It’s been getting harder-and-harder for me to cook lately. That’s because something exciting happened in my life recently. This event was 17 years in the making. Drum roll please… *I finally bought my first horse* (happy dance!). Obviously that means I’ve been spending more time with my new companion, obsessing over his care, and less time cooking meals for my family. Luckily they’re tolerating my time-consuming hobby like champions.
So how do I find a spare moment to make some meals? I’ve said it before, and I’ve said it again. The best way to save time while cooking is to use the oven. I wouldn’t be The Baking Tour Guide if I didn’t wholeheartedly believe that. I threw some ingredients together on a sheet pan, and roasted them to make this amazingly “sunny” meal. Sheet pan meals make busy weeknights a bit more manageable, and the clean-up is super easy!
I decided to showcase the glorious egg for this sheet pan meal. One egg has about 6 grams of protein, and it contains Vitamin A, Vitamin D, and potassium. Eggs can be cooked in so many ways, using so many different techniques. You can poach them, fry them, hard boil them, and even bake them! You can make perfect sunny side up eggs right in the oven. Using this cooking technique, the yolks are completely runny, and the whites have just set. In my opinion, the oven is the perfect vessel for making sunny side up eggs because the heat is approaching the egg from all angles. This allows for even cooking, and prevents the eggs from burning to the bottom of the pan.
This Sunny Side Up Sheet Pan Meal is the perfect recipe for breakfast, lunch, or dinner. You will save time while still achieving the healthy meal your body needs. Enjoy!
Sunny Side Up Sheet Pan Meal
- 3 medium sweet potatoes, chopped into small cubes
- 1 lb fresh or frozen yellow squash, sliced
- 1/4 cup chopped shallots
- 1 1/2 Tbsp fresh rosemary, chopped
- 1 to 2 Tbsp olive oil
- Black Pepper to taste
- 5 large eggs
- Dried parsley for garnish
- Preheat the oven to 400°F.
- Place parchment on a large sheet pan.
- Chopped the sweet potatoes into small cubes. Place them on the sheet pan.
- If you are using frozen yellow squash, please make sure to heat them on the stove top first. If you are using fresh yellow squash, slice them up. Add the squash to the sheet pan.
- Chop and dice the scallions and rosemary. Scatter them over the vegetables. Add some black pepper, as desired, on top of the vegetables.
- Pour 1 to 2 Tbsp olive oil over the vegetable medley. Mix the ingredients together on the sheet pan.
- Place the pan in the oven for 30 minutes. Feel free to do some house chores or cleaning up while your meal is cooking!
- Remove the pan from the oven. Crack 5 eggs across the top of the vegetables. Place the pan back in the oven for 5 to 10 minutes, or until the whites are set.
- Let the sheet pan meal cool for 5 minutes. Place one serving into a bowl, grind some pepper on top, add some parsley for garnish, and enjoy.
Serving size: 1/5 of the sheet pan meal (1 egg plus vegetables)
*Nutrition facts are based off of the USDA Nutrient Database
Calories 190 Total fat 10.5 g Saturated Fat 2.5 g Cholesterol 185 mg Sodium 177 mg Total Carbohydrates 22 g Dietary Fiber 4 g Sugars 9 g Protein 9 g
Categories: Breakfast Break, Fall Flavors, Family Traditions, The Recipe Redux, Vegetable Mania
This looks gorgeous! Congrats on your new companion 😉