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
Calories: 363kcal | Carbohydrates: 34g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 596mg | Potassium: 782mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1224IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 4mg