Bacon, Beans and Egg Sheet-Pan Breakfast
Bacon, Beans and Egg Sheet-Pan Breakfast
Rating: (1 rated)
  • 1 sweet potato, peeled and diced
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and cubed
  • 6 slices bacon, chopped
  • 5 plum tomatoes, diced
  • 3 tbsp (45 ml) tomato paste
  • 2 tbsp (30 ml) molasses
  • 1 tsp (5 ml) harissa paste
  • 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
  • 6 eggs
  • 1/4 cup (10 g) chopped flat-leaf parsley
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On the prepared baking sheet, combine the sweet potato, onion, bell pepper and bacon. Season with salt and pepper. Bake for 30 minutes, stirring halfway through cooking.
  • Meanwhile, in a bowl, combine the tomatoes, tomato paste, molasses and harissa paste. Add to the vegetables and toss to coat. Continue to bake for 15 minutes.
  • Remove the baking sheet from the oven. Gently stir in the beans. With a spoon, shape six wells in the vegetable mixture. Break an egg into each well. Continue to bake for 6 to 7 minutes or until the egg whites are cooked.
  • Sprinkle with the parsley. Serve with toasted bread, if desired.
  • Description
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