Category: Breakfast

Easy Sheet Pan Fried Eggs Main

Easy Sheet Pan Fried Eggs

These sheet pan eggs are an easy way to prepare breakfast for a group or to do meal prep. Either way, you will have tasty, perfectly cooked sunny side up eggs in just minutes.

Ingredients

3 tablespoons olive oil
12 large eggs
¼ teaspoon sea salt
teaspoon black pepper

Directions

Preheat oven to 425 degrees F.

Generously coat a quarter-sized baking sheet (13 X 9.5 inches) with oil and place it in the oven for 15 minutes.

Remove the baking sheet and, working quickly, crack the eggs onto the pan. This will start frying the eggs a bit, so they move around a little less, making it easier to distribute them across the pan.

Salt and pepper the eggs and then carefully return the pan to the oven.

Bake for 5 minutes to just set the whites and leave the yolks runny, or until the desired doneness. Keep in mind, the whites will set a bit more after the pan has been removed from the oven.

If you are not using the eggs immediately, they can be stored in the refrigerator in an airtight container for up to 4 days.

Enjoy!

Easy Sheet Pan Fried Eggs Main

Hard Scrambled Eggs Main

Hard Scrambled Eggs

Hard scrambled eggs, when done right, are creamy, firm, and yet fluffy. They are a masterpiece of simplicity. A hard scramble is the kind of eggs found in American diners.

Ingredients

4 large eggs
¼ teaspoon sea salt
teaspoon black pepper
1 tablespoon unsalted butter

Directions

Crack eggs into a medium bowl and whisk together until the mixture is pale yellow; about 30 seconds.

Melt butter in an 8-inch non-stick skillet over medium-low heat. When butter begins to foam, about 30 seconds, add eggs.

Cook the eggs, stirring and pulling the mixture across the pan with inverted turns, forming large soft curds. Continue pulling, lifting, and folding the eggs until no visible liquid remains. About 5 minutes.

Season the eggs with salt and pepper. You can also do this when whisking them.

Enjoy!

Hard Scrambled Eggs Main

Easy Sheet Pan Sweet Potato Hash & Eggs Main

Easy Sheet Pan Sweet Potato Hash & Eggs

Breakfast is served! This easy one pan potato hash with baked eggs is your next brunch. It’s made with sweet potatoes, red peppers, and scallions.

Ingredients

3 lbs sweet potatoes, cubed
1 red bell pepper, diced
6 large eggs
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
2 green onions, chopped

Directions

Preheat oven to 425 degrees F.

Add the cubed sweet potatoes and the diced bell pepper to a half sheet pan quarter-sized baking sheet (13 X 9.5 inches)

Drizzle olive oil over the vegetable mix. Using a spatula, mix, and flip the mixture until evenly coated.

Salt the mixture.

Place the baking sheet in the oven on the middle rack, and bake for 25 minutes, until the sweet potatoes can be pierced with a fork.

Take the baking sheet out of the oven and crack the eggs into the vegetable mixture so they are evenly dispersed. Return the baking sheet to the oven and bake for 10-12 minutes, or until the eggs set as desired

Remove from the oven, top with black pepper and green onions, and serve.

Enjoy!

Easy Sheet Pan Sweet Potato Hash & Eggs Main

Baked Egg Avocado Toast Main

Baked Egg Avocado Toast

Easily make egg in the hole avocado toast for a group using this sheet pan recipe. Or do you call it egg in a basket? Either way, here is a healthy breakfast or brunch recipe for any time of day.

Ingredients

4 thick cut slices of French bread
2 avocados, ripe but firm
1 tablespoon butter, softened
Salt and pepper to taste
Red pepper flakes to taste

Directions

Preheat oven to 425 degrees F and prepare a quarter-sized baking sheet (9 inches by 13 inches) by coating it with cooking spray.

Using a biscuit cutter, make a hole in the center of each slice of French bread.

Divide the butter between the slices of bread, spreading it around the edges of the remaining bread.

Cut the avocados lengthwise, pit them, and then peel off the skin, such that you have four avocado halves. This works best with avocados that are ripe but firm. If they are under-ripe, they will be hard to peel. If they are too ripe, the skin will remove easily, yet the fruit is difficult to work with.

Place an avocado half into each bread hole.
NOTE: Depending on the size of your avocados, the cup that held the pit might be too small to cradle an egg. No worries. Take a butter knife and cut the avocado in half lengthwise down the middle, and gently break the halves apart. This will make enough room for the egg.

Crack an egg into each avocado carefully. They will spill over to the bread, and that is a-okay.

Carefully place the baking sheet in the oven and bake it for 10 minutes, or until the eggs have set as you desire.
NOTE: Egg whites will continue to set once removed from the oven, so pulling them a little on the early side may result in the perfect baked egg.

Salt and pepper to taste and top with some red pepper flakes.

Baked Egg Avocado Toast Main

Simple Sheet Pan Shakshuka Main

Simple Sheet Pan Shakshuka

Shakshuka is a great Mediterranean dish for breakfast or any time of day. This sheet pan recipe is simple and easy to make, but still, jam-packed with veggies.

Ingredients

1 zucchini, diced
½ yellow onion, chopped
1 orange bell pepper, diced
2 tablespoons olive oil
1 (25 ounce) jar of The Jersey Tomato Co Marinara Sauce
6 eggs
Salt and pepper to taste

Directions

Preheat oven to 400 degrees F.

Add the zucchini, onion, and bell pepper to a rimmed half sheet pan . Drizzle the olive oil over the veggies and season them with salt and pepper to taste. Use a spatula to toss the veggies until fully coated.

Roast the veggies for 30 minutes.

Add the Jersey Tomato Co. Marinara to the sheet pan and bake for another 10 minutes.

Remove the baking sheet from the oven. Make room for the eggs by making 6 wells into the veggie mixture using the back of a spoon.

Crack the eggs into the indentations and season them to taste. Carefully place the sheet pan back in the oven and bake for 8-12 minutes, or until the eggs set as desired.

Remove from the oven and serve. This recipe intends to be simple but if you have cilantro or feta on hand, top the shakshuka with that.

Enjoy!

Simple Sheet Pan Shakshuka Main

Soft Scrambled Eggs Main

Soft Scrambled Eggs

Are you ready for the best scrambled eggs you’ve ever had? Soft scrambled eggs (aka wet scrambled eggs) are like the poached eggs of scrambles, but a lot easier to make. They are elegant, velvety, and soft like butter.

Ingredients

4 large eggs
¼ teaspoon sea salt
teaspoon black pepper
1 tablespoon unsalted butter

Directions

Crack eggs into a medium bowl and whisk together until the mixture is homogeneous and pale yellow; about 30 seconds.

Melt butter in an 8-inch non-stick skillet over medium-low heat. When butter begins to foam, about 30 seconds, add eggs.

Cook undisturbed until a thin layer of cooked egg appears around the edges of the skillet.

Using a rubber spatula and broad strokes, push the eggs around to create large soft curds. Do not flip them over. Continue this process but pause intermittently, allowing the eggs to cook, gently pushing and folding the liquid eggs to form curds.

Careful to not overcook the eggs. They will appear runny on top but will set. Cooking them this way should take about 3 minutes.

Season the eggs with salt and pepper. You can also do this when whisking them.

Soft Scrambled Eggs Main

These eggs are great on their own but excellent over toast, sauteed spinach, sliced avocado, or just about anything you can imagine.

Soft Scrambled Eggs with Spinach Mushroom Quinoa Main 1

Berry Yogurt Muffin Tin Granola Cups Main 1

Berry & Yogurt Muffin Tin Granola Cups

Eating a healthy breakfast is a lot easier with these granola cups made from rolled oats and nuts. Fill ’em up with fruit and yogurt or whatever you like. They take snacking on homemade granola to the next level.

Ingredients

1 large ripe banana
cup honey
1 teaspoon vanilla extract
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 cups rolled oats
¼ cup chopped walnuts
2 cups berries
1 cup yogurt

Directions

In a large mixing bowl mash one ripe banana using a potato masher or fork. Then mix together the mashed banana, honey, vanilla, salt, and cinnamon.

Add in the oats and walnuts and mix until well combined.

Prepare a 12-cup muffin tin by spraying the cavities evenly with cooking spray.

Evenly divide the oatmeal mixture across the tin. Using your fingers, press the mixture to form cups.

Place the tin in the refrigerator for 1 hour and then bake them for 30 minutes at 350 degrees F. Allow cups to cool before removing them.

Top the cups with fresh berries and yogurt when serving.

Enjoy!

Berry Yogurt Muffin Tin Granola Cups 1

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