SHEET PAN PESTO SALMON AND POTATOES

This easy Sheet Pan Pesto Salmon and Potatoes uses minimal ingredients, but has tons of flavor! A healthy and balanced dinner that can be on the table in 30 minutes!

Sheet Pan Pesto Salmon and Potatoes side by side on a sheet pan.Happy New Year! It doesn’t seem possible that we’re already at the start of a new year, but boy does it feel good. After indulging in way too many sweets and slacking off on cooking the last couple weeks, I’m happy to be back to my normal routine. This of course involves cooking dinner on a regular basis and making it as easy as possible for both you and me.

This Sheet Pan Pesto Salmon and Potatoes is a great recipe to get you back into the cooking routine. It doesn’t use many ingredients, you’ll only dirty a couple dishes making it and it doesn’t involve much effort on your end.

roasted salmon and baby potatoes covered with pesto on a sheet pan.

WHAT DO I NEED TO MAKE THE PESTO SALMON AND POTATOES?

  • 12-16 ounces wild caught salmon fillets
  • 1 pound baby potatoes or fingerling potatoes
  • Basil pesto, this brand is my go-to if I don’t have homemade
  • Lemon
  • Olive oil

Sheet pan dinners are a great way to cook dinner if you hate dirtying a lot of dishes. If you line your sheet pan with foil or parchment paper, that’s one less thing to wash. Sometimes you can get away with putting everything for your meal on the sheet pan all at once, but I’ve found that often times that leaves you with overcooked vegetables or meat. Below are my tips for ensuring your sheet pan dinner is perfectly cooked.

Sheet Pan Pesto Salmon and Potatoes on rimmed sheet pan.

TIP FOR COOKING SHEET PAN MEALS

  • Cut all of your vegetables as close to the same size as possible
  • If you are using multiple kinds of vegetables make sure they have similar cooking times.
  • Use a commercial grade rimmed half sheet pan. These are sturdier and will ensure even browning and that it doesn’t warp in the oven.
  • If you do plan to cook your protein and vegetables all at the same time, make sure that they have similar cooking times. For example, this Sheet Pan Honey Mustard Salmon and Green Beans was all cooked together.
  • If you vegetables have a longer or shorter cooking time then the protein then you’ll want to give whichever takes longer a head start in the oven.
  • Be sure everything has enough space on the pan. You want to roast and brown what you’re cooking, not steam it. If it’s too crowded, it’s best to use two sheet pans.

Salmon fillets topped with basil pesto on a sheet pan.If you’ve never had pesto with salmon it’s a delicious combination. Yes, there’s Parmesan cheese in most pesto and I’m usually not in favor of pairing cheese and fish. However, I’ll make an exception for this. It was just the right amount of basil, garlic goodness to go with the flavor of the salmon.

As for the potatoes, if you’ve made my Parmesan Pesto Roasted Potatoes you already know how much I love that combination. After the potatoes have finished roasting in the oven, remove them and immediately squeeze fresh lemon juice over everything. It adds just the right amount of fresh acidic flavor to balance the richness of the pesto and salmon.

Roasted potatoes covered in pesto on rimmed sheet pan.This healthy, one pan dinner is both easy to make and a perfect balance of protein and carbs. It will leave you feeling satisfied and not hungry an hour later.

Sheet Pan Pesto Salmon and Potatoes Pinterest Collage.

MORE SHEET PAN MEALS

Sheet Pan Parmesan Crusted Chicken and Broccoli. One of the chicken tenders being lifted up with a black serving spoon.Sheet Pan Parmesan Crusted Chicken and Broccoli

 

Sheet Pan Pesto Salmon and Potatoes

SHEET PAN PESTO SALMON AND POTATOES

yield: 4 SERVINGS
prep time: 5 MINUTES
cook time: 25 MINUTES
total time: 30 MINUTES

INGREDIENTS

  • 12-16 ounces wild caught salmon fillets
  • 1 pound potatoes
  • 3 tablespoons pesto
  • Olive oil, kosher salt and fresh ground black pepper to taste
  • Juice of 1/2 of a lemon, plus extra wedges for serving

INSTRUCTIONS

    1. Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
    2. Cut any of the larger baby potatoes in half then dump them onto the sheet pan. Drizzle with olive oil, a tablespoon of pesto and season with salt and pepper. Toss the potatoes with your hands until coated and spread into an even layer. Bake for 15 minutes then remove from the oven.
    3. Move the potatoes to one side of the sheet pan and place the salmon fillets on the other side. Season with salt and pepper and spread a heaping teaspoon of pesto on the top of each fillet. Bake another 8-12 minutes depending on the thickness of your salmon fillets. The internal temperature should be 140° F. when removed from the oven.
    4. Remove the salmon and potatoes from the oven and squeeze lemon juice over everything. Let the salmon rest for 5 minutes before serving.

NOTES

  • If you are using wild caught salmon be aware that it cooks faster than farm raised.
  • Nutritional info based on 12 ounces of salmon

SHEET PAN STEAK FAJITAS

 

These Sheet Pan Steak Fajitas have tons of Southwest flavor and are great for busy nights! Perfectly cooked meat and vegetables and on the table in 30 minutes. 

Steak Fajitas on a rimmed sheet pan with tortillas, avocado slices, lime wedges and cilantroFajitas recipes are no stranger to my blog and now I’m adding one more, Sheet Pan Steak Fajitas! I’ve really been enjoying using my sheet pan to make entire meals on lately. Last week I shared the recipe for Sheet Pan Pesto Salmon and Potatoes. It’s perfect for when you’re short on time and craving something a little more Italian in flavor. Today it’s all about Mexican/Southwest flavors!

Fajitas are one of my top five favorite meals to both make and eat. They never take more than 30 minutes to make, whether you’re doing it on the stovetop in a skillet or on a sheet pan in the oven. I’ve made them so many times that I don’t even measure ingredients anymore. The fajita spice blend that I make comes second nature to me now.

Steak Fajitas on a rimmed sheet pan with tortillas, avocado slices, lime wedges and cilantro

WHAT DO I NEED TO MAKE STEAK FAJITAS?

  • Flank or skirt steak
  • Red and yellow bell pepper
  • Yellow or red onion
  • Chili powder, cumin, oregano, granulated garlic, onion powder and smoked paprika
  • Lime
  • Cilantro (optional if you don’t like it)
  • Tortillas, salsa, avocado, cheese, etc. for serving

Steak Fajita meat, red and yellow peppers, and onions on a rimmed sheet pan with tortillas, avocado slices, lime wedges and cilantroThese steak fajitas are a two step process in the oven. Since the steak will be sliced thin, it literally only takes 3-5 minutes to cook in the oven. However, the onions and peppers take closer to 12-15 minutes total to cook. You definitely don’t want to cook the steak that long or it will taste like a chewy piece of leather.

WHAT CUT OF BEEF IS BEST FOR FAJITAS?

You have lots of options when it comes to cuts of beef. For fajitas, my preference is to use either skirt, flank or hanger steak. Of these three cuts the flank is most expensive and gets extremely chewy if it’s overcooked. If rare meat isn’t your thing, I would suggest not using flank steak. Skirt steak is typically what I buy for fajitas, mostly because of the cost difference.

HOW TO CUT STEAK FOR FAJITAS

When you’re cutting the steak for these fajitas it’s important to use a sharp knife and cut it against the grain. If you’re unsure how to do this, read this article about cutting against the grain.

Steak Fajitas on a rimmed sheet pan with tortillas, avocado slices, lime wedges and cilantroUnlike some steak fajita recipes, these use a dry rub rather than a marinade. The rub is divided between the peppers and onions and the steak. The spices used in this rub are bold and do a great job flavoring the meat and vegetables in a short amount of time.

To make the fajitas you’ll be setting your oven to broil. This method ensures that the vegetables and meat not only cook quickly, but get those crisp, charred edges. The peppers and onions get spread out on a rimmed sheet pan and go under the broiler to cook for 8-10 minutes. You’ll then push them over to one side of the pan and spread the slices of steak out on the other. The more space you can leave between the pieces of steak, the more crispy edges you’ll get.

Steak Fajitas on a rimmed sheet pan with tortillas, avocado slices, lime wedges and cilantroThe steak cooks for 3-5 minutes depending on how thick the slices are and how well done you like it. When they come out of the oven squeeze fresh lime juice over everything. I like to serve my fajitas with tortillas, plenty of cilantro, avocado slices, salsa and extra lime wedges. It’s an easy dinner both you and your family will love!

Sheet Pan Steak Fajitas Pinterest Collage.

MORE FAJITA RECIPES

 

Sheet Pan Steak Fajitas

SHEET PAN STEAK FAJITAS

yield: 4-6 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES

INGREDIENTS

  • 1 1/2 pounds flank or skirt steak, sliced thin (against the grain)
  • 4 teaspoons olive oil, divided
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 yellow or red onion, sliced thin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons oregano, rubbed between the palms of your hands
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 lime
  • Flour or corn tortillas, cilantro, avocado, lime wedges and any other toppings you like for serving.

INSTRUCTIONS

  1. Preheat oven to broil and move the rack to the upper 1/3 of the oven. Drizzle the rimmed sheet pan with a little olive oil or line it with foil and drizzle with olive oil. In a small bowl combine all of the spices.
  2. Add the sliced peppers and onions to the pan and drizzle with 2 teaspoons of olive oil, half of the spice mix, salt and pepper. Toss together until coated, then spread them into a single even layer. Broil for 8-10 minutes or until almost tender.
  3. Remove the pan from the oven and push the peppers and onions off to one side. Add the sliced steak to the pan and sprinkle on the remaining spice mix, 2 teaspoons of olive oil, salt and pepper. Toss until coated. Spread into a single layer and broil for 3-5 minutes or until the steak is cooked to your preference.
  4. Remove from the oven and squeeze lime juice over everything. Serve with tortillas, avocado slices, cilantro or your favorite toppings.

SPINACH ARTICHOKE DIP PHYLLO CUPS

These bite sized Spinach Artichoke Dip Phyllo Cups are perfect for game day or your next party! Super easy to make and made with lighter ingredients too!

Spinach Artichoke Dip Phyllo Cups on sheet pan.We’re a couple weeks into football season so I figured it was about time for a new quick and easy game day appetizer. These Spinach Artichoke Dip Phyllo Cups are not only easy to make, but they taste amazing and they’re lighter on the fat and calories thanks to a couple ingredients. Obviously this means if you’re like me you’ll be eating more of them.

Spinach and artichoke dip is a favorite of mine, but it’s notorious for being an ultra fatty, high calorie appetizer. Not that there’s anything wrong with indulging once in a while, but I want to provide you with a healthier alternative for the times you don’t feel like going all out. For those times you do want to go all out, this has a ton of good reviews.

Spinach Artichoke Dip Phyllo Cup on a rimmed sheet pan.

HOW TO MAKE SPINACH ARTICHOKE DIP HEALTHIER

  1. Substitute full fat cream cheese for low fat cream cheese. This is a simple swap that is undetectable unless you’re some kind of cream cheese connoisseur.
  2. Substitute full fat sour cream for low fat or non-fat plain Greek yogurt. You’ll still get the tang that you would with sour cream, but without as many calories and fat. Greek yogurt also contains probiotics and has more protein.
  3. Skip the mayo. It’s not a necessary ingredient and can be substituted with more Greek yogurt.

As you can see the swaps to make a healthier spinach artichoke dip are simple. Nothing drastic and no over-the-top ingredients that are hard to find or you’ll never use again. Along with the dairy in the dip there’s also canned chopped artichoke hearts and defrosted frozen spinach. Be sure once your spinach has defrosted that you squeeze out all the excess water with a clean dish towel. If you don’t the dip will be watery.

Spinach Artichoke Dip in mini phyllo shells topped with parmesan cheese.

CAN I USE A CHEESE OTHER THAN MOZZARELLA?

This recipe calls for mozzarella cheese to be mixed into the dip which is standard for most spinach artichoke dips. If you don’t have any or want to use something else I would recommend fontina or a sharp white cheddar cheese. The flavor will change slightly, but it will still be delicious. Also note that the nutritional info. will vary depending the type of cheese you use.

Once the dip is made the only thing left to do is spoon it into prepared mini phyllo shells. Generally they come in a package of twelve and can be found in the freezer section by the puff pastry. They don’t need to be defrosted before filling them and can go straight into the oven.

Hand holding a Spinach Artichoke Dip filled mini Phyllo shell.

WHAT’S AN ALTERNATIVE TO PHYLLO SHELLS?

If your grocery store doesn’t carry phyllo shells I would suggest using wonton wrappers like I did for these. They’ll be larger so you’ll probably want to double the amount of filling you make.

overhead photo of 12 Spinach Artichoke Dip Phyllo Cups.These spinach artichoke dip phyllo cups will need 10 minutes to bake and then remove them from the oven, top with the parmesan cheese and put them back in the oven for another 2-3 minutes. They’re the perfect one bite, hot and cheesy appetizer to serve during this weekend’s football games!

Spinach Artichoke Dip Phyllo Cups Pinterest collage.

MORE PHYLLO CUP APPETIZERS

 

Spinach Artichoke Dip Phyllo Cups

SPINACH ARTICHOKE DIP PHYLLO CUPS

yield: 24 PHYLLO CUPS
prep time: 15 MINUTES
cook time: 12 MINUTES
total time: 27 MINUTES

INGREDIENTS

  • 2 ounces low fat cream cheese
  • 1/3 cup plain non-fat Greek yogurt
  • 1/2 cup quartered artichoke hearts, drained and chopped
  • 1/2 cup frozen spinach, after it’s been defrosted and excess liquid squeezed out.
  • 1/3 cup grated part skim mozzarella cheese
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 24 mini phyllo shells
  • 2 tablespoons shredded parmesan cheese

INSTRUCTIONS

  1. Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
  2. In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
  3. Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.

GRILLED PEACH AND BURRATA CROSTINI

Grilled Peach and Burrata Crostini is an easy to make appetizer for all those fresh summer peaches! Grilled baguette slices topped with creamy burrata, grilled peach slices and a drizzle of pesto and balsamic glaze. It’s the perfect sweet and savory summer bite! 

Grilled Peach and Burrata Crostini on round serving plate drizzled with pesto and balsamic glazePeach season is in full swing and if you’ve been following my blog for a while then you know it’s my favorite season! I haven’t found any Colorado peaches at the farmers’ markets or stores yet, but they usually don’t show up until later in July. With the long cold spring we had this year, I’m hoping that won’t delay them.

The number of peach recipes you’ll find on my blog is extensive and maybe a little out of control. Although if you love them as much as me then you will appreciate the amount and variety.

Grilled Peach and Burrata Crostini with oozing burrata in the center of the serving plate.Some of my favorite peach recipes include this Chicken Peach Ricotta Pizza with Arugula and Balsamic Glaze for a tasty weekend dinner. Cinnamon Honey Peach Overnight Oats for a quick summer breakfast or snack. A Peach Basil Frosé to sip on while you’re eating the pizza mentioned above. Then for dessert, Grilled Peaches with Cinnamon Honey Ricotta. An entire day filled with peaches, it doesn’t get much better than this!

One thing I discovered was missing in my slew of peach recipes was an appetizer. Well, thanks to these Grilled Peach and Burrata Crostini, that’s not a problem anymore. If I’m being honest, I ate so many of these that it turned into my entire dinner.

Closeup photo of oozing burrata, peach slices and baguette slices drizzled in pesto and balsamic glaze.

WHAT IS BURRATA?

I was actually surprised to find out that a lot of people I know have no idea what burrata is and have never had the pleasure of eating it. Burrata is an Italian cow’s milk cheese that’s made of mozzarella and cream. The exterior is a solid shell of fresh mozzarella that encapsulates a filling made of cream and shreds of stretched mozzarella curd.

Burrata is best served at room temperature for the best flavor and texture. You want that creamy filling to come oozing out when you slice into it. Along with using it as a spread on this crostini, it is also a wonderful topping on pizza. I’m obsessed with this Pesto Zucchini and Peach Pizza with Burrata for summer!

Overhead photo of round platter with grilled peach slices, baguette slices and burrata in the center, cut open. Drizzled with pesto and balsamic glaze.Along with the burrata, the second most important component of this crostini recipe are the peaches! Grilling peaches might sound intimidating, but it’s so easy.

HOW TO GRILL PEACHES

  1. Cut the ripe peaches in half and remove the pit. Leave the skin on.
  2. Preheat your grill to high and brush the flesh side of the peaches with olive oil.
  3. Place the peaches cut side down on the grill and grill for 2-4 minutes or until gold brown with nice grill marks.

That’s all there is to it. While the peaches grill you will also want to grill the slices of baguette. The process is basically the same. Brush both sides with olive oil, season with salt and pepper if you’d like and grill each side until golden brown, about 1-2 minutes per side.

Assembled Grilled Peach and Burrata Crostini. Baguette slice topped with burrata, a peach slice and drizzled with pesto and balsamic glaze.To serve the Grilled Peach and Burrata Crostini you can serve it on a platter like I’ve shown in the photos and let everyone build their own. If you prefer to assemble them yourself, spread a thin layer of burrata on the grilled baguette. Top it with a peach slice and drizzle with pesto and balsamic glaze.

This quick and easy summer appetizer will be a hit at your next party or barbecue. If you’re like me, it’s also an excellent light, summer dinner to enjoy al fresco with a glass of white wine or rose!

Grilled Peach and Burrata Crostini Pinterest Collage

MORE SUMMER APPETIZERS

 

Grilled Peach and Burrata Crostini

GRILLED PEACH AND BURRATA CROSTINI

prep time: 10 MINUTES
cook time: 5 MINUTES
total time: 15 MINUTES

INGREDIENTS

  • 1/2 of a baguette (or a whole demi baguette), cut into approximately 14 slices
  • 2 peaches, halved and pitted
  • 8 ounces burrata cheese
  • 1/3 cup pesto, I just set out the container and let people use what they want
  • Balsamic glaze or aged balsamic vinegar for drizzling

INSTRUCTIONS

  1. Remove the burrata from the container and pat dry. Place it on a serving platter and let it come to room temperature while you prepare the peaches and baguette.
  2. Preheat grill to high heat. Brush the baguette slices and flesh of the peaches with olive oil. Places the peaches (cut side down) and baguette on the grates and grill. Grill the peaches for approximately 2-3 minutes or until golden brown with grill marks. Only grill the cut side of the peaches. Grill the baguette for 1-2 minutes then flip over and grill another 1-2 minutes.
  3. Cut the grilled peach halves into slices and arrange them on the serving platter along with the baguette. Drizzle everything with pesto and balsamic vinegar. Just before serving, slice open the burrata. Serve with extra pesto and balsamic vinegar on the side.

SOUTHWEST TURKEY AND EGG BREAKFAST SKILLET

This Southwest Turkey and Egg Breakfast Skillet is a delicious and filling way to start your day! Southwest seasoned ground turkey and scrambled eggs are topped with cheese, tomatoes, avocado, cilantro and salsa. It’s perfect for meal prep, a weekend breakfast or even dinner!

This Southwest Turkey and Egg Breakfast Skillet is a delicious and filling way to start your day! Southwest seasoned ground turkey and scrambled eggs are topped with cheese, tomatoes, avocado, cilantro and salsa. It's perfect for meal prep, a weekend breakfast or even dinner! #breakfastskillet #scrambledeggs #groundturkey #lowcarb #glutenfree #mexicanfood #skilletI can’t even tell you how nice it’s been this week to have our house back and not under construction. In the past three weeks we’ve had a half wall taken out and all of the flooring in the house torn out and replaced. The finished product looks amazing, but holy cow did it test my patience and leave me in a constant state of stress.

It probably wouldn’t have been half as bad if I had an office to escape too, but my office is the kitchen and loft in our house. My daily work routine was destroyed, not to mention I had to babysit our two cats because they had to be locked in a room or the basement all day. They were not happy about that at all.

Everything is nearly back to normal though. With the exception of ongoing cleaning as the dust from all the work continues to settle and hunting for area rugs and new furniture, my routine is back and I can focus on creating new recipes for you.

This Southwest Turkey and Egg Breakfast Skillet is a delicious and filling way to start your day! Southwest seasoned ground turkey and scrambled eggs are topped with cheese, tomatoes, avocado, cilantro and salsa. It's perfect for meal prep, a weekend breakfast or even dinner! #breakfastskillet #scrambledeggs #groundturkey #lowcarb #glutenfree #mexicanfood #skilletThe last recipe I made while work was still being done on the house was this Southwest Turkey and Egg Breakfast Skillet. I kept putting it off and now I’m regretting that I did because it’s going to be one of those easy recipes that I make nearly every week. Not only is it great for breakfast, but we ate if for dinner a couple nights as well.

If you meal prep it’s makes the perfect amount to get you through the work week. In case you didn’t know, scrambled eggs reheat beautifully! There’s tons of protein in this one pan meal, so it will keep you full and powering through your morning or evening.

This Southwest Turkey and Egg Breakfast Skillet is a delicious and filling way to start your day! Southwest seasoned ground turkey and scrambled eggs are topped with cheese, tomatoes, avocado, cilantro and salsa. It's perfect for meal prep, a weekend breakfast or even dinner! #breakfastskillet #scrambledeggs #groundturkey #lowcarb #glutenfree #mexicanfood #skilletLike so many of my recipes, this is a skillet recipe and you won’t be dirtying a bunch of dishes when you make it. The ground turkey and onion are cooked first and seasoned with all the usual southwest spices. Salsa is added into the mix, for extra flavor, spice and moisture. Essentially your making taco meat. Once the taco meat is cooked, put it onto the plate and add in the whisked eggs.

This Southwest Turkey and Egg Breakfast Skillet is a delicious and filling way to start your day! Southwest seasoned ground turkey and scrambled eggs are topped with cheese, tomatoes, avocado, cilantro and salsa. It's perfect for meal prep, a weekend breakfast or even dinner! #breakfastskillet #scrambledeggs #groundturkey #lowcarb #glutenfree #mexicanfood #skilletScramble the eggs as you normally would, then add the taco meat back in. Everything is topped with cheese and at that point you can either serve it or if you’re like me, add a ALL the toppings. I highly recommend tomatoes, avocado, cilantro and some extra salsa for the full southwest flavor experience. Enjoy!

MORE BREAKFAST IDEAS WITH EGGS

 

       INGREDIENTS

  • 2 teaspoons olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 cup diced onion
  • 2 tablespoons water
  • 1/2 cup salsa
  • 6 eggs
  • 2 egg whites
  • 2 tablespoons milk of choice
  • Hot sauce to taste (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup shredded cheese, I used colby jack
  • Chopped tomatoes, avocado, red onion, cilantro and extra salsa for toppings (optional)

INSTRUCTIONS

  1. In a large skillet heat the olive oil over medium heat. Add in the onion, ground turkey and spices. Season with salt and pepper. Crumble the turkey and sauté until cooked through. Add in the water and salsa and stir everything together. Remove the mixture from the skillet and onto a plate.
  2. In a large bowl whisk together the eggs, egg whites, milk, salt, pepper and hot sauce. Spray the skillet with cooking spray and lower the heat to medium-low. Pour in the eggs and stir them until scrambled. Just before they are finished cooking add the turkey back in and stir everything together.
  3. Top with shredded cheese and cover the skillet with a lid or top loosely with foil until the cheese melts, about 1 minute. Serve the skillet as is or top with chopped tomatoes, avocado, red onions, cilantro and extra salsa.

NOTES

  • If making this for meal prep, cool completely and divide into meal prep containers. Reheat in the microwave for 45-60 seconds.

SWEET POTATO, BACON AND EGG BREAKFAST CASSEROLE

This Sweet Potato, Bacon and Egg Breakfast Casserole will be a wonderful addition to your brunch table. It’s easy to make and can even be prepped the night before so all you have to do is bake it in the morning!

Sweet Potato, Bacon and Egg Breakfast Casserole in white baking dish with a piece cut out.Last week I made this sweet Cranberry Apple French Toast Casserole that’s a must for Christmas morning. Today I’m sharing the recipe for this Sweet Potato, Bacon and Egg Breakfast Casserole to serve along with it! If you choose to make both casseroles they can conveniently bake together at the same time.

Egg casseroles are a tradition in our house on Christmas morning. My mom used to make this Egg Casserole with Mushroom and Canadian Bacon. Last Christmas I made this Spinach, Bacon and Cheese Strata, which is amazing! However, since I’m serving the french toast casserole this Christmas I decided to go with a savory egg dish that didn’t use more bread.

A square piece of the Sweet Potato, Bacon and Egg Breakfast Casserole on a wood plate with a fork.

WHAT DO I NEED TO MAKE THE EGG CASSEROLE?

  • Eggs
  • Bacon
  • Red bell pepper or whatever color you prefer
  • Onion
  • Garlic
  • Sweet Potato
  • Green onion
  • Milk
  • Paprika and hot sauce (optional)
  • Colby Jack or cheddar cheese

Sweet Potato, Bacon and Egg Breakfast Casserole on wood plate with piece cut off and on a fork.To make this egg casserole, start by sautéing the bacon in a large skillet. Since the bacon doesn’t need to be in strips, I like to cut it up with kitchen scissors or a knife before adding it to the skillet. This saves me the step of chopping after it’s cooked, plus it fits better and cooks more evenly in the skillet.

When the bacon is cooked, scoop it out and let it drain on paper towels. Pour all of the bacon grease except for a tablespoon into a small bowl, you can discard it after it cools. Add the onion and pepper to the skillet and sauté for a couple minutes. Season with a little salt and pepper and add in the garlic, sautéing for another minute.

Let the vegetables cool while you grate the sweet potato and make the egg mixture. I peeled the skin off my sweet potato and used the large holes on a box grater to grate it. In a large bowl whisk together the eggs, milk, paprika, hot sauce, sliced green onions and shredded cheese. Pour the onion and pepper mixture along with the sweet potato in with the eggs. Stir everything together and pour it into a 9×13 casserole dish lightly sprayed with cooking spray.

Sweet Potato, Bacon and Egg Breakfast Casserole with piece cut off and on a fork.

CAN I MAKE THIS THE NIGHT BEFORE?

Yes. This is a great casserole to make the night before. In the morning be sure to allow 30-60 minutes for the casserole to come to room temperature before baking it in the oven.

A square piece of the Sweet Potato, Bacon and Egg Breakfast Casserole on wood plate with a piece cut off and on a fork.The Sweet Potato, Bacon and Egg Breakfast Casserole takes approximately 40 minutes to bake or until the center is set and doesn’t jiggle anymore. If you find that it’s getting too brown on top cover it loosely with a piece of foil. I did this during the last 10 minutes of cooking time.

Let the casserole rest for 10 minutes before serving. I suggest serving it with either the Cranberry Apple French Toast Casserole that I mentioned earlier, Cranberry Orange Muffins or this Cranberry Maple Pecan Baked Oatmeal. And don’t forget the Cranberry Orange Mimosas! The casserole also reheats well and is excellent for breakfast or lunch the next day.

Sweet Potato, Bacon and Egg Breakfast Casserole Pinterest Collage

MORE EGG BREAKFAST RECIPES

 

 

SWEET POTATO, BACON AND EGG BREAKFAST CASSEROLE

yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR

INGREDIENTS

  • 8 slices of bacon, cooked (reserve one tablespoon of bacon grease)
  • 1/2 cup diced yellow onion
  • 1 red bell pepper, diced
  • 2 cloves of garlic, grated or minced
  • 9 eggs
  • 3 egg whites
  • 1 cup low fat milk or milk of choice
  • 1/2 teaspoon paprika
  • 1 cup shredded Colby Jack or cheddar cheese
  • 2 green onions, thinly sliced
  • 3 cups shredded sweet potato, approximately 1 large sweet potato

INSTRUCTIONS

  1. Preheat oven to 350° F. and lightly spray a 9×13 casserole dish with cooking spray.
  2. In a large skillet cook the bacon until crisp then remove it onto a paper towel lined plate and let the excess grease drain off of it. Pour all of the bacon grease except for 1 tablespoon into a bowl and let it cool before discarding it. Once the bacon has cooled chop it into bite sized pieces.
  3. Add the yellow onion and red bell pepper to the skillet and sauté over medium heat for 2-3 minutes. Season with salt and pepper and add in the garlic. Sauté another minute then remove the skillet from the heat.
  4. In a large bowl whisk together the eggs, egg whites, milk, paprika, salt and pepper and hot sauce until well combined. Add in the shredded sweet potato, cheese, green onion and bacon and stir everything together.
  5. Pour the mixture into the prepared casserole dish and bake for 40 minutes or until the center is set. If the casserole is getting too brown on top, cover it loosely with foil during the last 10 minutes of baking. Let the casserole rest for 10 minutes before serving.

NOTES

The casserole may be made the night before and baked in the morning. Once removed from the refrigerator, allow it to come to room temperature for 30-60 minutes before baking.

GRILLED CHICKEN AND ASPARAGUS PESTO PASTA

Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce. Serve it warm or cold for a delicious and healthy weeknight dinner!

Grilled Chicken and Asparagus Pesto Pasta in black bowl with pine nuts on the side and a spoon with pesto on it.A pasta recipe that’s perfect for summer! This Grilled Chicken and Asparagus Pesto Pasta turned out even better than I thought it would. The best part, other than it’s easy to make and doesn’t use too many ingredients, is it can be served warm or cold.

Grilling the chicken and asparagus for this pasta adds a ton of flavor. Grilling asparagus is my favorite way to prepare it. This Lemon Parmesan Grilled Asparagus is one of my favorite side dishes to make when we need a vegetable on our dinner plates. The grill gives the asparagus a hint of smoky flavor and it only takes about 3-5 minutes to cook.

Grilled Chicken and Asparagus Pesto Pasta closeup photograph.In my opinion, grilling asparagus is the easiest method for cooking it. If you’ve never tried grilling it, here’s how you do it.

HOW TO GRILL ASPARAGUS

  1. Heat the grill to high. Mine is usually around 425°-450° when I add the asparagus.
  2. Cut the woody ends off of the asparagus then lay them out in a single layer on a foil lined sheet pan.
  3. Drizzle with olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss them around until they are all coated.
  4. Place the asparagus horizontally on the grill grates, cover with the lid and cook for about 2 minutes.
  5. Use tongs to roll or flip them over once they have nice grill marks, then cook another 1-3 minutes depending on the size. The asparagus should be tender, but not mushy.

On top of it being easy to grill asparagus, there’s also very little to clean. Especially if you line your baking sheet with foil.

Grilled Chicken and Asparagus Pesto Pasta garnished with basil and pine nuts.The grilled chicken is also quite simple. All it needs is salt, pepper and Italian seasoning. The reason the asparagus and chicken don’t need much added flavoring is because of the pesto that will become the sauce for the pasta. I used my favorite, but feel free to use homemade.

Along with the pesto, there is also fresh lemon juice and shredded Pecorino Romano cheese. Pecorino Romano is a sheeps milk cheese. It’s similar to Parmesan cheeses, but has a sharper and saltier flavor. It’s also less expensive than Parmigiano Reggiano cheese, which is always what I recommend buying when you need parmesan cheese in a recipe.

Grilled Chicken and Asparagus Pesto Pasta in black serving bowl with black serving spoon.This Grilled Chicken and Asparagus Pesto Pasta is delicious when eaten warm for dinner. However, you can also serve it cold like you would a pasta salad. It would be a wonderful addition to a barbecue or picnic. Want to make it vegetarian? Skip the chicken and add more grilled asparagus or cannellini beans. If you’re gluten-free try using a chickpea pasta such as Banza, that’s what I used. Enjoy!

Grilled Chicken and Asparagus Pesto Pasta Pinterest collage

MORE SUMMER PASTA RECIPES

 

GRILLED CHICKEN AND ASPARAGUS PESTO PASTA

yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES
4.3 Stars (59 Reviews)

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 pound asparagus, woody ends cut off
  • Olive oil, kosher salt and fresh ground black pepper to taste
  • 12 ounces rotini pasta, gluten free if needed
  • 1/3 cup pesto
  • 1/2 of a lemon, juiced
  • 3 tablespoons shredded Pecorino Romano or parmesan cheese
  • 2 tablespoons toasted pine nuts
  • Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

  1. Cook the pasta according to package instructions. Drain and put into a large serving bowl.
  2. While the pasta cooks, preheat the grill to medium-high heat.
  3. Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
  4. Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
  5. While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
  6. Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.