Savory Breakfast Pan
Servings: 6
Calories: 393kcal
Ingredients
- 3 ½ tablespoons extra virgin olive oil
- 1 sweet potato, peeled and diced
- ¼ red onion, diced
- 4 sweet peppers, thinly sliced with seeds and stem discarded
- 1 tablespoon thyme, minced
- 2 teaspoons oregano, minced
- 1 bunch dandelion greens, trimmed
- 4 ½ tablespoons melted butter, cooled and divided
- 4 dinner rolls, torn into large pieces
- 6 to 8 rashers cooked bacon
- 6 large eggs, cracked into individual ramekins
Instructions
- Preheat oven to 375˚F.
- Pour 2 tablespoon oil into a large skillet and place over medium-high heat. Add sweet potatoes and red onion and sauté for 8 to 10 minutes. Season with salt and pepper. Add sweet peppers and continue to sauté for 2 to 3 minutes. Add herbs, sauté for an additional minute and transfer to a mixing bowl. Set aside.
- Pour remaining oil into the same skillet and sauté dandelion greens for 2 to 3 minutes. Season with salt and pepper. Set aside.
- Place torn bread pieces into a large mixing bowl and toss together with 3 ½ tablespoons melted butter. Season with salt and pepper.
- To assemble: Brush remaining oil onto a half sheet pan and add everything except the eggs. Toss together until well mixed then evenly spread around the pan. Create 6 round divats throughout the pan and carefully pour each egg into each divat.
- Bake for 20 to 25 minutes or until the egg whites have just set with the yolks still a bit runny. Adjust seasonings and serve.
Notes
- *Makes 1 13’x 19” baking sheet
Nutrition
Calories: 393kcal | Carbohydrates: 24g | Protein: 14g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 241mg | Sodium: 459mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6210IU | Vitamin C: 104mg | Calcium: 112mg | Iron: 3mg