Calling all brunch lovers!
Roasted veggies are a dinner staple, but why not for breakfast? I roasted some potatoes, brussel sprouts, and orange bell pepper and topped it with a sunny side up egg…breakfast perfection. What a warm, filling, and healthy way to start your day. I think it also makes a great dinner meal!
Any veggies that roast well would be welcome additions/substitutes for this recipe. Mushrooms, sweet potatoes, onion, broccoli…really whatever you like! I also think some sliced avocado or tomatoes would be great as well.
The recipe as made does not include any meat but bacon cooks amazingly well in a sheet pan..so just add a couple strips and see how it goes.
AuthorShannon
Preheat oven to 400 degrees
Toss 1 cup potatoes, 1 cup brussel sprouts, and 1 cup bell pepper in 1 tbsp olive oil. Season with a pinch of garlic powder, a pinch of chili flakes, salt and pepper. Stir to combine. Spread in a single layer on a sheet pan. Roast vegetables for about 20 minutes flipping halfway through.
When the roasted vegetables are almost done, cook an egg is the style of your choice. For sunny side up-- heat a small non stick pan over medium heat. Oil the pan with a small amount of butter or olive oil spray. Crack egg in pan and cook for approximately 5 minutes or until white is set.
Ingredients
Directions
Preheat oven to 400 degrees
Toss 1 cup potatoes, 1 cup brussel sprouts, and 1 cup bell pepper in 1 tbsp olive oil. Season with a pinch of garlic powder, a pinch of chili flakes, salt and pepper. Stir to combine. Spread in a single layer on a sheet pan. Roast vegetables for about 20 minutes flipping halfway through.
When the roasted vegetables are almost done, cook an egg is the style of your choice. For sunny side up-- heat a small non stick pan over medium heat. Oil the pan with a small amount of butter or olive oil spray. Crack egg in pan and cook for approximately 5 minutes or until white is set.
