Sheet Pan Summer Brunch
Slow summer mornings are a dream come true. No where to rush to, no quarreling with kids about what to wear to school, no breakfast to-go. Summer mornings are a time to just be. And that’s why we love our summer sheet pan breakfasts. A few things from our garden and local butcher thrown on a sheet pan, set to bake, while we sip our coffee on the patio or push the kids on the swing. Time to slow down and savor this easy sheet pan meal, buffet style.
Note: Amount of ingredients needed depends on the size of your sheet pan.
What you need:
Sheet pan
Garden vegetable like tomatoes, asparagus, beets, peppers
Herbs from your garden like parsley, basil or cilantro
Eggs
Cooked smoked sausage, or another cooked meat of your choice
Cooked diced potatoes or chickpeas
Directions:
Scatter your cooked sausage, tomatoes, veggies, chickpeas on your sheet pan. Drizzle with olive oil and salt. Bake at 400 for 10- 15 minutes. Remove from oven and crack eggs into the sheet pan, sliding around the sausage and veggies to create little holes for the eggs. Drizzle eggs with olive oil and salt. Bake for another 10 minutes or so until your eggs are done to your liking. Serve over bread or as is. We like to top this with chili oil or chimichurri.
