Name: Sheet pan breakfast potatoes and eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1 tsp extra virgin olive oil; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 5 oz Canadian bacon, chopped; 1 large egg; 2 large egg whites; 1 1/2 tbsp fresh chives, minced

Nutrition

Per serving

446 calories

Protein: 46g; 41% of calories
Carbs: 35g; 31% of calories
Fat: 14g; 28% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and bell pepper with the olive oil, smoked paprika, half the salt, and pepper. Spread into a single layer and roast for 20 minutes until the potatoes are tender and browned on the edges.
Remove the pan from the oven. Clear two small spaces among the potatoes. In a small bowl, whisk the egg whites with the remaining salt, then pour into one space; crack the whole egg into the other. Scatter the chopped Canadian bacon around the eggs. Return the pan to the oven and bake for 6 to 8 minutes. Done when whites are set and yolk is still soft.
Top the dish with minced chives before serving hot.

Nutrition

Ingredients

Instructions

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