Kitchen Adventures || Sheet Pan Breakfast Hash & DJ Kay Cali
I hope everyone is well. Anymore, when folks ask me how things are going I feel like the most honest response I can give is “Eh, it’s just another day in 2020!” Something new pops up for us just about every day and I’m definitely still struggling to find balance in meal prepping, but we are healthy, we are fed, and I’m grateful for that.
This week for my spotlight, I want to share an AMAZING woman with you! Kay has been in our lives for many years now through the gym. She is an incredible DJ (check her out HERE)! She has DJ’d several events over the years for us and we are just humbled to have her in our community. Her talent is just one of her awesome qualities. This woman is a force with a heart of gold! If you ever get the chance to talk with her, you’ll see exactly what I mean. Go check out her insta and some of the other cool things she does (Groove Theory, Remedy Brunch, and most recently Feel Good Fridays, etc…) Give her a follow & fill your cup with some of the goodness that is DJ Kay Cali!
Ok, so next to her, this breakfast recipe is going to seem so boring lol! But, I promise you, it’s super tasty and so insanely easy. I went way overboard and this made like 8 meal prep containers worth so if you’re the only one eating it, you may want to half the recipe.
2lb Brussels Sprouts – cut into halves or quarters
2 10 oz bags diced butternut squash (or 1 large squash if you’re cutting it yourself)
1 pint cherry tomatoes
8 oz mushrooms of your choice – sliced
2 bell peppers (any color) – sliced into strips
1 red onion – rough chopped
Minced garlic – I used the “cheater garlic” (pre-minced in a jar) and ended up with about 2 tbsp between both pans
1 lb bacon – cut into 1-2 inch pieces
8-12 eggs – up to you and how much you make!
Oil – I used avocado oil
Salt & pepper to taste
****EVERYTHING BAGEL SEASONING – do not skip this. THIS is the one I found at HEB.
Ok, you ready for how easy this is? Preheat the oven to 425. Line a sheet pan (or two) with foil. Evenly spread all your veggies (with the exception of the garlic) across both pans. Drizzle with oil and mix lightly. Roast for 10-12 minutes.
Remove from the oven, stir gently, and add the bacon and garlic. Roast another 10 minutes (or until bacon is cooked).
Carefully (don’t burn yourself!) hollow out a few spots for your eggs. You’ll crack the eggs directly on top of the veggies. Be careful not to break the yolk, but it’s find if that happens. Sprinkle the bagel seasoning and some salt & pepper over everything. Return to the oven for another 5-7 minutes (or until eggs are done to your liking)
Ta-Da! That’s it! Let it cool and divide it into your containers (or chow down). We topped this (like we do basically everything) with Cholula and Avocado. SO. GOOD. Enjoy guys!