The idea of cooking a huge, well-balanced breakfast for your family first thing on a weekend morning can be daunting. Quite frankly, I have no interest in the pile of dirty pans that will inevitably accumulate from cooking a big breakfast (one for the eggs, one for the potatoes, one for the bacon, etc.). Yeah, no thanks. I'd much rather spend that time enjoying my time off, so today I'm sharing one of the ways I cut my time spent in the kitchen and make my life (and now yours) just a little bit easier. Ladies and gents, I give you my Sheet Pan Breakfast Bake, which just so happens to also be Whole30 compliant.
All you'll need to prepare this delicious breakfast bake is a few simple ingredients, a knife, a cutting board, a sheet pan and a spoon resulting in minimal mess and minimal clean up. HIGH FIVE! This dish will start you off on the right foot, making your weekend mornings so much easier! You'll have more time to enjoy your day off with your family, your significant other, your pets or all of the above!
Let's talk about a few of the simple ingredients, shall we?
The possibilities are practically endless as to what I could have used in this bake, but I went with the breakfast classics -eggs, potatoes and bacon! I then asked myself how I could incorporate something green into this dish. The answer to that was a no brainer -BRUSSELS SPROUTS! Bacon and brussels sprouts are my generations PB & J, so naturally I tossed some sprouts into the mix.
These ingredients can easily be tailored to fit you and your family's preferences. Got a brussels hater at your table? No problem. You can easily swap them out for a leafy green or perhaps broccoli (roasted broccoli is like candy in my house). Do what works best for you!
This Whole30 Sheet Pan Breakfast Bake is as easy as one-two-three ...quite literally. There really isn't much to it. It's a great quick and easy Whole30 breakfast option for mornings when you just can't.
Here's how it's done:
First things first, preheat your oven to 425 degrees. This is my go-to temperature for roasting just about everything.
Next, gather your ingredients. While the oven preheats, chop the gold potatoes into ½ inch pieces, trim and quarter the sprouts, slice the red onion and cut the bacon into ¼ inch thick strips.
On a large sheet pan toss together the potatoes, sprouts, bacon, EVOO and all of the seasonings (salt, pepper, garlic powder, onion powder and paprika). Arrange everything into a single layer so it all cooks evenly. Set the sliced red onion aside. You'll add them to the pan later as they will cook much faster than the potatoes, sprouts and bacon.
Place the sheet pan in your pre-heated oven. After 15 minutes, remove it from the oven and stir in the sliced red onion. The next step is my favorite
Using a spoon, create 4 divots within the roasted veggies and bacon big enough for a cracked egg to sit comfortably. Next, carefully crack an egg into each divot!
Return the sheet pan to the oven for an additional 8 minutes. After 8 minutes, you should have perfect sunny-side-up eggs. If you prefer your yolks a little less runny, cook for an additional minute or so. I sprinkled the dish with fresh cut chives because I love the flavor of chives with eggs and bacon. They also gave the dish a pop of color, but the chives are totally optional.
...and just like that you have this vibrant, nutrient-dense assortment of Whole30 compliant goodness all on one sheet pan. To serve, simply set the sheet pan on a potholder on your kitchen table and let your crew dig in!
Food for thought: this dish also makes a great weeknight dinner! Kids love breakfast for dinner, right? 🙂 I certainly did when I was a kid!
Can we all just take a moment to appreciate the beauty that is a perfectly cooked sunny side up egg? I'm swooning over that egg in the picture above. Ok, I'll stop -but seriously, this one-pan wonder is the perfect dish to serve up this weekend! Perfectly roasted potatoes, crispy brussels sprouts, smoky bacon and ooey gooey eggs all in one? What more could you ask for? Check out the detailed recipe below! If you make this recipe, TAKE PRIDE and snap a bunch of photos! I can't wait to see! Tag me in your recipe recreations and use the hashtag #paleoishkristaeats! Enjoy!
...and also enjoy not having to do a mountain of dishes.
Are you on the hunt for more easy Whole30 breakfast ideas? Check out the recipes below!
Until next time,
PIN NOW! MAKE LATER!
Whole30 Sheet Pan Breakfast Bake with Potatoes, Brussels Sprouts and Bacon
- 1 pound gold potatoes
- ½ pound brussels sprouts
- 4 ounces bacon about 4 strips
- ¼ cup red onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 4 eggs
- 2 tablespoons chives optional
- Preheat the oven to 425 degrees.
- Prep vegetables. Chop potatoes into ½ inch pieces. Trim and quarter brussels sprouts. Slice red onion (set aside). Slice bacon into ¼ inch thick strips.
- On a large sheet pan, toss potatoes, brussels sprouts and bacon with extra virgin olive oil, sea salt, garlic powder, black pepper, onion powder and paprika. Arrange into an even later on sheet pan.
- Place sheet pan in pre-heated oven and cook for 15 minutes. Remove from oven.
- Stir in red onion slices. Create 4 divots within the veggies and bacon. Carefully crack an egg into each divot.
- Return sheet pan to the oven for 8 minutes. Promptly remove from the oven to avoid overcooking the eggs, garnish with fresh cut chives and serve immediately.