YOUR SOLIN GENERATED RECIPE
Sheet Pan Bacon and Egg Hash
Roasted sweet potatoes and crisp bell peppers tossed with smoky bacon and topped with perfectly set eggs for a vibrant, savory start to your day.
INGREDIENTS
0.5 cup sweet potato
0.5 cup red bell pepper
0.25 cup red onion
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 slice nitrate-free bacon
3 large eggs
0.5 cup liquid egg whites
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Place the cubed sweet potatoes, diced bell peppers, and red onion on the sheet pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, then toss thoroughly to coat.
Spread the vegetables into a single layer and scatter the chopped bacon pieces evenly across the pan.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the bacon is crisp.
Remove the pan and use a spoon to create four small wells in the vegetable and bacon mixture.
Carefully pour the liquid egg whites into the wells, then crack one whole egg into three of those wells.
Return the pan to the oven for 5 to 8 minutes, or until the whites are opaque and set but the yolks are still soft.
Garnish the entire hash with freshly chopped parsley and serve warm directly from the pan.