Breakfast Sheet Pan with Eggs, Potatoes & Kale
Published Jan 06, 2018 Updated Apr 14, 2025
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This breakfast sheet pan with roasted Yukon Gold potatoes, crispy kale, and jammy eggs is the ultimate no-fuss morning meal. Everything cooks together on one pan, making it easy to prep, clean up, and customize—perfect for busy weekdays or laid-back weekends.
Table of Contents
Why You’ll Love This Breakfast Sheet Pan
This recipe has become a weekend favorite in our house. It’s simple, filling, and brings comfort food vibes without the mess of multiple skillets. You’ll love how the potatoes turn golden and crisp while the kale wilts just enough to add bite and flavor. The best part? Perfectly set eggs nestled into the hash with runny yolks ready to mingle with all that crispy goodness.
It’s inspired by my sheet pan sweet potato and fried egg breakfast, but this version has a heartier flavor and texture thanks to Yukon Golds and kale. If you’re following a Whole30 or Paleo lifestyle, this dish checks all the boxes—without feeling restrictive. It’s also super versatile for meal prep or feeding a crowd.
Ingredients You’ll Need
- Yukon Gold potatoes: These have the perfect moisture-starch balance for crispy edges and creamy centers. You can swap in sweet potatoes for a slightly sweeter, cozy twist.
- Onion: Caramelizes beautifully in the oven and adds a subtle sweetness to balance the dish. Red pepper can be added alongside if you want extra color.
- Garlic: Boosts the flavor of the hash with aromatic depth. Pre-minced garlic works well if you’re short on time.
- Extra virgin olive oil: Helps the potatoes crisp while adding richness. Avocado oil is another great Whole30-friendly option.
- Dried oregano: Adds an herby note that pairs well with roasted vegetables.
- Chili powder: Offers a touch of heat and smoky undertone. Try smoked paprika if you prefer a bolder flavor.
- Kale: Adds texture, color, and nutrients. Feel free to use spinach or bell peppers if kale isn’t your favorite.
- Eggs: The highlight of this breakfast sheet pan. Bake just until the whites are set and the yolks are still runny.
- Green onion: Adds a fresh, mild onion flavor and beautiful color contrast.
- Fresh parsley: Brightens the final dish and adds a pop of freshness.
How to Make This Breakfast Sheet Pan
Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine diced Yukon Gold potatoes, chopped onion, garlic, olive oil, dried oregano, chili powder, salt, and pepper. Toss until well coated.
Step 3: Spread the mixture in a single layer on the baking sheet, making sure not to overcrowd.
Step 4: Roast for 20 minutes, or until potatoes are golden and beginning to crisp.
Step 5: Lower the oven to 400°F. Add chopped kale to the sheet pan, stirring it into the hot potatoes to help it wilt slightly.
Step 6: Use a spoon to create 6–8 wells in the hash. Carefully crack one egg into each well.
Step 7: Return the pan to the oven and bake for another 8–10 minutes, or until the eggs are cooked to your liking.
Step 8: Remove from the oven and garnish with green onions and fresh parsley. Sprinkle with your favorite Whole30 seasoning blend, if desired.
Mac’s Pro Tip
Meal Prep & Budget Tips
- This recipe is perfect for stretching your grocery budget without sacrificing flavor. The ingredients are simple, affordable, and easily adaptable to what you have on hand. Leftovers make a great lunch or dinner later in the week—just reheat in a skillet with a touch of olive oil to bring back that crispy texture.
- For meal prep, you can roast the potato and kale mixture in advance and store it in the fridge for up to four days. In the morning, just reheat and add freshly cracked eggs to the sheet pan for a quick and hearty breakfast.
Storage Tips
- Store leftover hash (without eggs) in an airtight container for 3–4 days in the refrigerator. Reheat in the oven or on the stovetop with a little olive oil for best texture.
- If you’re making the full recipe ahead of time with eggs, note that the yolks may not stay runny after reheating. For best results, cook the hash in advance and add eggs fresh when serving.
Recipe FAQs
Yes! You can dice the potatoes and onion, season everything, and store it covered in the fridge. In the morning, spread it on a sheet pan and roast. Add eggs in the final step.
Make sure they’re well-dried before roasting, and give them space on the pan. Crowding leads to steaming. Also, keep the oven hot—450°F is ideal for crisp edges.
Yes, just spread them frozen on the sheet pan, drizzle with extra oil, and roast until they begin to brown. Then proceed with the recipe as written.
Crispy bacon or cooked breakfast sausage are great additions. Add them to the pan in the last 10 minutes of roasting before adding the eggs.
This breakfast sheet pan with eggs, potatoes, and kale is everything you want in a weekday breakfast: easy, satisfying, and nutrient-packed. The simplicity of a sheet pan meal means you can spend less time cooking—and more time enjoying it with your family. If you loved this recipe, leave a review below or share your favorite mix-ins in the comments!
For more easy one-pan ideas, check out my sheet pan teriyaki chicken.
More Sheet Pan Recipes
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Breakfast Sheet Pan with Eggs, Potatoes & Kale
Ingredients
- 1 1/2 pound Yukon Golden potatoes cut into 3/4 inch pieces
- 1 large onion chopped
- 3 cloves garlic chopped
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 4 cups chopped kale
- 8 large eggs
- 4 green onion thinly sliced
- Chopped fresh parsley
Instructions
- Preheat oven to 450 degrees Fahrenheit
- Line baking sheet with parchment paper
- Combine the potatoes, onions, garlic, olive oil, oregano, chili powder, salt and black pepper in a large bowl and toss to coat. Spread out on the baking pan. Roast until the potatoes are toasty and starting to brown. Almost 20 mins
- Reduce the temperature to 400 degrees Fahrenheit. Add the kale to the pan and stir until the kale wilts, while returning the pan back to the oven. Make since indentations in the hash and crack your eggs into each. Cook another 8-10 minutes.
- Top with green onion, dried parsley and Primal Palate’s Meat and Potato seasoning if desired.
Notes
- This recipe is perfect for stretching your grocery budget without sacrificing flavor. The ingredients are simple, affordable, and easily adaptable to what you have on hand. Leftovers make a great lunch or dinner later in the week—just reheat in a skillet with a touch of olive oil to bring back that crispy texture.
- For meal prep, you can roast the potato and kale mixture in advance and store it in the fridge for up to four days. In the morning, just reheat and add freshly cracked eggs to the sheet pan for a quick and hearty breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! I saw this in your IG feed and wanted the recipe. Looks great!
Thank you!
I don’t even know how I ended up here, but I thought
this post was good. I don’t know who you are but definitely you
are going to a famous blogger if you aren’t already 😉 Cheers!
Thank you for your kind words!
I tried this about 18 months ago, when I was doing Whole30. I’m glad I took notes (not for the entire whole 30 days, but the first week or two) and this was a recipe that got a huge YUM!!! by it. I don’t generally love kale, but it’s terrific in this dish. YUM!!!
Thank you Sandra for your kind words. Love when a recipe is a hit for my followers. Happy eating friend.