April 9, 2020
  • 3:53 pm Fun Meal Prep Idea: Yellow-Colored Lunch Box
  • 3:53 pm Gilbert’s on Main serves New York Style Deli in Bellevue – KING 5 Evening
  • 3:53 pm Keto diet Meatballs with tomato sauce ASMR cooking No talking
  • 3:53 pm John’s Texas Tenderloin Roulade
  • 2:53 pm Why You Should Try “Cook Once Eat Twice” Meal Prep | What We Ate Over a Weekend (Healthy Recipes)

– Do you want a delicious breakfast recipe that feeds a crowd and
can easily be meal prepped ahead of time? A healthy breakfast potato and eggs recipe that is made on a single sheet pan, and is perfect for busy school mornings or lazy weekend brunches. Hey there, my name is London
Brazil from EvolvingTable.com, where you’ll learn how
to make nourishing meals for your loved ones. And that healthy recipe
today is this sheet pan breakfast hash and eggs. This past spring and summer, my husband started the
process of recording his very first studio album. Tons of our friends and
family came into town to help dedicate their time and talents. If any of you know me,
you know that my voice is less than ideal to even be a
back up singer on the album, so I volunteered to be
a designated band chef. One of the most requested
recipes from those weekends was the sheet pan breakfast has with eggs. And it made it even better because I was able to gather up some
farm fresh eggs from both my mom’s farm as well as
our buddy Mitton’s backyard. Yes, he actually has like over 10 chickens running around in his backyard
in the heart of Austin. So if you’re ready to get to cooking, come on in and let’s get started. Preheat your oven to 400 degrees. We’ll first start off by preparing two pounds of potatoes. Russet potatoes are
the best type of potato to use in a breakfast hash recipe. They are slightly starchier and
crisp up nicely in the oven. Red potatoes and Yukon Gold
potatoes can also be used, but have a waxier texture. So let’s just go ahead and
get rid of the waxy varieties, and stick with the russet
potatoes for today. It’s competeley optional,
but you can either choose to leave the skin on or remove
the skin from your potatoes. Since I wanna get just a little bit of extra fiber from this recipe, I’ll just be leaving the
skin on the potatoes today. After rinsing and scrubbing the potatoes, cut them into one inch cubes. Add cubed potatoes to a large bowl or a gallon sized Ziploc bag, with one table spoon of olive oil and one and a half tablespoons
of blackened seasoning. You can either make your
own blackened seasoning mix at home, and you can
learn how right up here, or you can just buy the
store bought kind instead. Just know the store bought seasonings tend to vary in their amount
of sodium and spice level, so you may want to adjust the
amount you use accordingly. Toss the potatoes in the oil and seasoning until well coated. For this recipe you’ll
need to use a sheet pan that’s large enough to
fit all of the potatoes, the vegetables, and the eggs. We’ll be using one that’s about this size. This is called a baker’s half sheet pan. It is about 12 inches in
width and 17 inches in length, making it plenty large enough to fit all of this delicious food. Pour potatoes out onto the sheet pan and spread them in a single layer. Next, let’s move on to
preparing the vegetables. We’ll be using two bell
peppers and one onion today. My personal preference is to use a red and green bell pepper with a red onion. But you can just use the
same color of bell pepper or a white onion instead. Cut the bell peppers and
onion into one inch pieces. Add vegetables to the
same bowl or Ziploc bag and toss with two tablespoons of oil and three fourth teaspoon of salt. Pour the vegetables on the
sheet pan with the potatoes and spread out in a single layer. Since the potatoes and
vegetables will take quite a bit longer to cook than the eggs, we’ll first pop them into
our preheated 400 degree oven for 25 to 30 minutes. And while that’s cooking in the oven, let’s go gather up a few eggs. (melodic music) All right, I’ve got eight farm fresh eggs that are ready to be added into that hash as soon as it comes out of the oven. But before we start
cracking we’ll first make eight wells in the center of
the potatoes and vegetables, and drizzle the wells
with one tablespoon of oil to prevent the eggs from sticking. Crack one egg into each well. Now we’re gonna pop
this back into the oven for an additional 10 to 15 minutes. For over easy eggs bake
for 10 to 12 minutes. If you prefer over hard eggs,
bake closer to 15 minutes. Oh my goodness, our
breakfast hash and eggs are ready to eat and aren’t those colors just absolutely beautiful? And I’m just gonna drizzle mine with a little bit of this
Yellowbird Sriracha sauce. You can also use ketchup
if you don’t want yours to be too spicy, and add
a sprinkle of cilantro. And now comes my favorite part, I get to try a bite of this. There we go. Mm. Mm. Mm-mm. Mm-mm-mm. I think we might just be having some breakfast for dinner tonight. – Mm-mm. Mm-mm-mm. That’s good. – If you liked what you saw here today, make sure you check out these other healthy breakfast recipes, and don’t forget to give it
a big old thumbs up below, hit that subscribe button,
so you don’t miss another nourishing meal to serve your loved ones. See you again soon.

Randall Smitham