Breakfast can be one of the most important meals of the day but sometimes mornings are too hectic to have a nutrient dense breakfast. This sheet pan hash is going to change your life. You can have everything prepped and ready to cook, pop it in the oven while you get ready and by the time you are showered and dress your breakfast is ready to enjoy. You can use sweet potatoes or regular potatoes in this recipe and make as many eggs as you want.

Servings: 2-4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

2-3 Russet Potatoes or Sweet Potatoes, peeled and chopped
2 tablespoons coconut oil
1 shallot
1 tablespoon garlic powder
1 tablespoon Italian Blend (use code TRAILTOHEALTH for 15% off your order)
1 tablespoon fresh sage
1 tablespoon fresh oregano
4 slices of bacon, chopped
2 cups collard greens or kale
2-4 eggs
sea salt
fresh parsley for garnish

Directions

1. Preheat your oven to 425F and line a baking sheet with parchment paper.

2. In a large bowl, toss the chopped potatoes with the oil, garlic powder, shallots, Italian seasoning, oregano and leafy greens of choice.

3. Place the potatoes on the lined baking sheet and top with bacon

4. Bake for 20-25 minutes until the potatoes start to brown. If you are using sweet potatoes aim for 15-20 minutes and start to check to make sure they are not browning too much.

5. Remove from the oven and create 4 wells in the potato mixture and place the eggs in.
TIP: I like to crack my eggs into individual bowls first so you know the yolks will be intact, but if this does not bother you go ahead and crack and place them right into the wells.

6. Sprinkle with sea salt and place back into the oven and bake for about 6-8 minutes until the egg whites have set.

7. Remove from the oven and garnish with fresh chopped parsley or chives and serve.