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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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
- 8oz sweet potatoespeeled and cubed (about 2 cups)
- 1cup onionchopped
- 2Tbsp olive oildivided
- 1/2tsp kosher salt
- 1/8tsp crushed red pepper flakes
- 2cups baby kalepacked
- 1medium avocadohalved, pitted, peeled and diced
- 4large eggs
- 1Tbsp fresh basil leavesthinly 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.
Recipe Notes
Serving suggestion: Top with your favorite hot sauce.
Courtesy of Fresh Avocados – Love One Today®