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+ servings

Savory Breakfast Pan

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Servings 6
Calories 393 kcal

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: 393kcalCarbohydrates: 24gProtein: 14gFat: 27gSaturated Fat: 10gCholesterol: 241mgSodium: 459mgPotassium: 414mgFiber: 4gSugar: 5gVitamin A: 6210IUVitamin C: 104mgCalcium: 112mgIron: 3mg
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