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
Gluten and dairy free, one pot meal done in just 30 minutes! Made with eggs, bacon, asparagus, tomatoes and mushrooms.
- 6-8 eggs
- 1 lb asparagus, woody ends trimmed
- 1 lb campari tomatoes (can also use halved cherry tomatoes)
- 8 ounces whole, baby bella mushrooms, stems removed
- 5-6 slices bacon, halved to make 10-12 smaller slices
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh chives, thinly sliced, for garnish
- Avocado slices, for garnish
- Preheat oven to 400°F. Grease a baking pan with nonstick spray.
- Toss mushrooms, olive oil, garlic powder, and a pinch of salt and pepper together on the tray. Spread out across the tray and place slices of bacon around mushrooms.
- Bake for 10 minutes, until mushrooms and bacon have released their juices and the bacon has started to crisp up.
- Carefully remove the pan from the oven (there will be a lot of juices!). Add the asparagus and tomatoes to the pan. Gently stir them in the juices on the pan. Create 6-8 wells for the eggs. Crack one egg into each well.
- Gently place the pan back into the oven and bake another 13-15 minutes, until eggs are cooked as desired and asparagus is tender.
- Remove the pan from the oven. Top with fresh avocado, chives, and salt and pepper to taste. Serve immediately.