Sheet Pan Egg and Vegetable Hash

Yields5 ServingsPrep 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

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

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

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

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

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

Crack 1 egg into each well you created.

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

Nutrition Facts

5 servings

Serving size