Whole30 and Gluten Free Bacon and Asparagus Sheet Pan Breakfast Bake

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Whole30 and Gluten Free

Ingredients:

  • Avocado oil
  • 1/2 T coarse salt
  • 1/2 T black pepper
  • 1 T of paprika
  • 6 eggs (I use pasture raised)
  • 1 package .30 oz of uncured bacon bits (I use Epic uncured bacon bits- click link to find where to buy Food Products That I Like
  • 8 spears of asparagus
  •  20 oz package of frozen shredded hash browns

Directions:

  1. Defrost hash browns.  I like to do this overnight in a colander with a bowl underneath.  When I am ready to use them, I put them in a clean kitchen towel and squeeze the excess liquid out
  2. Preheat the oven to 350 degrees
  3. Line a large sheet tray with parchment paper.
  4. Arrange the hash brown potatoes as evenly as possible over the sheet tray
  5. Drizzle with avocado oil
  6. Sprinkle salt, pepper, and paprika
  7. Bake for 25 minutes, rotating half way through
  8. Take out of the oven
  9. Make 6 wells in the potatoes for 6 eggs, and crack each egg
  10. Chop up asparagus into bite sized pieces, add to the top
  11. Add bacon bits
  12. Put back in the oven for another 10-12 minutes.  You will need to adjust the time depending on how runny you like your eggs.  I like mine to be cooked through for this.
  13. Take out of oven and let cool
  14. Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.

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