Roasted Vegetable Breakfast Hash

Share With Friends!

Vegetables for Breakfast-

Vegetables for breakfast? Why not! Roasted Vegetable Breakfast Hash is something I have been making for years. Throughout the year, this goes through many changes depending on the season, what I have on hand, or what the farmers market and roadside stands are carrying. It’s my favorite way to start the day, and a breakfast like this always does a great job of keeping me going. 

Ever since I started eating veggies in the morning, I have found that it is easier to maintain my weight, and that I have more energy in general throughout the rest of the day. This is also a way to ensure I get at least some vegetables in me. Sometimes, the day goes off the rails a little and before you know it you’re not eating the best you could be. This breakfast has always served me well because if this is how I start my morning, not only do I tend to continue on the path of eating good things the rest of the day, but I don’t feel quite as guilty if I end up cooking double cheeseburgers for dinner. 

Roasted Vegetable Breakfast Hash

Morning Goodness

We have always heard the old saying that breakfast is the most important meal of the day. If that’s true, shouldn’t we give it a little more attention than pulling up to a coffee stand drive thru and ordering something not as good for us as we could make at home? Don’t get me wrong, I love a good scone or cinnamon roll once in a while and we all deserve the occasional treat. But as a general rule, I try to keep my first meal of the day as healthy as possible. 

Vegetable hash with egg and fork

Variations and Recipe Tips

If you are into meal prepping, this is a fantastic breakfast to have in the fridge to heat up quickly in the mornings. There are numerous vegetables you can combine depending on taste, preference, and season. Here are a few combinations I love:

  • Red onion, butternut squash, brussels sprouts, and poblano pepper.
  • Cauliflower, broccoli, green pepper, carrots.
  • Zucchini, yellow squash, onion, spinach (I toss it with the other veggies after cooking, the residual heat will cook the spinach).
  • If you want extra protein, you can add sausage or chopped bacon to this, just cook it separately and add to the vegetables after they are cooked. 
  • Can’t live without your starch in the morning? Sweet potatoes or any other variety of potato can be added to this as well.
  • Add some spice! Serranos, jalapenos, or almost any other type of fresh chilies are great to throw in.
  • Are you an omelette lover? This hash and its endless possibilities make a great filling!
  • You can also use a wide array of dried or fresh herbs.
sheet pan of vegetables
Serving Suggestions

You are by no means limited to the combinations and suggestions above. When it’s the right time of year, I go to the Farmers Market and see what strikes my fancy. I like to eat this topped with a nice sunny side up egg. Roasted Vegetable Breakfast Hash is also great with some salsa verde or melted cheese on top. If you’re looking for a larger morning meal, this would be nice with my recipe for Four Ingredient Blueberry Overnight Oats. If you are looking to change up or add to your morning routine, I hope this recipe has been helpful. I’d love to hear any creative variations for this hash that you come up with. Happy Cooking!

Roasted Vegetable Breakfast Hash
Yield: 6 servings

Roasted Vegetable Breakfast Hash

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 2 Cups Mushrooms, sliced
  • 1 Large Leek, sliced thin
  • 2 Medium Red Bell Peppers, diced large
  • 2 Large Jalapenos, diced
  • 1 Pound Asparagus, stalks cut into one inch lengths
  • 2 Tbsp Oil
  • 2 tsp Salt
  • 1 tsp  Black Pepper
  • 1 tsp Dried thyme


  1. Heat the oven to 450 degrees. Chop the vegetables, and make sure there is no grit or dirt in the leek layers.
  2. Place the vegetables on two rimmed baking sheets and add the oil, salt, pepper, and thyme. Toss to coat the vegetables in the oil and seasonings.
  3. Roast the vegetables for about 20 minutes, until slightly browned and soft. After ten minutes of cooking, rotate the baking sheets from one oven rack to the other and stir the vegetables on each one. This can be served right away or if you are meal prepping, put in in whatever containers you are using and refrigerate until ready to reheat.


Most any vegetables you have on hand can be used for this recipe.

The jalapenos can be left out, or more may be added for additional spice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 790mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 4g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

Similar Posts


  1. I love this! I’m trying to add more veggies into my day and have been wondering how to do that for breakfast. This sounds amazing, especially with a runny yolk egg!

    1. This is one of my favorite breakfasts, and it’s become a staple. For me, this is the best way to get plenty of veggies in. It is definitely wonderful with a runny yolk egg!

Leave a Reply

Your email address will not be published. Required fields are marked *