Sheet-Pan Eggs Bake with Cornbread

Name: Sheet-Pan Eggs Bake with Cornbread
Prep time: 19 min
Cook time: 19 min
Total time: 38 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces eggs; 2 potatoes; 150g wild mushrooms; 1 cup cornbread; 2 tsp maple syrup; to taste cheddar; 2 tbsp smoked paprika; 2 tsp dijon mustard; 1 tbsp olive oil; to taste salt and black pepper

A sheet-pan eggs bake with potatoes and wild mushrooms, finished with maple syrup, cheddar and dijon mustard, served over cornbread.

Total time

38 min

Prep

19 min

Cook

19 min

Difficulty

easy

Cuisine

Canadian

vegetarian

Ingredients

4 pieceseggs

2potatoes

150gwild mushrooms

1 cupcornbread

2 tspmaple syrup

to tastecheddar

2 tbspsmoked paprika

2 tspdijon mustard

1 tbspolive oil

to tastesalt and black pepper

Instructions

Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 4 minutes.

Add the potatoes and wild mushrooms, cooking until softened, about 4 minutes.

Stir in the maple syrup, cheddar, smoked paprika and dijon mustard for 3 minutes.

Prepare the cornbread separately according to package directions.

Let everything simmer for about 10 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the cornbread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

292

Protein

11.5g

Fat

13.6g

Carbs

31.3g

Fiber

3.1g

Sodium

400mg

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