YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potato and Egg Hash with Crispy Turkey Bacon
A vibrant sheet pan hash that marries the natural sweetness of roasted sweet potato with the savory crispness of turkey bacon, all crowned with perfectly roasted eggs. This one-pan marvel is bursting with colorful veggies and a hint of garlic, making it a balanced, satisfying meal that’s ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 large eggs
3 slices turkey bacon
1 medium sweet potato
1/2 red bell pepper
1/4 yellow onion
1 cup spinach
1 tsp olive oil
1 garlic clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Peel and dice the sweet potato into bite-sized cubes. Slice the red bell pepper and dice the quarter onion. Mince the garlic clove.
In a large bowl, combine the sweet potato, red bell pepper, onion, spinach, and garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Spread the vegetable mixture evenly on the prepared sheet pan. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the sweet potato is tender and vegetables are slightly charred.
While the vegetables roast, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, roughly chop into bite-size pieces.
Remove the sheet pan from the oven. Create 4 small wells within the roasted vegetable mix and crack one egg into each well.
Return the sheet pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks are still slightly runny (or adjust to your preference).
Remove from the oven and sprinkle the chopped crispy turkey bacon over the top. Add an extra pinch of salt and pepper if desired.
Serve warm and enjoy this wholesome sheet pan hash that perfectly balances protein, healthy fats, and natural sweetness.