Description
A wholesome and colorful sheet pan breakfast with roasted vegetables and baked eggs, packed with flavor and nutrients.
Ingredients
- 1 large sweet potato, peeled and sliced into half moons
- 1 large yellow onion, sliced
- 3 bell peppers, sliced
- 1 large zucchini, sliced
- 2 tablespoons avocado oil
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Sea salt, to taste
- Black pepper, to taste
- 5 large eggs
- Fresh parsley, chopped
- 2–3 green onions, sliced
Instructions
- Preheat oven to 200°C (400°F) and lightly oil a sheet pan.
- In a bowl, combine sweet potato, onion, bell peppers, zucchini, and garlic.
- Add cumin, smoked paprika, salt, pepper, and oil, then toss well.
- Spread vegetables evenly on the sheet pan.
- Roast for 10–12 minutes until slightly tender.
- Remove from oven and create spaces between vegetables.
- Crack eggs into the spaces.
- Return to oven and bake for 7–10 minutes until eggs are cooked to preference.
- Garnish with parsley and green onions and serve warm.
Notes
- Cut vegetables evenly for consistent cooking.
- Avoid overcrowding for better roasting texture.
- Adjust egg cooking time for desired yolk consistency.
- Add chili flakes for extra spice.
- Store leftovers up to 3 days in refrigerator.
- Prep Time: 10-15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 210mg
