This week’s recipe is a contribution from the creative Jean Choi.
I’ve only recently learned about sheet pan meals. I saw them floating around Pinterest, and was instantly hooked on this genius idea. While I love to cook, I absolutely despise washing the dishes, so I was completely on board with cooking everything in one pan and was determined to give it a try.
One of the first sheet pan meals I made was a version of this Paleo Sheet Pan Breakfast Bake. It came together effortlessly, tasted amazing, and the presentation was just gorgeous. Since then, I’ve tested out various ingredients and cook time, and this final recipe contains my favorite combination of flavors and textures that I keep going back to, especially on lazy weekends!
About the ingredients in the Paleo Breakfast Bake
Sweet Potatoes – I love how shredded sweet potatoes make a delicious hash brown base for this meal. I don’t bother to peel them, since I buy them organic most of the time and the skin is packed with nutrients. If you aren’t a sweet potato fan like me, you can substitute with regular potatoes.
Brussels Sprouts – One of my favorite Fall vegetables, brussels sprouts give a crunchy and smoky flavor to the recipe that complements so well with eggs and bacon.
Bacon – I highly recommend nitrate-free, pasture-raised bacon. Thick-cut works best in this recipe so it can hold up to the high heat baking time.
Eggs – If you don’t tolerate eggs well, feel free to take them out and/or add extra bacon. You’ll still have a delicious meal without them.
- 1 lb sweet potatoes, shredded
- 1 lb brussels sprouts, ends trimmed and thinly sliced
- 2 tbsp coconut oil
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 6 slices of thick-cut bacon
- 6 large eggs
- Optional: Chopped basil, cilantro, avocado slices, and/or crushed red pepper, for garnish
- Preheat oven to 400 degrees F.
- Grease a 18"x13" baking sheet or line it with parchment paper.
- Place shredded sweet potatoes and brussels sprouts in a single layer on the baking sheet. Toss with coconut oil, garlic powder, sea salt, and ground black pepper.
- Place bacon slices over the vegetable mixture, spreading them out evenly.
- Bake for 20-25 minutes until the vegetables are cooked through and the bacon is crispy.
- Remove from the oven and create 6 wells. Gently crack the eggs in the wells, being careful not to crack the yolk. Season the eggs with more salt and pepper, to taste.
- Bake in the oven for an additional 10-15 minutes until the egg whites are set.
- Enjoy immediately. If desired, garnish with optional toppings before serving.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.