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A breakfast sheet pan meal with roasted sweet potatoes, sautéed mushrooms, spinach, and baked eggs, served fresh from the oven.

Breakfast Sheet Pan Meal

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Servings: 4 servings
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1 cup cherry tomatoes halved
  • 1 bell pepper diced
  • 1/2 red onion large diced
  • 1 cup mushrooms sliced
  • 1 cup spinach leaves
  • 2-3 T olive oil
  • Salt
  • Pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder

Method
 

  1. Preheat oven to 375 degrees.
  2. Chop or slice the vegetables on a cutting board, then place them in a bowl.
  3. Drizzle with 2 T olive oil and the spices. Toss to coat.
  4. Oil the bottom of a sheet pan so the vegetables won’t stick. Then pour the vegetables onto the sheet pan.
  5. Make 6 holes, or wells, in the vegetables and crack the eggs into these holes. Then carefully place the pan in the oven.
  6. Bake for 10 – 12 minutes or until the eggs are cooked to your liking.
  7. Take pan out of the oven and serve with toast, tortillas, or other bagels.