Name: Sheet pan breakfast potatoes and eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, cubed into 1/2-inch pieces; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 large eggs; 3 large egg whites; 3 oz Canadian bacon, diced; 1 1/2 tbsp fresh chives, thinly sliced

Nutrition

Per serving

465 calories

Protein: 44g; 38% of calories
Carbs: 34g; 30% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a quarter-sheet pan, toss the potatoes, bell pepper, and onion with the oil, half the salt, black pepper, and smoked paprika. Spread into a single layer and roast for 20 minutes, flipping once halfway, until the potatoes are tender.
Remove the pan and push the potato mixture into a dense layer. Use a spoon to make four deep wells. Pour the egg whites evenly into two of the wells, then crack a whole egg into each of the remaining two wells. Scatter the Canadian bacon around the eggs and season them with the rest of the salt.
Return the pan to the oven and bake for 5 to 7 minutes until the egg whites are fully opaque and set, but the yolks are still soft. Scatter the chives over the top before serving. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

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