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Sheet Pan Breakfast with Avocados

Heart-Check Certified Sheet Pan Breakfast with Avocados Recipe
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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.

This recipe from Fresh Avocados – Love One Today is an American Heart Association Heart-Check Certified recipe.

Ingredients

Servings  4   Serving Size   1/4 of a recipe/pan

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. Return sheet pan to oven and cook until egg whites are set, about 10 minutes.
  5. Sprinkle with basil.

Nutrition Facts

Sheet Pan Breakfast with Avocados
CaloriesCalories
290 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 290
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
Cholesterol 185 mg
Sodium 390 mg
Total Carbohydrate 21 g
Dietary Fiber 5 g
Sugars 3 g
Protein 10 g

Dietary Exchanges
1 vegetable, 1 starch, 1 lean meat, 3 fat

 

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.

Nutrition Facts

Sheet Pan Breakfast with Avocados
CaloriesCalories
290 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
5g Per Serving
×
Calories 290
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
Cholesterol 185 mg
Sodium 390 mg
Total Carbohydrate 21 g
Dietary Fiber 5 g
Sugars 3 g
Protein 10 g

Dietary Exchanges
1 vegetable, 1 starch, 1 lean meat, 3 fat

Ingredients

Servings  4   Serving Size   1/4 of a recipe/pan

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. Return sheet pan to oven and cook until egg whites are set, about 10 minutes.
  5. Sprinkle with basil.
 

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