Hello from Washington, DC. You guys, I lost my voice (if you have it, please return) and I sound absolutely ridiculous so I’m glad that I can type to you and you won’t notice. I am having an absolute blast and cannot wait to update you on what I’ve been learning here at the conference. I have been lucky enough to connect with so many like-minded Dietitians that its been an absolute blast and maybe why I’ve lost my voice.
Anywho, that’s neither here nor there, I want to share with you this breakfast bake recipe. I LOVE breakfast for dinner and this is my go-to meal for when groceries are limited and time is tight. You can use any spice of your choice to make this dish your own, but I’m sure this recipe will help you when you get the question “what’s for dinner tonight?”
When I first saw people making sheet-pan meals, I was like “DUHHH” why didn’t I think of that?! It’s such a great concept and makes for an easy weeknight dinner. I like to get creative with my sheet pan meals, some turn out amazing, others turn out, well, not-so-amazing. The thing with cooking in the kitchen is that it’s sometimes an experiment, and that’s okay. I’ve found some of my biggest mistakes turn into the best recipes.
So, grab yourself a sheet pan, some parchment paper and/or some cooking spray and start making some food! The great part is that it will be easy on the cleanup and after all, I hate cleaning up so I think I may try and make a few more recipes for you on the good ol’ sheet pan. Objections?! I sure hope not.
Like I said I love breakfast for dinner. As I’m writing this, I’m craving some delicious breakfast since we’ve really been mostly snacking at the conference we are at. I decided to bake this one because have you ever cooked potatoes on the stovetop?! It takes for forever because you end up sitting there watching them cook. It’s like watching paint dry.
Anywho, I figured let’s try baking the potatoes so I can get other things done around the house. Then, I thought, what if instead of making the eggs to order I just cracked them in the potatoes?! It was magical! Dinner made on one sheet pan.
You will know the eggs are ready when the egg whites are no longer opaque. Feel free to skip the eggs and sausage and make those to order BUTTTTT that means more dishes, so that is up to you.
Enjoy! Stay tuned for the return of my voice and me to Albany where I’ll share with you what happened in Washington, DC.
Pro Tip: Use any vegetables you have on hand in this bake to plump it up or to be savvy with what’s on hand.Print
- 1–1/2 tbsp olive oil
- 2.5–3lbs potatoes, washed & chopped
- 2 bell peppers, chopped
- 1 large red onion, chopped
- 4 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 package frozen sausage, optional (~5.6 oz. or 8 links, I used Teton Waters Ranch Breakfast Links| https://www.tetonwatersranch.com/products/original-breakfast-links/ )
- 6–8 eggs
- Preheat oven to 425°F and line a large baking sheet with parchment paper. Optional: spray with cooking spray, set aside
- In a large bowl, toss potatoes, peppers, red onion, garlic, oil, and spices so evenly covered.
- Place potato mixture on the baking sheet and spread out evenly
- Bake for 25-30 minutes, or until potatoes are fork-tender, turning once
- Add sausage and make 6-8 holes in potatoes and crack an egg in each hole
- Bake for an additional 10-12 minutes or until egg whites are set and sausage cooked through.
- Serving Size: 1-2 eggs + hash
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