I love having a sit down family breakfast at least once a weekend and this easy veggie breakfast hash has become a family favourite. Matt is obsessed with the chipotle aioli which can also be great on burgers or as a dipping sauce. I’m obsessed with the fact that it’s a sheet pan meal which makes it super easy to make while dealing with the family. The veggies get tossed in the oven and I only have to worry about cooking the eggs and preparing the sauce.

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Easy Veggie Breakfast Hash with Chipotle Aioli

Easy breakfast hash with chipotle aioli perfect for weekend family breakfasts. Easy sheet pan meal!

This recipe truly is so easy. All you have to do is chop up all of your veggies and place them on a sheet pan with some oil and spices. Let that bake for 30 minutes, flipping half way through. While that is cooking you can prepare the sauce.

Place the peppers in a food processor and blend until it forms a paste. Set aside. Blend the remainder of the chipotle aioli ingredients in the food processor then slowly add in the pepper paste until you reach the desired heat. Next scramble some eggs and you should be ready to serve as the veggies are finished in the oven.

Substitutions

This veggie breakfast hash recipe is great for clearing out your fridge. Just chop up any of the veggies about to go bad in your fridge and add in some of your favourites that you have on hand. There’s no need to make it exact, unless you’re someone who likes to follow recipes to the letter.

The chipotle aioli is sooooo good, and you can easily adjust the heat by using more or less peppers.  If chipotle isn’t your jam you can swap out for salsa or even add avocado!

Easy Veggie Breakfast Hash with Chipotle Aioli

This easy veggie breakfast hash has been created for the family cook. It's a sheet pan meal where you can let the oven do most of the cooking and you only have to worry about the eggs and the sauce. 

Ingredients

Breakfast Hash

  • 3 cups Red and yellow baby potatoes diced into 1 inch pieces
  • 1 1/2 cups Chopped broccoli
  • 1 Red bell pepper diced
  • 1 Medium white onion diced
  • 8 oz White mushrooms chopped
  • 1 tbsp Cooking oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/4 tsp Chili powder
  • 8 Eggs
  • 1/4 cup Milk of your choice I use almond milk

Chipotle Aioli

  • 2-4 Chipotle chilis in adobo sauce
  • Juice of half a lime
  • 1 cup Mayo
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Heat oven to 400°F.

  2. Boil potatoes until fork tender, roughly 10 minutes.

  3. Place potatoes, broccoli, peppers, onion, and mushrooms on a cookie sheet. Toss in cooking oil, garlic powder, paprika, and chili powder. Bake for 30 minutes, flipping the vegetables once while cooking.

  4. While the potatoes are cooking prepare the Aioli. Place the chipotle chili peppers in a food processor or blender and blend until it forms a paste, note it will not be smooth. Set aside the chipotle paste. Without cleaning the food processor/blender, mix the lime, mayonnaise, salt, and pepper. Add the chipotle paste 1 tbsp at a time until you have reached the desired level of spice. 

  5. When there is roughly 10 minutes left on the timer prepare the eggs. Beat all of the eggs with the milk and pour into a medium-sized frying pan. Scramble on low-med heat until cooked through. 

  6. Portion the hash into 4 servings. Top with eggs and chipotle aioli. Enjoy!

I’m sure your family will love this recipe! Please make sure to pin it for future reference and share about your creations on social media tagging @HappyStylishFit.

xo Jannine

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Healthy chipotle breakfast hash thats super easy to make by being a sheet pan meal. Great for the whole family.

Sheet pan veggie breakfast hash with chipotle aioli. Perfect for easy family weekend breakfasts.