Name: Bacon, Beans and Egg Sheet-Pan Breakfast
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 sweet potato, peeled and diced; 1 onion, thinly sliced; 1 red bell pepper, seeded and cubed; 6 slices bacon, chopped; 5 plum tomatoes, diced; 3 tbsp (45 ml) tomato paste; 2 tbsp (30 ml) molasses; 1 tsp (5 ml) harissa paste; 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained; 6 eggs; 1/4 cup (10 g) chopped flat-leaf parsley; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, combine the sweet potato, onion, bell pepper and bacon. Season with salt and pepper. Bake for 30 minutes, stirring halfway through cooking.
- Meanwhile, in a bowl, combine the tomatoes, tomato paste, molasses and harissa paste. Add to the vegetables and toss to coat. Continue to bake for 15 minutes.
- Remove the baking sheet from the oven. Gently stir in the beans. With a spoon, shape six wells in the vegetable mixture. Break an egg into each well. Continue to bake for 6 to 7 minutes or until the egg whites are cooked.
- Sprinkle with the parsley. Serve with toasted bread, if desired.

Bacon, Beans and Egg Sheet-Pan Breakfast

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet