Breakfast Sheet Pan with Eggs, Potatoes & Kale

5 from 1 vote

Breakfast Sheet Pan with Eggs, Potatoes & Kale

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.

Prep Time5

Cook Time20

Course: Breakfast, Main Dish

Cuisine: Breakfast

Servings: people

Author: Ashley McCrary

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.

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