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Keto Sheet Pan Breakfast Hash featured image

Keto Sheet Pan Breakfast Hash


  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

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!


Ingredients

  • 200g baby turnips, peeled and cubed
  • ½ cup (~85g) diced red bell pepper
  • ½ small red onion (~55g), cut into wedges
  • 120g zucchini, diced
  • 1 tbsp (15 mL) olive oil, divided
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • 5 slices bacon (~85g), chopped into pieces
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 80g chorizo, cooked, diced
  • 1 cup (~60g) kale
  • 6 eggs
  • ¼ tsp red pepper flakes

Optional Garnish:

  • ½ medium avocado, sliced

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Massage remaining 1 tsp (5 mL) olive oil into kale before mixing kale into other ingredients on baking sheet.
  5. 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.
  6. Remove baking sheet from oven and allow to cool slightly before serving with garnish of sliced avocado.

Recipe Notes:

Turnip Substitution: Parsnips or radishes will work well here in place of turnips.

Kale Substitution: Spinach can be substituted in for kale at a 1:1 ratio.

Vegetable Substitution Options: Other low-carb vegetables can easily be substituted into this recipe. Some options for low-carb vegetables include broccoli, asparagus, tomatoes, Brussels sprouts, and green beans. Note that substitution or elimination of any vegetables will change the nutrition information.

Chorizo Substitution: Any sausage can be used in place of chorizo. Note that this substitution may resort in a change in the nutrition information.

How To Make This Recipe Egg-Free: To make this recipe egg-free, omit the eggs.

How To Make This Recipe Vegetarian: Omit the bacon and chorizo to make this dish vegetarian-friendly.

How To Make This Recipe Vegan: Omit the bacon, chorizo, and eggs to make this dish vegan-friendly.

Net Carbs: Per serving, this recipe contains 5 grams of net carbs.

Storage: Store leftovers in an airtight container and keep refrigerated. 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 can also enjoy leftover hash cold straight from the refrigerator.

Keywords: keto breakfast hash recipe, low carb breakfast hash recipe, easy keto breakfast hash