Sheet Pan Breakfast Hash (Low-FODMAP)

Getting Creative With Fun Breakfast Recipes

What I love about the sheet pan breakfast hash is how flexible it can be. It’s like the ‘fried rice’ of breakfast. You can really get creative by using whatever you have in your fridge or even use up leftover odds and ends that you are left with at the end of the week. Think of it like having an omelet station all in one dish!

I start with a base of potatoes and eggs. From there, the sky’s the limit!

Meat Options

  • bacon
  • chorizo
  • ham
  • pancetta
  • pork belly
  • steak
  • chicken

Vegetable Options

  • bell peppers
  • tomatoes
  • onions
  • shallots
  • spinach
  • mushrooms
  • swiss chard
  • jalapenos if you like that spice
  • green onions

Topping Options

  • sprouts or edible flowers
  • fresh herbs such as parsley, cilantro, or basil
  • arugula (perhaps even lightly dressed with a mustard balsamic vinaigrette)
  • avocado
  • cheese – something melty like cheddar, American, or Monterey jack to give you that ooey gooey cheese-pull experience, OR you could go for a flavorful cheese like feta or gruyere
  • everything but the bagel seasoning
  • sour cream
  • hot sauce

This recipe comes together so easy – the hardest part is choosing the toppings!

To get you going, here’s one of my favorite versions of the sheet pan breakfast hash.

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Adjust Servings
1 (16oz) package bacon
1pound gold potatoes
1 red bell pepper
1bunch rainbow chard
½ jalapeno
4-5slices American cheese
4 eggs
micro-greens, to garnish



Preheat oven to 400° and make bacon

While oven is preheating, lay your bacon out flat on a baking sheet. Put it in the pre-heated oven for 20 minutes, turning halfway.
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Prepare and par-boil potatoes for 15-20 minutes

While bacon is cooking, wash and chop potatoes into roughly 1" cubes. Par-boil for 15-20 minutes. They will be done when a fork goes in smoothly.
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Remove bacon and pop in potatoes for 20 minutes at 400°

When bacon is done, remove from baking sheet and place on a plate with paper towels to soak up the excess oil. Drain most of the fat (or save it!) from the baking sheet, leaving only a thin layer of bacon grease to cook your potatoes.
Drain the par-boiled potatoes and toss them gently in the bacon fat. Season with salt and pepper. Roast for 20 minutes.
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Dice and fry bell pepper, rainbow chard, and jalapeno

While potatoes are roasting, prepare the vegetables. Dice 1 red bell pepper, 1 bunch rainbow chard, and ½ jalapeno.
In a frying pan, add a small amount of olive oil and fry the vegetables to remove the excess water.
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Fry eggs and add everything in with potatoes

In the frying pan, scramble the four eggs. I like to leave them slightly underdone since they'll have more time to get cooked in the oven.
Use scissors to snip the bacon into little bits. Add bacon, vegetables, and scrambled eggs to potatoes. Lay American cheese slices on top and bake for 5-10 minutes at the same 400°.
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Garnish and serve

Garnish with micro-greens and serve with all your favorite toppings and condiments!
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