Eggs

Sheet Pan Sweet Potato Hash With Eggs

Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.

Sheet Pan Sweet Potato Hash With EggsNote: This post contains Amazon affiliate links.

This Sheet Pan Sweet Potato Hash With Eggs delivers a gorgeous display of color thanks to the rich orange of the sweet potatoes, the purple and red of the potatoes and onions, and the vibrant green of the Brussels sprouts.

Nestled among the lightly seasoned veggies are the perfectly yolked eggs, all roasted on a sheet pan to bring out the savory flavor of each ingredient.

Sheet Pan Sweet Potato Hash With Eggs

Consider using two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.

Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for this recipe because it allows extra room for the vegetables to be spread out in a single layer without overcrowding. I like this set of multi-sized sheet pans.

I also recommend using baking mats on the sheet pan instead of parchment paper for this recipe. Not only will everything roast more evenly and not burn, but it makes clean up a breeze ~ win-win!

Sheet Pan Sweet Potato Hash With EggsPerfect egg yolk tip: crack each egg into a small bowl to ensure that the yolk is firm and remains intact, then carefully transfer onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.

Sheet Pan Sweet Potato Hash With Eggs

If you love sheet pan recipes, check out this amazing list of “hands-off” cookbooks ~ so many delicious choices!

YOU MANY ALSO LIKE:
Autumn Roasted Vegetables With Feta
Roasted Sweet Potato Wedges With Maple and Cinnamon
Roasted Brussels Sprouts With Balsamic and Parmesan 

 

Sheet Pan Sweet Potato Hash With Eggs
 
Prep time
Cook time
Total time
 
Sheet Pan Sweet Potato Hash With Eggs
Author:
Serves: 4-6
Ingredients
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 lb. small purple potatoes, cut in half
  • 8 oz. Brussels sprouts, cut in half
1 large red onion, roughly chopped
  • 3-4 cloves fresh garlic, minced
1 t. onion powder
  • 3 T. extra virgin olive oil
  • 6 large eggs
  • Sea salt and black pepper, to taste
Instructions
  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.

  2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.


  3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.

  4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.

  5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness.

  6. Remove sheet pan from oven and serve immediately. Enjoy!

DON’T FORGET TO PIN AND SHARE!

Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.

4 Comments

10 Tasty Egg Salad Recipes

Have an abundance of hard-boiled eggs left over after Easter? Here are 10 Tasty Egg Salad Recipes to help you make a delicious sandwich or salad.

Note: This post contains affiliate links for products on Amazon.

10 Tasty Egg Salad Recipes

If you’re looking for a tasty twist on your egg salad recipe, here are 10 savory recipes.

But first, here’s a fantastic primer on how to hard boil eggs so that they peel perfectly, every time. What?! Seriously.

PERFECT EASY-PEEL HARD-BOILED EGGS (Mel’s Kitchen)
Hard Boiled Egg Perfectly Peeled

If you’re wondering how long those hard-boiled eggs will keep, check out Hillbilly Housewife’s recommendations here:
HOW LONG WILL HARD-BOILED EGGS KEEP? (Hillbilly Housewife)

Now, on to the recipes!

CHEDDAR BACON EGG SALAD (Buns In My Oven)
Cheddar Bacon Egg Salad


AVOCADO CUCUMBER EGG SALAD
(The 36th Avenue)
Avocado Egg Salad


EGG SALAD WITH OLIVES AND CELERY
(Zesty Olive)
Egg Salad with Olives and Celery


BLT EGG SALAD
(Two Healthy Kitchens)
BLT Egg Salad


ULTIMATE CREAMY EGG SALAD
(Whole and Heavenly Oven)
Ultimate Creamy Egg Salad


FOR KIDS: HOW TO MAKE EGG SALAD
( Kids Cooking Activities)Eggs


MEDITERRANEAN EGG SALAD IN LETTUCE CUPS
(5 Minutes For Mom)
Mediterranean Egg Salad Lettuce Cups

NOT JUST AN EGG SALAD RECIPE (Green Kitchen Stories)

KALE PESTO EGG SALAD (Damn Delicious)

COBB EGG SALAD (Lemon Tree Dwelling)

Note: This post contains affiliate links for products on Amazon.

27 Comments

Spinach, Tomato And Feta Cheese Frittata For One

For breakfast, lunch, or dinner, this spinach, tomato and feta cheese frittata for one is healthy and easy to put together.

Spinach, Tomato And Feta Cheese Frittata For One

Butter a small baking dish; making sure to butter all the way up the sides, too. (You don’t want the egg mixture to stick as it rises.) I use Le Creuset’s 7 x 5 rectangular baking dish which is just perfect for a one person frittata.

Add in spinach, tomato and feta cheese.

Spinach, Tomato And Feta Cheese Frittata For One

In a separate bowl, scramble the eggs. I used three medium-sized eggs. Two extra large would probably be fine, as well. Add in the half and half or milk and mix well. Season the mixture with salt and pepper. I also added a dash of onion and garlic powder, but that’s totally optional.

Pour the egg mixture carefully over the veggies and cheese.

Spinach, Tomato And Feta Cheese Frittata For One

Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it’s done. If not, cook for an additional 5-7 minutes.

Remove from oven, let cool for a few minutes before attempting to cut and remove a piece.

Spinach, Tomato And Feta Cheese Frittata For One

Serve and enjoy!

Spinach, Tomato And Feta Cheese Frittata For One

Spinach, Tomato And Feta Cheese Frittata For One
 
Prep time
Cook time
Total time
 
Spinach, Tomato And Feta Cheese Frittata For One
Author:
Serves: 1 serving
Ingredients
  • ⅓ c. organic spinach
  • 6-8 organic cherry tomatoes, cut in half
  • ¼ cup feta cheese, crumbled
  • 3 medium-sized organic eggs
  • ¼ cup organic half and half or milk
  • salt and pepper
  • garlic powder (optional)
  • onion powder (optional)
Instructions
  1. Butter a small baking dish; making sure to butter all the way up the sides, too.

  2. Add in spinach, tomato and feta cheese.

  3. In a separate bowl, scramble three medium-sized eggs.

  4. Add in the half and half or milk and mix well.

  5. Season the mixture with salt and pepper. Optional: added a dash of onion and/or garlic powder

  6. Pour the egg mixture carefully over the veggies and cheese.

  7. Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it's done. If not, cook for an additional 5-7 minutes.

  8. Remove from oven, let cool for a few minutes before attempting to cut and serve.

 

1 Comment

Egg Salad With Olives And Celery

Here’s a quick and tasty egg salad recipe that’s sure to please the olive lover in you. I love how the crunch of the celery gives you a light, bright flavor while the green olives lend a bit of tartness to an overall egg-based dish. This egg salad with olives and celery recipe is simple to whip up!

Note: This post contains affiliate links to Amazon products.

Egg Salad With Olives and Celery

Start by hard boiling your eggs. I used three medium-sized eggs for this recipe, which was enough for two small sandwiches, or in this case, to use as an open-faced dip. I boiled for approximately 8 minutes on medium heat after the water came to a boil. Remove from heat, rinse with cool water, and as soon as the eggs are cool enough to handle, peel them.

Egg Salad With Olives and Celery

Dice your celery and green olives. This is about 3 stalks of celery and about 12 olives. Set aside until needed.

Egg Salad With Olives and Celery

Slice your eggs and then dump them into a mixing bowl. You do have an egg slicer, don’t you? This one is as old as the hills, but it gets the job done.

Egg Salad With Olives and Celery

Add the mayonnaise and salt and pepper; mix lightly with fork. Add in the celery and olives and mix lightly. Taste and add more seasoning if needed.

Egg Salad With Olives and Celery

Serve it immediately and enjoy.

Egg Salad With Olives and Celery

Here, I served it with some crusty rolls for easy open-faced sandwiches. If making ahead, store in refrigerator until ready to serve.

Egg Salad With Olives and CeleryNote: This post contains affiliate links to Amazon products.

 

Egg Salad With Olives And Celery
 
Prep time
Cook time
Total time
 
Egg Salad With Olives and Celery
Author:
Serves: 2 servings
Ingredients
  • 3 hard boiled eggs, peeled and sliced
  • ¼ c. mayonnaise
  • 3 stalks celery; diced
  • 12 green olives, diced
  • salt and pepper, to taste
Instructions
  1. Hard boil eggs; cool and peel. Using an egg slicer, slice eggs and add to a medium-sized mixing bowl.

  2. Add mayonnaise and salt and pepper. Mix lightly with a fork.

  3. Add celery and olives. Mix lightly.

  4. Serve immediately or store in refrigerator up to 24 hours.

Egg Salad with Olives and Celery

 

1 Comment