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A few years ago, I saw a recipe for sheet-pan eggs that included prosciutto and thyme (two things that I never have in my fridge!). I loved the idea behind a super-easy homemade meal that could feed a crowd and required just one dish to be washed. But I felt like calling for specific ingredients I didn’t typically have on hand just defeated the purpose.
That was the inspiration behind my no-recipe sheet-pan breakfast. After sharing it on social media, hundreds of people have asked me for the “no-recipe” formula for the dish — and I have all the details here for you!
This is my favorite breakfast for cooler mornings because it’s warm, it tastes gourmet and it only takes me 15 minutes to make. Not to mention, it’s such an easy way to pack veggies into breakfast, a meal that can be hard to get produce into. While it’s baking, the house smells cozy and aromatic. Plus, I can use up whatever I have in my fridge by following these simple steps!
Ingredients
- Eggs
- Potatoes: Fingerling, sweet potatoes, Yukon gold potatoes, whatever you have!
- Any other vegetables
- Spices
- Garnishes
The beauty of this dish is that you don’t need specific measurements, but here’s an idea of how much I typically use: 6-8 eggs, 2 cups chopped potatoes, 2-4 cups any other veggies (like 1 bag of spinach and 1 chopped pepper, 2 cups of broccoli and 2 cups of kale, etc.), 1 onion (yellow or red), 3-5 cloves of garlic (if I have it).
Follow this formula for a satisfying sheet-pan breakfast
Base
I start by rinsing and chopping the potatoes, onion (red or yellow; I prefer yellow, but if I only have red, that’ll do!) and garlic cloves (if I have them). Toss all of this in a bowl with 2 tablespoons olive oil, sprinkle with sea salt, pepper…
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