Sheet-Pan Bean, Toast and Tomato Breakfast
Published Dec 23, 2023
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This Sheet Pan Beans Toast and Tomato recipe makes a good hearty breakfast!
Sheet-Pan Bean, Toast and Tomato Breakfast
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
Calories: 363kcalCarbohydrates: 34gProtein: 16gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 164mgSodium: 596mgPotassium: 782mgFiber: 8gSugar: 6gVitamin A: 1224IUVitamin C: 20mgCalcium: 103mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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