clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet pan breakfast bake with tomatoes, eggs, asparagus, mushrooms, bacon and avocado

Sheet Pan Breakfast Bake (gluten and dairy free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: 4-6 1x


Gluten and dairy free, one pot meal done in just 30 minutes! Made with eggs, bacon, asparagus, tomatoes and mushrooms.


Units Scale
  • 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


  1. Preheat oven to 400°F. Grease a baking pan with nonstick spray.
  2. 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.
  3. Bake for 10 minutes, until mushrooms and bacon have released their juices and the bacon has started to crisp up.
  4. 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.
  5. Gently place the pan back into the oven and bake another 13-15 minutes, until eggs are cooked as desired and asparagus is tender.
  6. Remove the pan from the oven. Top with fresh avocado, chives, and salt and pepper to taste. Serve immediately.
  • Prep Time: 5
  • Cook Time: 25