Sheet pan breakfasts are perfect for busy mornings. They’re simple to make, don’t create a big mess, and you can cook a whole meal at once. It’s a great way to feed a lot of people without spending a lot of time in the kitchen.
Ingredient
- 4 large egg
- 1 medium sweet potato, cubed
- 1/2 red onion, chopped
- 1/2 green bell pepper, chopped
- 1/4 cup crumbled feta cheese
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1/4 cup cooked bacon, crumbled
- 1/4 cup fresh spinach
Instruction
Preheat your oven
Most sheet pan breakfasts bake at around 400°F (200°C).
Prepare your pan
Line a large baking sheet with parchment paper for easy cleanup.
Arrange ingredients
Spread your pre-cooked or raw vegetables evenly on the pan. Season with salt, pepper, and any other desired spices. Create small wells for the eggs.
Crack the eggs
Carefully crack the eggs into the wells. Sprinkle with cheese and any additional toppings.
Bake
Bake in the preheated oven for about 15-20 minutes, or until the eggs are set and the vegetables are tender.