One Tray Breakfast Hash

Posted by on Aug 27, 2020 in blog

With e-learning being the main focus lately, we have found ourselves rushing through the mornings lately and trying to find a bit of calm amidst the chaos. What’s my secret to making sure my crew is alert, focused, and in a good mood? Breakfast!

Since time is limited in the morning, I prefer not to have to worry about a mess or a big production of cooking something. So I came up with this one tray breakfast hash that includes veggies and protein because both of those, first thing in the morning, set us up for a nutritious and productive day.

The thing I like best about this tray bake is I can prep it the night before. All I will do is dice my sweet potatoes, wash and dry my mushrooms, and put everything in a bag with olive oil and salt. Then, the next morning I will simply preheat the oven and plop everything on a tray to pre-roast the veggies before adding the sausage and eggs. It’s pretty simple and a *mostly* set it and forget it recipe (minus a few times of tossing ingredients).

We hope this recipe is a big help in your household, and we hope that you get creative with more ways to make it delicious!


The Mamas at Mama Jess

One Tray Breakfast Bake


  • 2 sweet potatoes, washed and diced
  • 4 organic eggs
  • 5 links fully cooked organic chicken sausage, sliced
  • 8 oz sliced mushrooms
  • 1 pint cherry tomatoes
  • 1 bunch fresh parsley
  • Fresh basil
  • 3 tbsp olive oil
  • Salt and pepper to taste


  1. Optional: Prep your veggies the night before and place them in a plastic bag with olive oil and salt. Keep in your fridge overnight. You can also do this just before you make the tray bake and simply evenly coat the veggies with olive oil and salt on the tray prior to roasting.
  2. Preheat oven to 425 degrees F
  3. Place veggies on a tray in an even layer. Roast for 10 minutes.
  4. Remove veggies from oven, turn, and add sliced chicken sausage to the pan. Return to oven to roast for 10 minutes.
  5. Remove tray from oven once more and using a spatula, carefully clear veggies from four different spaces on the tray, this is where your eggs will be. Spray the open spot with cooking oil, and carefully crack an egg into each spot. Top each egg with salt and pepper.
  6. Return to oven. For a loose yolk, bake for 6-7 minutes. For a harder yolk, bake for 8-11 minutes.
  7. Enjoy for breakfast, lunch, or even as a yummy “breakfast for dinner” option over cauliflower rice!