Easy Sheet Pan Eggs and Hash

Ingredients

• 2 bell peppers, cored and thinly sliced (you can substitute this for jalapeño peppers, squash, zucchini, cauliflower, or brussels sprouts.)
• 2 cups peeled and cubed potatoes, of choice
• 6 large eggs
• Salt and pepper to taste
• Imperfect Foods Olive Oil
• Optional toppings, like fresh parsley, diced tomatoes, sliced avocado or cheese

Directions

1. Preheat the oven to 400F degrees.
2. Place peppers and potatoes onto a large sheet pan. Drizzle with olive oil and toss with your hands to coat completely. The veggies should glisten. Season with salt and pepper. Bake for 15-20 minutes.
3. Remove the pan from the oven. With a spatula, make 6 openings in the veggies. Spray with a little oil. Crack an egg into each hole. Return pan to oven and bake until egg whites are fully cooked and yolks are at desired doneness, about 5-8 minutes.
4. Season eggs with salt and pepper. Add toppings like parsley, diced tomatoes, sliced avocado, or cheese. Serve immediately.

Recipe Notes and Variations

• Scoop the veggies and eggs in tortillas with some sour cream for an easy weeknight dinner.
• Can’t get enough eggs? Same here. Try this Broccoli and Arugula Frittata recipe.