Sheet-Pan Bean, Toast and Tomato Breakfast
This Sheet Pan Beans Toast and Tomato recipe makes a good hearty breakfast!
Sheet-Pan Bean, Toast and Tomato Breakfast
Servings: 4
Calories: 363kcal
Ingredients
- 1, 15.5- ounce can Navy beans
- 4 slices day-old , crusty gluten-free bread, roughly chopped
- 1 pint grape tomatoes , halved if large
- 5-6 shallots , halved or quartered if large
- 4 tablespoons extra virgin olive oil , divided
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
Instructions
- Preheat oven to 400°F. Rinse and drain the beans. Spread on a clean kitchen towel and let dry thoroughly.
- In a large mixing bowl, combine the bread, tomatoes, and shallots. Coat generously with olive oil and sprinkle with salt and pepper to taste. Spread on a sheet pan or baking pan and bake for 13-15 minutes, shaking the pan once halfway through.
- Remove pan from oven. Scatter the beans on top of the mixture and make four spaces. Drizzle with olive oil and crack 4 eggs into the spaces. Bake 5-7 minutes more or until whites are set and yolks are just thickened.
- Serve warm.
Notes
If you want to add a sixth ingredient, add za’atar spice mix to the mixture for a burst of Middle Eastern flavor.
Nutrition
Nutrition Facts
Sheet-Pan Bean, Toast and Tomato Breakfast
Amount Per Serving
Calories 363
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 164mg55%
Sodium 596mg25%
Potassium 782mg22%
Carbohydrates 34g11%
Fiber 8g32%
Sugar 6g7%
Protein 16g32%
Vitamin A 1224IU24%
Vitamin C 20mg24%
Calcium 103mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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