Sheet Pan Breakfast Hash
Sheet Pan Breakfast Hash! You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs.
Equipment
Ingredients
- 1 pound The Little Potato Company potatoes, Terrific Trio variety
- 2 cups sliced zucchini
- 1 medium bell pepper, chopped
- 1 tablespoon minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon each: cumin, ground paprika, salt, freshly ground pepper
- 1 cup corn kernels, fresh, thawed from frozen or canned
- 1 can black beans, drained and rinsed
- 4 large eggs
- 1 cup shredded Cheddar cheese
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Halve the potatoes or quarter those that are large. Place in a large bowl along with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place in a single layer and roast until potatoes are tender, about 25-30 minutes.
- Add the black beans and corn and stir together. Make 4 little wells in the pan, gently cracking the one egg in each one, trying to keep the yolk intact. Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper then place back in the oven and bake another 5-7 minutes until egg whites are just set. The eggs will continue to cook once you remove the pan from the oven and the eggs are very easy to overcook. Therefore, I recommend taking them out once whites are just opaque.
- Remove from oven and garnish with cilantro, if desired. Divide among 4 plates and serve immediately. (P.S.- this meal tastes awesome with hot sauce! Hot sauce + crispy potatoes + eggs = my jam.)
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 29gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 164mgSodium: 183mgPotassium: 874mgFiber: 4gSugar: 6gVitamin A: 1468IUVitamin C: 60mgCalcium: 55mgIron: 2mg