Sheet Pan Breakfast Hash with Salami

There’s nothing like an oven baked breakfast to ease you into the day and this Sheet Pan Breakfast Hash with Salami is just the way to do it.

Just roast some veggies on a pan, then add your eggs and let them bake while you brew your coffee and boom – you’re done.

And while there’s nothing wrong with bacon, salami makes for a fun, salty, bacon-y twist.

Plus it’s Paleo, gluten-free, grain-free, dairy-free and so easy!

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Sheet Pan Breakfast Hash

This Sheet Pan Breakfast Hash with Salami is hearty without weighing you down and so full of protein, healthy fat and fiber that you’ll be full and energized all morning.

Potatoes and sweet potatoes get caramelized with broccoli and onions for the best-ever version of breakfast potatoes.

This recipe uses half white potatoes and half sweet potatoes. You could use just either one but I love the combination of both for a mix of texture and flavor. The light, fluffy white potatoes next to the sweet, creamy sweet potatoes is the best of both worlds.

And just to bump things up, let’s add broccoli. Have you ever tried roasted broccoli? The high heat renders it tender and caramelized and irresistible. Plus we’ll use the florets and the stalks so there’s no waste here.

Onions always add a savory note and they’re even better when they’re roasted.

If you don’t like or have broccoli, you could use cauliflower, thick asparagus or leave it out altogether.

No onions? Try shallots or, again, omit completely.

This Sheet Pan Breakfast Hash is very accommodating.

Serve it for brunch with this Honeydew Mint Cooler and you’re all set.

What you need for this Sheet Pan Breakfast Hash

Ingredients:

• 2 heads broccoli,
• 1 yellow or red onion
• 1.5 pounds potatoes
• 1.5 pounds sweet potatoes
• 6 tablespoons avocado oil or extra virgin olive oil
• 1 tablespoon fine sea salt
• freshly ground black pepper
• 2 teaspoons red pepper flakes (or as much as you like; optional)
• 4 oz. thinly sliced salami (leave out to make the recipe vegetarian; see notes below recipe for Whole30)
• 8 large eggs
• 3 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• flaky sea salt

Equipment:

• a cutting board
• a chef’s knife
• measuring spoons
• a measuring glass
• 2 stainless steel baking sheets
• parchment paper
• a vegetable peeler
• a spatula (the kind for flipping, not stirring)

How to make Sheet Pan Breakfast Hash

Heat the oven to 425°.

Line the baking sheets with parchment paper.

Trim off the bottom of the broccoli stalks. Cut the stalks crosswise just under the florets and separate the florets into large pieces. Slice off or peel the outside of the stalks and cut crosswise into 1″ pieces. Toss onto a baking sheet.

Thinly slice off the root ends of the onion and slice in half through the root ends. Peel and slice into 1″ thick slices and add to the broccoli.

Peel the potatoes and cut into 1″ cubes. Repeat with the sweet potatoes. (If you’d prefer to keep the peel on, scrub under running water, then pat dry and cut into cubes). Add to the broccoli.

Toss all the veggies with the oil, salt, black pepper and red pepper flakes (if using). If the onion pieces separate that’s okay.

Divide the veggies between the two baking sheets.

If the salami slices are large, cut into halves or quarters. Distribute evenly over the veggies on both pans.

Roast everything for 35-40 minutes, swapping and rotating the pans halfway through the cooking time.

Meanwhile, mince the fresh rosemary and thyme.

When the veggies are done, take the trays out and use a spatula to first toss the veggies around a bit and then scoot them around to create wells for the eggs.

Crack the eggs into the wells and return the trays to the oven.

Bake for another 5 minutes for runny yolks, 8 minutes for medium set yolks or 10 minutes for hard yolks.

Remove from the oven. Sprinkle flaky sea salt and freshly ground black pepper over the eggs and the fresh herbs over everything.

Note: If you’d prefer scrambled or fried eggs, cook them separately on the stove. The roasted veggies will still be delicious underneath or on the side.

Salami? You hardly know me!

What is salami?

It’s a cured, fermented sausage, often made with pork and flavorings like salt, pepper and garlic.

Yes, “fermented” sounds weird in this context, but it just means good organisms are allowed to grow to prevent toxic ones from growing instead. It’s a way to preserve meat that has been around for thousands of years and whoever invented it should be given a medal. Made of salami.

And while it’s delicious on its own, in sandwiches or on a charcuterie board, it’s also great when baked!

The salami will shrink as it oozes its delicious fat all over the vegetables. It becomes almost like a softer, less chewy jerky, making this sheet pan breakfast recipe even more special.

But if you don’t want to use salami, regular bacon cut crosswise into squares is fine.

I like Applegate Farms’ organic uncured salami (not an ad, I just like it).

I know I just said salami is cured and now I’m recommending uncured salami, but it’s a matter of how they’re cured, either with salt (cured) or with naturally curing ingredients like celery powder (uncured).

Eggcellent

If you’re worried about eating eggs because of the cholesterol, don’t be! Hit it, Harvard Medical School:

Research has shown that most of the cholesterol in our body is made by our liver-it doesn’t come from cholesterol we eat. The liver is stimulated to make cholesterol primarily by saturated fat and trans fat in our diet, not dietary cholesterol. But a large egg contains little saturated fat-about 1.5 grams (g). And research has confirmed that eggs also contain many healthy nutrients: lutein and zeaxanthin, which are good for the eyes; choline, which is good for the brain and nerves; and various vitamins (A, B, and D). In fact, just one large egg contains 270 international units (IU) of vitamin A and 41 IU of vitamin D. One large egg also contains about 6 g of protein and 72 calories.

And if you’re worried about that saturated fat, this Healthline article lays it all out for us. The connection between saturated fat –> cholesterol –> heart disease was always a myth. The more we learn about the whole, complicated system, the clearer it becomes that our bodies actually need saturated fat (and cholesterol, for that matter).

And if the idea of runny yolks does not appeal to you, just keep in mind that all those nutrients are susceptible to high heat. The yolks will retain more nutrients if they’re only lightly cooked.

Other recipes you might like:

1. Italian Egg Bake
2. Sheet Pan Paleo Pancakes
3. Sheet Pan Apple Cinnamon Chicken
4. Sheet Pan Sausage and Peppers

Print Recipe

5 from 13 votes

Sheet Pan Breakfast Hash with Salami

Hearty roasted veggies, silky eggs and salty salami make an easy, satisfying breakfast!

Prep Time10 mins

Cook Time45 mins

Course: Breakfast

Cuisine: American

Keyword: broccoli, eggs, onion, potatoes, salami, sheet pan, sweet potato

Servings: 4

Author: Don Baiocchi

Ingredients

• 2 heads broccoli
• 1 yellow or red onion
• 1½ pounds potatoes
• 1½ pounds sweet potatoes
• 6 tablespoons avocado or extra virgin olive oil
• 1 tablespoon fine sea salt
• freshly ground black pepper
• 2 teaspoons red pepper flakes (or as much as you like, optional)
• 4 oz. thinly sliced salami (leave out to make vegetarian; see notes for Whole30)
• 8 large eggs
• 3 tablespoons fresh rosemary leaves (see notes)
• 2 tablespoons fresh thyme leaves (see notes)
• flaky sea salt

Instructions

• Heat the oven to 425 degrees and line 2 baking sheets with parchment paper.
• Trim off the bottom of the broccoli stalks. Cut the stalks crosswise just under the florets and separate the florets into large pieces. Slice off or peel the outside of the stalks and cut crosswise into 1" pieces. Toss onto a baking sheet.
• Thinly slice off the root ends of the onion and slice in half through the roots. Peel and slice into 1" thick wedges or pieces. Add to the broccoli.
• Peel the potatoes and cut into 1/2" cubes. Repeat with the sweet potatoes. If you'd prefer to keep the peel on, scrub under running water and dry thoroughly, then cut into cubes. Add to the broccoli and onion.
• Toss all the veggies with the avocado or olive oil, salt, freshly ground black pepper and red pepper flakes (if using). If the onions separate that's okay. Divide evenly onto both sheets and spread out in an even layer.
• If the salami slices are large, cut into half moons or quarters. Distribute evenly over the vegetables on both pans. Roast everything for 35-40 minutes, rotating and swapping the pans halfway through.
• Meanwhile, mince the fresh rosemary and thyme.
• When the veggies are done, take the trays out and use a spatula to first toss the veggies around and then scoot them around, creating wells for the eggs. Crack the eggs into the wells and return to the oven. Bake for another 5 minutes for runny yolks, 8 minutes for medium yolks and 10 minutes for hard yolks.
• Remove from the oven. Sprinkle flaky sea salt and freshly ground black pepper over the eggs and the fresh herbs over everything.

Notes

This recipe provides 2 eggs per person. You can add less eggs or fit up to 12 (6 per sheet).

If you don't have fresh herbs, add 2 tsp. each dried rosemary and thyme when you toss the veggies with the oil and salt.

If doing a Whole30, use compliant bacon instead of salami. Cut the strips crosswise into squares.

If you have any leftover veggies, they can be refrigerated up to 5 days. Eat cold, room temperature or warm in a low oven.

For full disclosure, I added all the vegetables from both baking sheets onto one for the photos. Your two baking sheets won't be this full, which is good as the space will allow the veggies to roast instead of steam.

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