This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
This recipe from Fresh Avocados – Love One Today is an American Heart Association Heart-Check Certified recipe.
Sheet Pan Breakfast with Avocados
Calories290 Per Serving
Protein10g Per Serving
Fiber5g Per Serving
|Total Fat||20.0 g|
|Saturated Fat||3.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||12.0 g|
|Total Carbohydrate||21 g|
|Dietary Fiber||5 g|
1 vegetable, 1 starch, 1 lean meat, 3 fat
8 ounces sweet potatoes, peeled, cubed (about 2 cups)
1 cup onion (chopped)
2 tablespoons olive oil (divided)
1/2 teaspoon Kosher salt
1/8 teaspoon crushed red pepper flakes
2 cups baby kale (packed)
1 ripe, fresh avocado (halved, peeled, diced)
4 large eggs
1 tablespoon fresh basil leaves (thinly sliced)
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.