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+ servings
Sheet Pan Breakfast Hash on a baking sheet with potatoes, sweet potatoes, broccoli, onions, salami and eggs, all on a wooden table
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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 minutes
Cook Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 836kcal
Author: Don Baiocchi

Ingredients

  • 2 heads broccoli
  • 1 yellow or red onion
  • pounds potatoes
  • 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.

Nutrition

Calories: 836kcal | Carbohydrates: 88g | Protein: 34g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 394mg | Sodium: 2732mg | Potassium: 2536mg | Fiber: 17g | Sugar: 15g | Vitamin A: 26570IU | Vitamin C: 311mg | Calcium: 282mg | Iron: 7mg