I’m a HUGE fan of sheet pan style recipes. Why? Because you get the perks of a “dump it and leave it” kind of prep but more immediate gratification compared to a slow cooker. Don’t get me wrong, I love my slow cooker but sometimes I don’t have the time in the morning to get it started before I leave for work.

That’s where sheet pan recipes come into play. You toss your protein and vegetables in olive oil and spices then let it bake for ~30 minutes while you workout, fold laundry, play with the kids, whatever! Plus, these recipes are easily doubled for leftovers later in the week.

This recipe I’m sharing with you today is one of my favorite sheet pan dinners. Since it contains eggs it’s a great option for breakfast or a meatless lunch/dinner. As an added bonus, like most sheet pan meals, you’ll have dinner on the table in less than an hour start to finish!

 

 

AuthorMeganDifficultyBeginner

Yields5 ServingsServingsQuarter (1.25 Serving)Half (2.5 Servings)Default (5 Servings)Double (10 Servings)Triple (15 Servings)

Prep Time10 minsCook Time35 minsTotal Time45 mins

 2 Sweet potatoes, peeled and chopped

 2 Zucchini, medium, chopped

 1 Red or yellow bell peppers

 8 oz Fresh mushrooms, sliced

 1 (15 oz) Can black beans, rinsed and drained

 1 (15 oz) Can corn, rinsed and drained

 3 tbsp Olive Oil

 1 tsp Garlic powder

 ½ tsp Cumin

 ½ tsp Paprika

 ½ tsp Turmeric

 Salt and pepper to taste

 10 Large eggs

1

Preheat oven to 425 degrees F. Lightly oil two baking sheets or aluminum foil-lined baking sheets.

2

Place all ingredients EXCEPT eggs in a large bowl. Toss to combine.

3

Distribute seasoned vegetables between both baking sheets in a single layer.

4

Bake vegetables, stirring halfway through, for 15-20 minutes total.

5

Remove pans from oven and create 5 wells on each pan.

6

Crack 1 egg into each well you created.

7

Return pans to oven and bake until egg whites are set. 6-8 minutes for runny egg yolks or 10 minutes for firm yolks.

Ingredients

 2 Sweet potatoes, peeled and chopped

 2 Zucchini, medium, chopped

 1 Red or yellow bell peppers

 8 oz Fresh mushrooms, sliced

 1 (15 oz) Can black beans, rinsed and drained

 1 (15 oz) Can corn, rinsed and drained

 3 tbsp Olive Oil

 1 tsp Garlic powder

 ½ tsp Cumin

 ½ tsp Paprika

 ½ tsp Turmeric

 Salt and pepper to taste

 10 Large eggs

Directions

1

Preheat oven to 425 degrees F. Lightly oil two baking sheets or aluminum foil-lined baking sheets.

2

Place all ingredients EXCEPT eggs in a large bowl. Toss to combine.

3

Distribute seasoned vegetables between both baking sheets in a single layer.

4

Bake vegetables, stirring halfway through, for 15-20 minutes total.

5

Remove pans from oven and create 5 wells on each pan.

6

Crack 1 egg into each well you created.

7

Return pans to oven and bake until egg whites are set. 6-8 minutes for runny egg yolks or 10 minutes for firm yolks.

Notes

Sheet Pan Egg and Vegetable Hash

IngredientsDirections

You can’t tell me you wouldn’t eat vegetables for breakfast after seeing this beauty coming out of the oven!

Let me know in the comments below if you like these sheet pan style meals and I’ll share more of my favorites!

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