Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
A one-pan meal that you absolutely need to add to your brunch rotation! Loaded with potatoes and brussels sprouts, with baked eggs and tons of flavor.
We’re getting ready for some time off spent with family for Thanksgiving, and I wanted to get one last savory breakfast on the blog as an option to enjoy with the fam! I’ve mentioned before, sharing a special breakfast with my family the morning of a holiday is one of my favorite parts. I like to have something sweet (like my paleo pumpkin bread) along with something savory. Best of both worlds!
This dish is simple to make, and only takes one pan. The best kinds of meals! I was feeling like it had been awhile since I dropped a savory breakfast recipe (I’ve always got my broccoli cheddar breakfast biscuits on rotation). I whipped this one up in no time and was so happy with how it turned out.
This makes 3-4 servings, making it great for a family or friend brunch at home. Add some extra protein on the side, like bacon or breakfast sausage, and some fresh fruit to really round out the meal.
What you need:
That’s it! It’s a quick and easy breakfast option, and super satisfying.
We topped our with parmesan and hot sauce, but you can toss on whatever you like!
This breakfast is so delish, and so simple. You’re going to love it!!
P.S.- be sure to tag me on Instagram so I can see any of my recipes you make for Thanksgiving :)!
Sheet pan breakfast hash. Loaded with brussels, potatoes, and perfectly baked eggs!
3 cups brussels sprouts, quartered (measure after quartering)
1 lb russet potatoes, peeled and diced (this was 2 potatoes for me)
2 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
Dash of cayenne
Green onion, for topping
Grated parmesan, for topping (optional)
Preheat oven to 425°F.
Toss potatoes and brussels sprouts with the avocado oil and all of the seasonings on a large barking tray until everything is well coated. Spread veggies out flat on the baking tray and bake for 25 minutes, tossing halfway through.
When veggies are done, make small wells in the has to crack the eggs into. Season eggs with salt and paper, then carefully return to the oven. Bake until the eggs are cooked to your liking, about 5-7 minutes.
Top with green onion and parmesan; serve and enjoy!