1-Getting this sheet pan breakfast hash just right: Getting this sheet pan breakfast hash just right is easier than you think, especially if you’re new to oven roasting. Start by preheating your oven to 425°F, which gets everything hot and ready for that perfect crisp. our guide to grilling techniques might inspire you to try smoky variations later, but for now, focus on this straightforward method.

2-First, arrange the 1 lb of halved or quartered Brussels sprouts and 8 oz of halved or quartered mushrooms on a sheet pan in a single layer. Drizzle them with 1 tbsp of olive or avocado oil and season with salt and pepper. Add the 1/2 large diced onion and the 8 slices of sugar-free bacon cut into pieces over the top, then roast for 15 minutes.

3-Continuing the Roasting Process: After the initial roast, stir in the 3 cloves of minced garlic and keep roasting for another 10 minutes until the bacon turns crispy and the vegetables are tender. This step builds layers of flavor without much hands-on time. Once done, remove the pan from the oven and create small spaces in the hash for the eggs.

4-Carefully crack the 6 large eggs into these spaces, making sure not to break the yolks. Sprinkle everything bagel seasoning and optional crushed red pepper over the eggs, bacon, and vegetables for that final flavor pop. Pop the pan back in the oven and bake for 5-10 minutes, depending on how you like your eggs runny or firm.

5-Serving and Tips: Serve it right away for the best taste and texture; the total prep time is about 5 minutes, with 32 minutes of cooking. If you want to amp up the health benefits, remember this dish includes 565mg of potassium and 2.3 mg of iron per serving. For a twist, check out external tips on oven-roasted vegetables to experiment further.