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Breakfast recipe · from the recipe book

Sheet-Pan Potato Egg Nests with Spinach

Crisp-edged roasted red potatoes and sweet peppers seasoned with smoked paprika and garlic, topped with wilted spinach, eggs baked until just set and a sprinkle of mozzarella.

Sheet-Pan Potato Egg Nests with Spinach

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell peppercut into 3/4-inch pieces
  • 1 medium120 gGreen bell peppercut into 3/4-inch pieces
  • 1 medium110 gYellow onioncut into thin wedges
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 3 cloves9 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 5 cups loosely packed150 gBaby spinach
  • 8 large400 gEggs
  • 2 oz60 gPart-skim mozzarellashredded
  • 2 tbsp chopped8 gFresh parsleychopped

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 potato, red bell pepper, green bell pepper and onion with two-thirds of the olive oil, the smoked paprika, three-quarters of the salt and the black pepper. Spread in a single layer.
  3. Roast for 25 minutes, stirring once halfway, until the potatoes are browned at the edges and tender.
  4. Meanwhile, toss the spinach with the garlic and the remaining one-third of the olive oil in a bowl.
  5. Take the pan out, scatter the spinach mixture over the vegetables and stir gently; it will wilt from the heat. Make 8 wells in the vegetables with a spoon.
  6. Crack one egg into each well, then sprinkle the eggs with the remaining one-quarter of the salt and scatter the mozzarella over the vegetables.
  7. Bake for 10 to 14 minutes, until the whites are fully set and the yolks are cooked to your liking; for fully cooked eggs, bake until the yolks are firm and reach 160°F (71°C).
  8. Rest 2 minutes, sprinkle with the parsley and serve 2 eggs with vegetables per plate.

Contains: Milk, Egg.

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

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