Easy Sheet Pan Breakfast

Breakfast can seem challenging if you’re trying to avoid eggs, and sugar. Enter the sheet pan breakfast. Here is a lovely, super easy, super flexible way of getting breakfast on the table even on a busy week day morning. As the bacon cooks, fat drips down on the veggies flavoring them with smokey goodness.

For my breakfast I chose sweet potatoes, Brussels sprouts, and bacon, but any favorite vegetable combination can work. Perhaps asparagus and leeks is your jam, or broccoli and radishes, or bell peppers and tomatoes, or mushrooms and acorn squash… you get the idea! The only thing to keep in mind is that you want your vegetables to be about the same size so they will cook in the same amount of time. If you do end up cooking with a vegetable that needs a little less time than the other (mushrooms), simply add it to the pan mid way through cooking. Easy peasy.

As for the bacon, if pork isn’t your thing then try using turkey bacon instead. It won’t be as drippy so you will want to add a drizzle of oil to your veggies to keep them from sticking. Perhaps you want to make a dinner version of this, then try bone in, skin on chicken thighs in place of the bacon. The skin will get nice and crispy while the chicken cooks and the veg will have an amazing flavor from the chicken fat.

Once the bacon was nice and crispy I removed it from the oven. I wanted a little bit more color on my vegetables so I threw them back in under the broiler for another 5 minutes.

Then I built the perfect plate! Roasted vegetables, bacon, kimichi (for a healthy dose of probiotics,) and avocado for even more healthy fat.

This dish can also be prepared on the weekend so that you have leftovers to grab and go during the week. Is that true? Does anyone EVER have left over bacon????