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

8 large eggs
½ - ¾ cup feta cheese reduced-fat
5 slices crispy cooked bacon chopped

Potato Mixture:

1 ½ pounds Yukon Gold potatoes cut into 3/4-inch pieces
1 large large onion chopped
2 cloves garlic minced
2 tbsp extra virgin olive oil

Kale Mixture:

4 1/2 cups chopped kale cleaned and stems removed
2 tbsp avocado oil
1 tsp lemon juice
2 garlic cloves minced
salt and pepper to taste
3 green onions (for garnish) thinly sliced

Instructions

Preheat oven to 450°F and line a large baking sheet with parchment paper.
Prepare the potatoes: In a large bowl, toss the potatoes, chopped onion, 2 minced garlic cloves, and 2 tbsp olive oil until well coated. Spread the mixture evenly on the baking sheet. Roast for 18–20 minutes, or until the potatoes are golden and starting to brown.
Prepare the kale: While the potatoes are roasting, add chopped kale to a large bowl. Drizzle with 2 tbsp avocado oil, 1 tsp lemon juice, and season with salt, pepper, and 2 minced garlic cloves. Massage the kale for 1–2 minutes to soften.
Add kale and eggs: Reduce oven temperature to 400°F. Remove the pan from the oven, toss the kale mixture over the roasted potatoes, and stir gently to combine. Using the back of a spoon, make 8 small wells in the hash. Carefully crack an egg into each well. Bake for an additional 8–10 minutes, or until egg whites are set and yolks are cooked to your liking
Finish and serve: Sprinkle with feta cheese, the cooked bacon and green onions. Serve immediately with extra lemon juice or crushed red pepper flakes, 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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