Name: Sheet Pan Breakfast with Avocados
Ingredients: 8 oz sweet potatoes (peeled and cubed (about 2 cups)); 1 cup onion (chopped); 2 Tbsp olive oil (divided); 1/2 tsp kosher salt; 1/8 tsp crushed red pepper flakes; 2 cups baby kale (packed); 1 medium avocado (halved, pitted, peeled and diced); 4 large eggs; 1 Tbsp fresh basil leaves (thinly sliced)

Sheet Pan Breakfast with Avocados

This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.

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Ingredients

8 oz sweet potatoes peeled and cubed (about 2 cups)
1 cup onion chopped
2 Tbsp olive oil divided
1/2 tsp kosher salt
1/8 tsp crushed red pepper flakes
2 cups baby kale packed
1 medium avocado halved, pitted, peeled and diced
4 large eggs
1 Tbsp fresh basil leaves thinly sliced

Instructions

Preheat oven to 425F.
Combine potatoes and onion on 9 x 13-inch sheet pan. Stir in 1 Tbsp. olive oil, kosher salt and red pepper flakes until evenly coated. Roast 20 minutes.
Remove from oven. Stir in baby kale, avocado, remaining 1 Tbsp. olive oil and then make four wells. Crack eggs one at a time and carefully place one egg in each well.
Return sheet pan to oven and cook until egg whites are set, about 10 minutes.
Sprinkle with basil.

Notes

Serving suggestion: Top with your favorite hot sauce.

Courtesy of Fresh Avocados – Love One Today^®

Nutrition

Calories: 290kcalCarbohydrates: 21gProtein: 10gFat: 20gSaturated Fat: 3.5gCholesterol: 185mgSodium: 390mgFiber: 5gSugar: 3gVitamin A: 4000IUVitamin C: 49.5mg

Course Breakfast

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Sheet Pan Breakfast with Avocados