Easy Sheet Pan Breakfast

Roasted sweet potatoes, peppers and onions are cooked on a sheet pan and finished with a few eggs for this one-pan breakfast. An easy recipe for any meal of the day. If you’re looking for a no-fuss, veggie-packed breakfast that’s both hearty and easy to clean up, this Sheet Pan Breakfast is it. Loaded with roasted vegetables and protein-rich eggs, it’s a wholesome way to start the day — and it’s all made on one pan.

Author: Pesto & Potatoes

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 2 servings

Calories: 323 kcal per serving

Ingredients

1 - sweet potato
½ - green bell pepper
½ - yellow onion
3 - eggs
2 tablespoons - olive oil
½ tsp - salt
¼ tsp - pepper

Instructions

Preheat oven to 400 degrees F.
Add diced potato, olive oil, salt and pepper to a quarter sheet pan. Roast in oven for 20 minutes. Remove and stir in onion and bell pepper. Return to teh oven and cook for an additional 15 minutes.
Remove from oven, once again, and toss. Carefully crack 3 or 4 eggs onto the vegetables. Leave a couple of inches between each egg.
Return pan to oven and bake until eggs are set, about 10 minutes.
Serve with salt and pepper and hot sauce (optional).

Nutrition