Breakfast Sheet Pan Meal

Serves: 4 Servings

Items Needed:

Large bowl, large sheet pan, cutting board, knife

Ingredients

• 8 large eggs
• 2 large sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 400F.
2. In a large bowl, toss the sweet potato cubes, bell peppers, and red onion with olive oil, garlic powder, paprika, ground cumin, dried thyme, salt, and pepper until evenly coated. 
3. Spread the seasoned vegetables in an even layer on a large sheet pan. 
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and starting to brown. 
5. Remove the sheet pan from the oven and create 8 small wells in the vegetable mixture. 
6. Crack an egg into each well, being careful not to break the yolk.
7. Season the eggs with a little salt and pepper.
8. Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny (or longer if you prefer fully cooked yolks).
9. If using fresh spinach, scatter it over the pan during the last 5 minutes of cooking so it wilts slightly. 
10. Remove the sheet pan from the oven and garnish with fresh parsley. 
11. Serve hot, directly from the sheet pan, with a side of whole-grain toast or avocado slices, if desired.         
     

Nutrition Information (per 1 serving)