I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD!
This dish surpassed all EGG-spectations! I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :)
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession
2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs
- Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.
- Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.
- Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.
- Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.
You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week.
When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish.
To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.
The olive oil can be substituted out for avocado oil or grape seed oil if you prefer.
Leftovers can be stored in an airtight container and refrigerated for up to 5 days.