Your next Sunday morning brunch needs these easy Sheet Pan Eggs and Sweet Potato Hash Brown Nests. Get your mimosas ready!
How many brinner fans do we have out there? I’m talking about breakfast for dinner if you didn’t know. I grew up having breakfast for dinner at least once a week, and now that I’m an adult, I totally get why it was a favorite. It’s easy to make, hits most of the major food groups, and everyone loves it.
Plus, it feels like a total treat! We just finished eating these Sheet Pan Eggs and Sweet Potato Hash Brown Nests and it’s safe to say I’m already ready for the next brinner.
Now, this recipe isn’t exclusive to an evening breakfast of course. The great thing about it is that you can easily double or quadruple it depending on how many you’re feeding. It would be perfect for a holiday brunch spread! You could even do a couple of trays with sweet potato and a couple with regular potatoes if you want!
You could also use pre-shredded frozen or refrigerated hash browns if you’re really short on time. The possibilities are endless!
This meal reminds me of one of my all-time favorite breakfasts, egg in a basket. I remember every time my mom made it for me when I was a kid I thought it was literally the coolest thing ever. Like, how does the egg stay contained inside of the bread? I basically thought my mom was a magician back then, and now you and I get to be the magicians!
Check my Cheesy Breakfast Monkey Bread with Sausage and Eggs for another crowd-pleasing breakfast!
- 4 cups sweet potatoes, peeled and grated (about 1.5-2 potatoes)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 4 large eggs
- 3 tablespoons freshly grated Parmesan
- additional salt and pepper to taste
- 2 tablespoons chopped fresh chives
- Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine 4 cups of shredded sweet potato, melted butter, olive oil, salt, pepper, paprika, and garlic powder. Toss until potatoes are coated evenly.
- Spread the hash browns in a thin, even layer on the baking sheet.
- Place into oven and bake until the edges begin to brown, about 20-25 minutes.
- Remove from oven and scoop the hash browns into 4 mounds with wells in the middle. Add one egg into each well, gently cracking the eggs to keep the yolk intact.
- Sprinkle eggs with Parmesan, and season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set but the yolks are still soft, an additional 10 minutes.
- Serve immediately, garnished with chives.