January 18, 2019

Sheet-pan Breakfast

To optimize on all of the Instagram fame the ‘World Record Egg’ has gotten this past week, I wanted to share this quick & delicious brunch (or breakfast) recipe with you.

I made this on New Year’s day when we woke up sleepy & a tad hungover. That’s the beauty of this dish; as long as you have the ingredients, it takes little to no effort to throw this dish together. Plus, it’s the perfect egg dish for a crowd – which is rare. 

As always, my recipes are vegetarian but can easily incorporate meat for my carnivore followers. If you’re going the meaty route, simply crisp up some bacon (whichever way you please) and add it to the sheet-pan once the eggs have cooked. To cook the bacon, I recommend preheating the oven to 375 and cooking the bacon until crispy, about 20 minutes. Once the bacon is cooked, I’d lay it on a dish lined with paper towel until ready to serve.

The Tips

The Recipe

Instructions – 

  1. Preheat the oven to 400 degrees.  Lightly oil a baking sheet or coat with non-stick spray.
  2. In a small bowl, combine the melted butter, oil, and herbs.  Set aside.
  3. Arrange the potatoes in a single layer on the prepared baking sheet.  Drizzle the butter & oil mixture atop the potatoes and gently toss to combine.  Season with salt & pepper, to taste.  Evenly sprinkle the shredded cheddar cheese atop the potatoes. 
  4. Bake the potatoes & cheese until the edges begin to brown, 20-25 minutes.
  5. Remove from the oven and create 6 divots or wells.  Add the eggs, gently cracking throughout and keeping the yolk in-tact.
  6. Sprinkle the eggs with Parmesan, season with salt and pepper, to taste.
  7. Place into the oven and bake until the egg whites have set but the yolk is still a bit runny, an additional 8-12 minutes.
  8. Garnish with scallions and serve immediately.

Notes – 

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