It's not even a competition. Brunch is the best meal hands down! The best brunch though? That's harder.
These breakfast bowls combine the flavors of breakfast potatoes with classic Eggs Benedict but making them is easier than you might think, especially if you choose to cook the eggs right on the sheet pan.
- Bacon- We used thin cut bacon but feel free to try another meat such as your favorite breakfast sausage.
- Potatoes- You could substitute all or part with sweet potatoes.
- Carrots- Another vegetable such as asparagus or Brussels sprouts in addition or instead would be tasty!
- Red Onion- White or yellow onion would work instead or leave it out completely.
- Hollandaise Sauce- Don't be intimidated, this sauce recipe is easier than it looks!
- Eggs- To keep these bowls along the line of classic Eggs Benedict, we used poached eggs. However, you could also serve these with eggs anyway you want. Scrambled, sunny side up or to save on dishes, cook them right on the roasted vegetables!
- Cheese- Totally optional, but we topped the roasted vegetables with shredded mozzarella immediately after placing the hot mixture in the bowls so that the cheese would melt.
- Roast vegetables and bacon.
- Prepare Hollandaise Sauce.
- Prepare Eggs.
- If you would like to keep it "traditional", this is a great tutorial for poaching eggs!
- For the easiest method (and least dishes!), you can cook the eggs right on top of the sheet pan (like in this Sweet Potato and Russet Hash) . Once the vegetables are near the end of their cooking time (after about 25 minutes, when the potatoes are tender and starting to crisp), remove the sheet pan from the oven. Crack your desired amount of eggs right on top and return the pan to the oven. Cook for 5-10 minutes until eggs are at your desired level of doneness. I find 8 minutes to be the right amount of time for us.
- Assemble bowls. Divide the sheet pan hash between two bowls, top with eggs, cheese (if using) and finally, Hollandaise sauce.
This meal is best enjoyed fresh. If you anticipate leftovers, only assemble the amount you plan to eat.
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350 F for 10 minutes. Store leftover Hollandaise Sauce in a separate container and re-use according to recipe directions. Make fresh eggs at the time that you plan to eat the leftovers.
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If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Gluten Free
- Nut Free
- Vegetarian - If you omit the bacon.
And if you liked this Recipe...
...you might also like these other brunch recipes!
- 4 slices bacon sliced in 1 inch chunks
- 1 lb potatoes cut into ¾ inch dice (about 2 cups)
- 2 carrots cut into ½ inch dice (about 1 cup)
- ¼ red onion cut into 1 inch dice (about ½ cup)
- 4 eggs
- 1 batch Hollandaise Sauce
- ½ cup shredded cheese (optional)
- ¼ cup green onions sliced (optional)
- 1 fresh tomato diced (optional)
- Preheat the oven to 450 °F. Mix together potatoes, carrots, onions and bacon and spread on a sheet pan.
- Bake mixture for 25-30 minutes, stirring halfway through, until tender and crisp.
- Meanwhile, prepare Hollandaise sauce and poach eggs (or see above post for other cooking options).
- Divide potato mixture between 2 bowls, top with cheese if using, followed by prepared eggs. Generously drizzle Hollandaise sauce on top and enjoy!
More Breakfasts and Brunches!