Bacon, Beans and Egg Sheet-Pan Breakfast
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 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
- tomato paste
- 45 mL
- 2 tbsp
- molasses
- 30 mL
- 1 tsp
- harissa paste
- 5 mL
- 1
- 19-oz can white kidney beans, rinsed and drained
- 540 mL
- 6
- eggs
- 1/4 cup
- chopped flat-leaf parsley
- 10 g
- Salt and pepper
Directions
Step 1
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Sprinkle with the parsley. Serve with toasted bread, if desired.
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