Description
Welcome to the breakfast revolution. These Smoky BBQ Beef Breakfast Hash Boxes bring tender brisket, crispy roasted potatoes, sweet peppers, and jammy eggs together in one craveable, smoky package. They’re bold, hearty, and freezer-friendly—perfect for busy mornings or impressing your brunch crowd. This is breakfast for people who really love flavor.
Ingredients
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2 cups shredded BBQ brisket (or pulled pork/chicken)
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2 cups Yukon or red potatoes, diced
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1 red bell pepper + 1 green bell pepper, diced
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½ red onion, chopped
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2 tbsp olive oil (or bacon fat)
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½ tsp smoked paprika
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4 large eggs
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Salt & pepper to taste
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Optional: hot sauce, scallions, parsley
Instructions
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Roast veggies: Preheat oven to 425°F (220°C). Toss potatoes, peppers, and onion with oil, paprika, salt, and pepper. Spread on a sheet pan (no crowding!) and roast 25–30 mins, flipping halfway. For extra crisp, blast at 450°F last 5 mins.
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Boil eggs: Bring water to a boil. Gently lower in room-temp eggs. Boil 6½ mins, then cool in ice bath. Peel gently.
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Warm brisket: Heat brisket with 1 tbsp broth if needed—don’t dry it out!
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Assemble: Divide roasted veg into 4 containers. Top with brisket and one peeled egg each. Garnish with herbs or hot sauce when serving.
Notes
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Swap potatoes with sweet potatoes or cauliflower for low-carb.
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Add black beans and corn for a Tex-Mex vibe.
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Freeze veggies and brisket separately; add eggs fresh for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 480 Cal Per Box
- Sugar: 6g
- Sodium: 650mg
- Carbohydrates: 24g
- Protein: 32g