Breakfast

Sheet Pan Sweet Potato Hash With Eggs

Sheet Pan Sweet Potato Hash With Eggs


When visitors pop over for a last-minute brunch, make this savory Sheet Pan Sweet Potato Hash with Eggs.

Spiced with fragrant cumin, chili, and smoked paprika, topped with fresh cilantro and filled with fresh veggies and beans, this breakfast dish is so filling, you’ll want to eat it for dinner, too.

If you’re looking for an easy breakfast that can feed the whole gang, this is the ideal dish to whip up in a pinch or just an opportunity to strut your superior breakfast making skills in front of the folks.

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

 Course Breakfast
 Keyword gluten free, High in Fiber, High in Protein, Made Without Dairy, vegetarian
 Prep Time 20 mins
 Cook Time 30 mins
 Total Time 50 mins
 Servings 4 servings
 Calories 353 kcal

Ingredients

  • Parchment paper
  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 cup black beans, drained, rinsed
  • 1 cup corn kernels
  • 1 Tbsp. + 1 tsp. olive oil
  • 1 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground smoked paprika
  • 1/2 tsp. sea salt (or Himalayan salt), divided use
  • 1/2 tsp. ground black pepper, divided use
  • 8 large eggs
  • 2 Tbsp. finely chopped fresh cilantro

Instructions

  1. Preheat oven to 400º F.

  2. Line large sheet pan with parchment paper. Set aside.

  3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.

  4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes.

  5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.

  6. Garnish with cilantro; serve immediately.

    Vegetarian Eggs Benedict

     Vegetarian Eggs Benedict


    Brunch is hands down one of my favorite meals. There’s nothing like a lazy, late breakfast with friends or family to start your weekend morning off right.

    But after learning how easy it was to make a vegetarian eggs Benedict at home, I was sold: From now on, I prefer to take my unhurried brunches at home. Pajama party, anyone?

    Eggs Benedict is a staple on breakfast and brunch menus. The classic Benedict made with ham or Canadian bacon, and smothered with buttery hollandaise sauce is only the beginning. From there, you can get as creative as you’d like! I prefer mine with veggies.

    This vegetarian eggs Benedict with sautéed asparagus and mushrooms and a much healthier version of hollandaise sauce is a delicious way to get your brunch on.

    If asparagus and mushrooms aren’t your cup of tea, modify the toppings to your heart’s content.

    Vegetarian Eggs Benedict with Healthier Hollandaise Sauce

    Vegetarian Eggs Benedict

    This vegetarian eggs Benedict with asparagus, mushrooms, and healthier version of Hollandaise sauce is a delicious way to brunch.

     Course Breakfast
     Keyword eggs
     Prep Time 15 mins
     Cook Time 27 mins
     Total Time 42 mins
     Servings 2 servings, 2 halves each
     Calories 425 kcal

    Ingredients

    • 1 tsp. olive oil
    • 4 oz. sliced mushrooms
    • 4 oz. asparagus tips (1-inch pieces; about 1 cup)
    • 2 cups water
    • 2 tsp. fresh lemon juice (or white vinegar)
    • 4 large eggs
    • 2 whole-grain English muffins, split, toasted
    • ¼ cup Healthy Hollandaise Sauce
    • 1 tsp. finely chopped parsley (for garnish; optional)

    Instructions

    1. Heat oil in large nonstick skillet over medium-high heat.
    2. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
    3. Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
    4. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
    5. Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
    6. Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.

    Vegetarian Eggs Benedict Recipe Variations (for two servings):

    • Avocado – Add ¼ avocado. Add ½ blue container equivalent for each serving
    • Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus
    • Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus
    • Tomato – Substitute 6 slices of tomato for mushrooms or asparagus
    • Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving