Sheet Pan Breakfast
 
 
Yield: 3-4 servings
Ingredients
  • 1 pound yellow thin skin potatoes
  • 2 small sweet potatoes
  • 1 red beet
  • 1-2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 small onion
  • 6-8 large eggs
  • 1 avocado, sliced
  • Chopped fresh parsley, for topping
Directions
  1. Preheat the oven to 425 degrees F. Line a half sheet baking pan with nonstick aluminum foil or spray with nonstick cooking spray. Set aside.
  2. Scrub and dry the potatoes and sweet potatoes. Leaving the skins on, cube the potatoes. Peel the beets. Cut the beets into a small dice; they take longer to cook than the potatoes so you want them smaller so they will be done at the same time. Toss the cut potatoes and beets with the olive oil, smoked paprika, garlic powder, salt and pepper then place evenly on the prepared baking sheet.
  3. Bake the potatoes and beets for 20 minutes. While the potatoes are baking, halve and slice the onion. After the potatoes and beets have cooked for 20 minutes, toss them then place the onion slices on top then put back in the oven for 15-20 minutes.
  4. Remove the pan from the oven and make room for the eggs. I made a little pocket for each egg. If you are using nonstick cooking spray you might want to spray a little into each pocket before putting in the egg. Carefully crack an egg into each pocket then season the eggs with a little salt and pepper. Bake for 3 minutes, or until the eggs are your desired done-ness. Top with the avocado slices and chopped parsley, serve.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/06/sheet-pan-breakfast/