Name: Sheet pan eggs and potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz red potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 3 large eggs; 5 large egg whites; 2 tbsp fresh chives, thinly sliced; 1 tsp hot sauce

Nutrition

Per serving

457 calories

Protein: 39g; 35% of calories
Carbs: 29g; 25% of calories
Fat: 20g; 39% 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 peppers with two-thirds of the olive oil, the garlic powder, half the salt, and half the black pepper. Spread them in a compact single layer in the center of the pan and roast for 20 minutes until the potatoes are tender and starting to brown.
Remove the pan from the oven. Use a spatula to clear three small spaces among the vegetables, pushing them into a ring to act as a wall. Brush the bare spots with the remaining olive oil. Pour the egg whites into the spaces first, then crack the whole egg into each of the three spaces. Season with the remaining salt and black pepper.
Return the pan to the oven and bake for 6 to 8 minutes until the egg whites are opaque and set but the yolks still jiggle. Sprinkle with chives and hot sauce, then serve immediately. Done when whites are set and yolks are still soft.

Nutrition

Ingredients

Instructions

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