Load up on tasty veggies with a sheet pan southwestern breakfast! This easy one pan breakfast bake uses a combination of homemade taco seasoning, fresh lime, and culantro to spice up your breakfast or brunch. The recipe is SCD, gluten free, grain free, soy free, and low lactose.
Breakfast is one of those meals that can sometimes get monotonous, especially if you're trying to cut down on, or cut out, baked goods first thing in the morning.
This southwestern breakfast has everything...flavorful veggies, gooey cheese, protein packed eggs, and fresh lime flavor! It's all cooked on one pan which makes for an easy clean-up and it's just as yummy for dinner as it is for breakfast.
Avocado Oil - Since avocado oil has a high smoke point, I prefer using it in this recipe but olive oil can also be used.
Taco Seasoning - My homemade mild taco seasoning is perfect to use in this recipe and is made with spices you probably already have in your pantry.
Culantro - This is a Mexican herb that tastes almost exactly like cilantro. I like to use it since it grows in my garden but it may be difficult to find in grocery stores, especially up north. Feel free to use cilantro instead.
Monterey Jack Cheese - This cheese has a hint of spice to it which I think pairs well with the other flavors in the dish, however, cheddar cheese or colby jack cheese are also good options.
Can I use different vegetables?
Of course! All of the veggies in this recipe are allowed on the SCD diet, but if any don't agree with you then simply omit them or replace with vegetables that your stomach can handle.
How to make this sheet pan breakfast
Peel and cube the butternut squash and rutabaga, making sure they're about the same size. This will ensure they bake as evenly as possible. Chop the red onion, green bell pepper, and red bell pepper (photo 1).
Place all of the veggies on a large sheet pan and toss with the avocado oil (photo 2). Bake in the center rack of the oven until tender. This should take anywhere from 20 to 30 minutes depending on the size you've cut the veggies. Make sure to stir them about halfway through baking (photo 3).
Remove the pan from the oven and stir in the taco seasoning, lime zest, and culantro (4, 5, 6, & 7). Move the vegetables to make 6 "wells" or holes, then crack an egg into each hole (photo 8).
Sprinkle the cheese onto the vegetables and bake until the whites of the eggs have just set (photo 8 & 9). Unfortunately everyone's oven is a bit different so the timing for removing the eggs will also be a bit different.
For eggs that have a runny yolk and firm whites, start checking for doneness around the 4 minute mark. The longer the eggs stay in the oven the firmer the yolks will be.
Once the eggs are cooked to your liking, just scoop, serve, and enjoy!
More healthy egg breakfast ideas!
- Spinach Mushroom Frittata
- Make Ahead Breakfast Egg Casserole
- Crustless Zucchini Quiche
- Roasted Vegetables with Eggs
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Recipe inspired by Paula Deen's Southwestern Veggie Breakfast Hash.
Sheet Pan Southwestern Breakfast
- 1 pound butternut squash, peeled and chopped into 1 inch cubes
- 1 pound rutabaga, peeled and chopped into 1 inch cubes
- 1 small red onion, chopped into 1 inch pieces
- 1 small red bell pepper, chopped into 1 inch pieces
- 1 small green bell pepper, chopped into 1 inch pieces
- 1 Tablespoon avocado oil
- 3 Tablespoons taco seasoning
- 2 Tablespoons chopped culantro or cilantro
- 1 teaspoon lime zest (1 small lime)
- 1 Tablespoon lime juice
- 6 large eggs
- 8 ounces monterey jack cheese, shredded
- avocado and chopped tomatoes for garnish (optional)
- Preheat the oven to 400F. Place the squash, rutabaga, red onion, green bell pepper, and red bell pepper on a large sheet pan and drizzle with the oil. Use your hands to coat the veggies in the oil and spread into a single layer.
- Place the sheet pan on the middle rack of oven and bake for 20 to 30 minutes until softened. Stir the mixture halfway through baking.
- Remove the pan from the oven and add the taco seasoning, lime zest, lime juice, and culantro. Stir until well combined.
- Move the vegetables on the sheet pan to make 6 small "well" or holes. Crack 1 egg into each well then sprinkle the cheese over the vegetables.
- Place back on the middle rack of the oven and bake for 4 to 8 minutes, just until the egg whites have set. The eggs are very easy to overcook so keep an eye on them!
- Remove from the oven and serve immediately. If desired, garnish with avocado slices and chopped tomatoes.
- Leftover vegetables can be stored in an airtight container in the refrigerator for 3 to 5 days.