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–+ servings
Sheet Pan Breakfast Bake

Savory Sheet Pan Breakfast Bake for Busy Mornings

This Sheet Pan Breakfast Bake is a gluten-free, easy-to-make breakfast perfect for busy mornings, with eggs, asparagus, tomatoes, and bacon all in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 6-8 pieces Eggs Provide essential protein for the dish.
  • 1 bunch Asparagus Trim woody ends before cooking.
  • 1 cup Campari Tomatoes Substitute with halved cherry tomatoes if desired.
  • 1 cup Baby Bella Mushrooms Remove the stems for a meaty texture.
  • 6 slices Bacon Halve the slices for even cooking.
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil is a suitable substitute.
  • 1 teaspoon Garlic Powder Or fresh garlic for a more intense taste.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For Garnish
  • 1 tablespoon Fresh Chives For garnish.
  • 1 medium Avocado Optional, provides creaminess.

Equipment

  • baking pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and coat a baking pan with nonstick spray.
  2. In the prepared pan, toss the baby Bella mushrooms with olive oil, garlic powder, salt, and pepper. Arrange seasoned mushrooms and surround them with halved bacon.
  3. Bake for about 10 minutes until bacon is golden and crisp.
  4. Add asparagus and halved Campari tomatoes to the pan, stirring into the juices. Create wells for the eggs.
  5. Crack eggs into the wells without breaking the yolks.
  6. Bake for an additional 13-15 minutes until eggs are set.
  7. Garnish with fresh chives and optional avocado slices. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 22gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Let the bake cool slightly before garnishing. Store leftovers in an airtight container for up to 3 days.

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