Well I almost got my wish! Woke up to just above freezing temps this morning with a thick layer of ice on the ground.My car was a straight up ice box. Winter is around here somewhere! Funnily enough, I’ve had enough of the soups for a minute. You get it. I still want to stick to the awesomeness of one pot recipe but with a different twist. How about a sheet pan breakfast bake??
Complete with eggs, asparagus, mushrooms, bacon, and tomatoes, this sheet pan breakfast bake is a full morning meal. And it’s gluten and dairy free! WINNING at this January thing.
I mean there’s bacon in it but come on. Let’s have a little fun. Plus, breakfast is the time to add extra fats or sugars if you want to because you have a shot at burning them off throughout the day 😎.
Let’s get down to business. Sheet pan breakfast bake:
1. Cook mushrooms and bacon. Done.
2. Add asparagus, tomatoes, and crack eggs straight onto the pan. Cook. Done.
3. Remove from oven and eeeeeat.
Surprisingly pleasant side note: I’m not the biggest fan of mushrooms but I love them in this dish. They add the extra substance that sausage or another meat would without all the extra fat (and cooking time!). For more flavor I tossed them in a little olive oil, salt, pepper, and garlic powder. DE-licious.
Sheet pan breakfast bake. Just 30 minutes and the most important meal of the day is served with little mess and barely any cleanup! Get som👊🏻.Print