Healthy Brunch

So, you woke up craving something delicious for brunch but the thought of juggling multiple pans and making a mountain of dishes is making you want to just order takeout, right? Been there, done that, bought the T-shirt. But what if I told you there’s a magical dish that’s healthy, super tasty, and practically cleans itself? (Okay, not the last part, but it’s close!). Get ready to become a brunch boss without breaking a sweat, because we’re making a **Sheet Pan Roasted Veggie & Egg Hash**!

Why This Recipe is Awesome

Because it’s a **one-pan wonder**, baby! Less mess, more chill. This recipe is packed with good-for-you veggies, lean protein, and honestly, it looks way more impressive than the actual effort required. It’s pretty much **idiot-proof**, so even if your culinary skills peak at instant noodles, you got this. Plus, it’s totally customizable. Feeling fancy? Add some cheese! Feeling virtuous? Keep it green!

Ingredients You’ll Need

Gather ’round, future culinary superstar! Here’s what you’ll need to make this magic happen:

• **1 lb small potatoes** (like baby reds or Yukon Golds), scrubbed and diced into 1-inch cubes. Sweet potatoes work too, if you’re feeling adventurous!
• **1 large bell pepper**, any color you fancy, chopped into 1-inch pieces. Think of it as a rainbow on a tray. Edible art, basically.
• **1/2 red onion**, chopped. Adds a lovely pop of color and flavor.
• **1 cup cherry tomatoes**, halved. Because little bursts of juicy goodness are non-negotiable.
• **2 tbsp olive oil**. Your trusty sidekick for all things roasting.
• **1 tsp dried oregano**. Or Italian seasoning, because we love options.
• **1/2 tsp garlic powder**. Because garlic makes everything better.
• **Salt and freshly ground black pepper**, to taste. Don’t be shy, these are your flavor cheerleaders!
• **4-6 large eggs**. The stars of the show! Or the sidekicks that steal the scene, depending on your mood.
• **Fresh parsley or chives**, chopped (for garnish, optional). For that “chef’s kiss” finish, because you’re fancy now.

Step-by-Step Instructions

Time to get cooking! These steps are so easy, you could probably do them in your sleep (but please don’t).

1. Preheat & Prep: First things first, crank that oven up to **400°F (200°C)**. Line a large baking sheet with parchment paper for easy cleanup. Trust me on this one; your future self will thank you.

2. Chop & Toss: In a large bowl, combine your diced potatoes, bell pepper, red onion, and halved cherry tomatoes. Drizzle with olive oil, then sprinkle in the oregano, garlic powder, salt, and pepper. Give everything a good toss until the veggies are evenly coated. We want every single piece to feel loved!

3. Roast Away: Spread the seasoned veggies in a single layer on your prepared baking sheet. Don’t overcrowd the pan; everyone needs their space to get crispy. Roast for **20-25 minutes**, or until the potatoes are tender and the other veggies are slightly caramelized and smelling utterly divine. Give them a little shake halfway through for even cooking.

4. Make Room for Eggs: Carefully remove the pan from the oven. Use the back of a spoon to create 4-6 little “wells” or spaces in the roasted veggies. Crack an egg into each well. Don’t worry if it’s not perfect; rustic is in!

5. Final Bake: Pop the sheet pan back into the oven and bake for another **8-12 minutes**, or until the egg whites are set and the yolks are cooked to your liking. If you’re a runny yolk fan (and who isn’t?), aim for the shorter end of that time frame. Keep an eye on them!

6. Serve & Garnish: Remove from the oven, sprinkle with fresh parsley or chives if you’re feeling fancy, and serve immediately. Voila! You’ve just made brunch magic.

Common Mistakes to Avoid

Even the pros make mistakes, but we’re going to try to dodge these common blunders with a little humor!

• **Overcrowding the Pan:** This is probably the biggest rookie mistake. Think of your veggies like introverts; they need their space to get nice and crispy. Squish ’em and they’ll steam instead of roast, leading to sad, soggy veggies. No one likes soggy!
• **Forgetting to Preheat the Oven:** Patience, young grasshopper. A cold oven is a sad oven, and it won’t give you that glorious roast with those crispy edges. **Always preheat!**
• **Skipping Seasoning:** Salt and pepper aren’t just suggestions, they’re essential. They bring out the natural flavors of your veggies. Don’t be bland, embrace the spices!
• **Overcooking the Eggs:** Unless you *like* rubbery yolks (gasp!), keep an eagle eye on ’em during the last baking stage. A perfectly runny yolk is divine.

Alternatives & Substitutions

This recipe is super flexible, so feel free to mix things up! It’s your brunch, after all.

• **Veggies Galore:** Seriously, use whatever sad-looking veggies are lurking in your fridge. Broccoli florets, asparagus spears, sliced mushrooms, or even kale (added in the last 10 minutes) would be fantastic. Zero food waste, high five!
• **Protein Power-Up:** Want more oomph? Add crumbled cooked sausage or bacon bits (toss them with the veggies before roasting). For a vegetarian boost, throw in a can of drained and rinsed chickpeas with the veggies.
• **Cheese, Please!** Because cheese makes everything better, IMO. Sprinkle some feta, goat cheese, or shredded cheddar over the veggies before adding the eggs. Pure bliss.
• **Spice It Up!** Feeling fiery? Add a pinch of red pepper flakes, a dash of smoked paprika, or a sprinkle of cumin for an extra kick.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Parts of it, sure! You can chop your veggies and mix them with the oil and seasonings a day ahead. Store them in an airtight container in the fridge. But hold off on the eggs until just before baking. Nobody wants a sad, cold egg dish, right?
• What if I don’t have a sheet pan? A large baking dish (like a 9×13-inch casserole dish) works too! Just make sure it’s big enough not to overcrowd. Remember the introvert veggies rule!
• Is it *really* healthy? Girl, yes! Whole veggies, lean protein, healthy fats from the olive oil. It’s practically a health elixir. Just don’t drown it in hot sauce, unless you’re into that kind of extreme sport.
• My oven cooks unevenly, help! Ovens can be sneaky liars! Rotate your pan halfway through the roasting process to ensure even cooking. And maybe invest in an oven thermometer, they’re super handy.
• Can I use a different kind of potato? Absolutely! Russets, red potatoes, sweet potatoes, or even small new potatoes cut in half all work wonderfully. Just adjust the cooking time slightly if your pieces are much larger or smaller.
• What about leftovers? They’re surprisingly good! Reheat gently in the microwave or a pan. If you’re feeling ambitious, you can even crack a fresh egg on top for round two!

Final Thoughts

See? Told you it was easy peasy lemon squeezy! You’ve just whipped up a delicious, healthy brunch that’ll impress your taste buds (and maybe even a guest or two, if you’re feeling generous). This dish proves that healthy eating doesn’t have to be boring or complicated. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, chef!