Whether or not you believe breakfast is the most important meal of the day, it is one of the tastiest. I think a good balanced breakfast – not the kind advertised throughout the cereal aisle – is the best way to kick-start your body into productivity.
One of the challenges is always making a mess of dishes before you have to rush out the door to the office or your next appointment. That’s why this easy cleanup sheet pan breakfast is a great option.
Plus, it has all of the same veggies I often make if I’m meal-prepping for the week. This time I just do it all in the morning, and I still have a warm meal in my belly within 40 minutes.
One trick to the success of this dish is a good sheet pan. If you don’t have a couple of quarter sheet pans in your cupboard, it’s worth the investment. These little guys are perfect for roasting a variety of vegetables and preparing different ingredients that need to bake or roast for varying amounts of time.
I prefer these pans from Sur la Table, which I learned about when they were gifted to me. I use them every day, and they hold up great. They’re so crucial to so many of my recipes that I went back and started replacing all of my sheet pans with this line.
- 1 sweet potato, peeled and diced
- ½ green bell pepper, diced
- ½ small onion, diced
- 3 to 4 eggs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 400 degrees F.
Add diced potato, olive oil, salt and pepper to a quarter sheet pan. Roast in oven for 18 minutes. Remove and stir in onion and bell pepper, returning to the oven to cook for an additional 6 minutes.
Remove from oven, once again, and carefully crack 3 to 4 eggs onto the vegetables. Leave about 2 inches between each egg.
Return pan to oven and bake until eggs are set, about 10 minutes.
Serve with salt and pepper.