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Breakfast recipe · from the recipe book

Sheet-Pan Cheddar Potato Nests with Spinach

Crisp-edged roasted potato wedges and sweet peppers topped with garlicky spinach, baked eggs and bubbly sharp cheddar, with a smoky paprika kick.

Sheet-Pan Cheddar Potato Nests with Spinach

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch wedges
  • 1 medium120 gRed bell peppercut into strips
  • 1 medium120 gGreen bell peppercut into strips
  • 1 medium110 gYellow onionsliced
  • 2 tbsp27 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 cloves6 gGarlicminced
  • 5 cups loosely packed150 gBaby spinach
  • 8 large400 gEggs
  • 1 cup shredded113 gCheddar cheeseshredded
  • 2 medium30 gGreen onionssliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. On the sheet pan, toss the red potatoes, red bell pepper, green bell pepper and yellow onion with two-thirds of the olive oil, the paprika, the garlic powder, half of the salt and the black pepper. Spread in one layer.
  3. Roast for 25 minutes, flipping once halfway, until the potatoes are golden and tender.
  4. While the vegetables roast, warm the remaining one-third of the olive oil in a skillet over medium heat. Add the minced garlic and cook 30 seconds, then add the baby spinach and the remaining half of the salt and cook until just wilted, about 2 minutes.
  5. Take the pan out and lower the oven to 400°F (200°C). Scatter the spinach over the roasted vegetables and sprinkle on half of the cheddar.
  6. Make 8 wells in the vegetables and crack the eggs, one at a time, into each well.
  7. Sprinkle the remaining half of the cheddar around the eggs and bake 10 to 14 minutes, until the whites are set and the eggs reach 160°F (71°C).
  8. Scatter the green onions over the top, rest 3 minutes, and serve two eggs with vegetables per person.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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