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    Home » Recipes » Paleo Recipes

    One-Pan Egg and Vegetable Breakfast Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Not everyone needs a hearty breakfast to start their day, but if you do, or if you’re looking for a healthy option to bring to your next breakfast pot-luck, this casserole works as a fantastic option.

    One-Pan Egg and Vegetable Breakfast

    We especially love this casserole due to the ease of cooking – while the ingredients list here might seem a little intimidating, the preparation for this is as simple as combining and cooking.

    This dish will take some time to bake, so plan on waking up a bit earlier to get things started – or save yourself some time by prepping your veggie ingredients with a food processor the night before and keeping them covered in the refrigerator until you’re ready for baking.

    One of the best attributes of this dish is its versatility – although the ingredients here reflect what we think are some of the tastiest parts of a breakfast casserole, you are free to adjust as needed!

    Some great variations on this include: omitting the sausage for a vegetarian-friendly dish, adding chili peppers and serving topped with avocado slices, or using shredded veggies versus diced (and adjusting bake time down a bit) for a neat texture change.

    This one-dish casserole is wonderful as a standalone main course for any meal of the day. However, if you are looking for additional dishes to serve alongside this, especially if you are planning a fancier brunch, consider adding a serving of these hazelnut pancakes and whipping up a bowl of this yummy fruit salad for an altogether impressive meal.

    One-Pan Egg and Vegetable Breakfast Recipe

    Serves: 4 Prep: 20 min Cook: 25 min

    Ingredients

    • 6 to 8 eggs
    • 3 to 4 sausages, cooked and sliced
    • 2 sweet potatoes, peeled and diced
    • 2 medium zucchini, sliced
    • 1 red bell pepper, diced
    • 10 cherry tomatoes, halved
    • 3 garlic cloves, minced
    • 1 tsp. chili powder
    • ½ tsp. ground cumin
    • ½ tsp. paprika
    • 3 tbsp. olive oil
    • Fresh parsley (for garnish)
    • Cooking fat
    • Sea salt and freshly ground black pepper
    One-Pan Egg and Vegetable Breakfast Recipe Preparation

    Preparation

    1. Preheat oven to 425 F.
    2. In a bowl, combine the potatoes, zucchini, bell pepper, garlic, chili powder, cumin, paprika, and olive oil; season with salt and pepper to taste.
    3. Place on a baking sheet and bake for 15 minutes.
    4. Make a hole for each egg in the middle of the vegetables, add some cooking fat, and crack an egg into each.
    5. Add the sausages and cherry tomatoes to the pan around the eggs.
    6. Place back in the oven and cook another 6 to 8 minutes or until eggs are cooked to desired doneness.
    7. Adjust seasoning and serve topped with fresh parsley.
    One-Pan Egg and Vegetable Breakfast Recipe

    One-Pan Egg and Vegetable Breakfast Recipe

    Start your morning off with a hearty and easy to prepare breakfast with this delicious, sheet pan casserole!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 4 people
    Calories 485 kcal

    Ingredients
      

    • 6 to 8 eggs
    • 3 to 4 sausages cooked and sliced
    • 2 sweet potatoes peeled and diced
    • 2 medium zucchini sliced
    • 1 red bell pepper diced
    • 10 cherry tomatoes halved
    • 3 garlic cloves minced
    • 1 tsp. chili powder
    • ½ tsp. ground cumin
    • ½ tsp. paprika
    • 3 tbsp. olive oil
    • Fresh parsley for garnish
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat oven to 425 F.
    • In a bowl, combine the potatoes, zucchini, bell pepper, garlic, chili powder, cumin, paprika, and olive oil; season with salt and pepper to taste.
      2 sweet potatoes, 2 medium zucchini, 1 red bell pepper, 3 garlic cloves, 1 tsp. chili powder, ½ tsp. ground cumin, ½ tsp. paprika, 3 tbsp. olive oil, Sea salt and freshly ground black pepper
    • Place on a baking sheet and bake for 15 minutes.
    • Make a hole for each egg in the middle of the vegetables, add some cooking fat, and crack an egg into each.
      Cooking fat
    • Add the sausages and cherry tomatoes to the pan around the eggs.
      6 to 8 eggs, 3 to 4 sausages, 10 cherry tomatoes
    • Place back in the oven and cook another 6 to 8 minutes or until eggs are cooked to desired doneness.
    • Adjust seasoning and serve topped with fresh parsley.
      Fresh parsley

    Nutrition

    Calories: 485kcalCarbohydrates: 22gProtein: 21gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 291mgSodium: 571mgPotassium: 938mgFiber: 5gSugar: 8gVitamin A: 11638IUVitamin C: 68mgCalcium: 100mgIron: 4mg
    Keyword egg, vegetable
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Egg Recipes, Paleo Pork Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, diet: dairy-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes

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