that you’d like to use in your hash, here are some swap ideas that may help:
- Turnips: Parsnips or radishes will work well here!
- Kale: Spinach can be substituted in for kale! Both options taste nice and do a great job of sneaking extra greens into your recipe.
- Vegetables: Feel free to mix and match your low-carb veggies. Some options for low-carb vegetables include broccoli, asparagus, tomatoes, Brussels sprouts, and green beans.
- Chorizo: You can use any sausage in place of chorizo.
- Eggs: If you are looking for an egg-free recipe, simply omit the eggs in this recipe.
Can this recipe be made egg-free, vegetarian, or vegan?
Yes! Follow these instructions:
Egg-Free: Omit eggs.
Vegetarian: Omit bacon and chorizo.
Vegan: Omit bacon, chorizo, and eggs.
Can I add extra vegetables?
Absolutely. You can add other low-carb vegetables to this recipe. That’s the beauty of a hash like this: it’s extremely versatile! It’s great for repurposing leftovers or cleaning out your refrigerator just before those spare veggies go to waste.
Note that if you choose to change any of the vegetables, the final nutrition information, including the net carb content, will be different than what is listed in the nutrition label.
Does it matter how I make the eggs?
If you prefer to not bake eggs in the sheet pan, you can prepare your eggs separately on the stovetop and then serve alongside the baked breakfast hash. Some options for how to prepare the eggs on the stovetop are scrambled, fried, or poached.
How do I store extra hash?
Store leftovers in an airtight container and keep refrigerated. Be sure to eat within 2 days. Reheat leftovers in the microwave, about 30 seconds at a time. Alternatively, leftovers can be heated on the stovetop over medium heat until warmed throughout. You could even enjoy leftover hash cold straight from the refrigerator!
How many servings are in this recipe? How many net carbs per serving?
This recipe yields 6 servings. Each serving of breakfast hash contains 5 grams of net carbs.
How to make low-carb breakfast sheet pan hash
Preheat oven to 400 degrees.
On a baking sheet, toss turnips, bell pepper, onion, and zucchini with 2 tsp olive oil. Sprinkle with salt and pepper. Add chopped bacon.
Transfer baking sheet to oven and roast for 20-25 minutes.
Remove baking sheet from oven, add garlic, oregano, and chorizo and, using a spoon, mix spices in with other ingredients on baking sheet.
Return baking sheet to oven to cook until bacon is crisp and vegetables have softened, about 10 minutes.
Massage the remaining 1 tsp olive oil into kale before mixing kale into other ingredients on baking sheet.
Using a spatula or tongs, move ingredients around to create small holes within the hash to crack eggs into. Carefully crack open each egg into holes between other ingredients. Sprinkle red pepper flakes atop all ingredients.
Transfer baking sheet back to oven and cook until egg whites are cooked throughout, about 8-10 additional minutes.
Remove baking sheet from oven and allow to cool slightly before serving with garnish of sliced avocado.
Diets that are compliant with this keto sheet pan breakfast hash
- Keto and Low-Carb: Each serving of breakfast hash contains 5 grams of net carbs, making it very keto-friendly!
- Nut-Free: This recipe is free of peanuts and tree nuts.
- Whole30: This recipe follows Whole30 compliant guidelines.
- Paleo and Primal: Low-carb breakfast hash contains only paleo-friendly and primal-compliant ingredients.
- Dairy-Free: This recipe does not contain dairy products.
- Coconut-Free: There are no coconut ingredients included in this hash.
- Gluten-Free and Grain-Free: Gluten and grain products were not used to make this recipe.
- Egg-Free: Omit eggs to make this recipe egg-free.
- Vegetarian: Omit the bacon and chorizo to make this recipe vegetarian-friendly.
- Vegan: To make this recipe vegan, altogether omit the eggs, bacon, and chorizo.
- Refined Sugar-Free: Refined sugar was not used to create this recipe.
More delicious keto breakfasts
Looking for more healthy breakfast ideas to start your day? Try these!
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Sheet Pan Breakfast Hash
Ingredients
- 200 grams baby turnips, peeled and cubed
- ½ cup diced red bell pepper, ~85g
- ½ small red onion, ~55g, cut into wedges
- 120 grams zucchini, diced
- 1 tablespoon 15 mL olive oil, divided
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 5 slices bacon, ~85g, chopped or cut into pieces
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 80 grams chorizo, cooked, diced
- 1 cup roughly chopped kale, ~60g
- 6 eggs
- ¼ teaspoon red pepper flakes
Optional Garnish:
- ½ medium avocado, sliced
Equipment
Instructions
- Preheat oven to 400 degrees.
- On a baking sheet, toss turnips, bell pepper, onion, and zucchini with 2 tsp (10 mL) olive oil. Sprinkle with salt and pepper. Add chopped bacon. Transfer baking sheet to oven and roast for 20-25 minutes.
- Remove baking sheet from oven, add garlic, oregano, and chorizo and, using a spoon, mix spices in with other ingredients on baking sheet. Return baking sheet to oven to cook until bacon is crisp and vegetables have softened, about 10 minutes.
- Massage remaining 1 tsp (5 mL) olive oil into kale before mixing kale into other ingredients on baking sheet.
- Using a spatula or tongs, move ingredients around to create small holes within the hash to crack eggs into. Carefully crack open each egg into holes between other ingredients. Sprinkle red pepper flakes atop all ingredients. Transfer baking sheet back to oven and cook until egg whites are cooked throughout, about 8-10 additional minutes.
- Remove baking sheet from oven and allow to cool slightly before serving with garnish of sliced avocado.
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