Can we all agree that breakfast is probably the only part of the mornings that I enjoy (I mean… besides my kid’s beautiful sleepy faces). The point is, the food aspect always gets me going for some reason, it’s an eighth wonder of my world. In reality I got this idea from something I saw from Pinterest, so I can’t take complete credit, but I did put the ‘Sarah” tweak on it, that counts right? I will be completely honest, I have no idea who I originally saw this from either, so if I don’t give you cred, my bad.
This recipe like most of the ones I’ve collected are completely versatile and can be changed and substituted for other kinds of sheet pan recipes. Shoot, I’m pretty sure you can use this for dinner stuff too! But we praise breakfast around here so here we go!
Things you will need:
· Sweet Potato
· Olive Oil
· Spinach (optional)
· Sheet Pan
Pre-heat the oven for 425 degrees.
Next BACON. Pick AS MANY PIECES AS YOU WANT. Yes, my dear you read that right, don’t be stingy with the bacon, use as little or as much as you want. Lay it nicely on the sheet pan. Place in oven for 10-15 minutes. Check periodically, and make sure to take out as soon as the crisp-ness to your little arteries desires.
Go ahead and peel and shred that sweet potato baby (😘😜). Put aside in a bowl and toss together with some salt and pepper (optional). Judge me not, but I hate dishes therefore we use paper products around here! You should still have some time so If you don’t get nearly as many veggies in as you should, I don't, start your spinach prep. I cook mine completely separate and not in the oven. Reason being that it just doesn't cook as well in the oven. Get a small pan, coat with a little olive oil and simple saute the spinach. Again, use as much or as little as you please. Set aside.
When bacon is to your liking, remove from oven and transfer the bacon to a plate with paper towel. Keep in mind you need to keep the greasy pan. DO NOT DISCARD GREASE! I take a spatula and scrap some of the bacon remnants and spread the grease evenly. Pour the sweet potato into the grease. I don’t mix it, I have never had to but you are more than welcome. Cook for additional 10-15 minutes.
Once the sweet potatoes have cooked, remove. Use your spatula to make circles to place the eggs. Place each egg carefully so not to break the yolk. This next part can get tricky but you have to watch the eggs cook. I know, great Sarah, but I’m sorry!! I cook mine for around 7-8 minutes. Every oven is different, so make sure you pay attention if you like runny eggs it will be less time than if you like more “well” eggs.
When done, place bacon around eggs and you can now add the spinach to the eggs you will eat, because kids hate green things, in case you didn’t know.
The done product is absolutely worth the 30-35 minutes to make this yummy-ness. It can even be prepped ahead and made the next day!
If your wondering about calories… I don’t know. I am not a chef, I am not a food creator, I am also not a nutritionist. But I know if you get certain ingredients it can qualify as Whole 30 & Keto compliant.