Breakfast

Sheet Pan Root Vegetable & Kale Breakfast Bake

Name: Sheet Pan Root Vegetable & Kale Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mixed root vegetables, diced (e.g., sweet potato, parsnip); 3 cups kale, stems removed, roughly chopped; 2 tbsp olive oil; 1/2 tsp dried rosemary; Salt and freshly ground black pepper to taste; 4 large eggs; 1/4 cup crumbled feta cheese; Fresh parsley, chopped (optional garnish)

Simplify your morning routine with this nourishing sheet pan breakfast. Roasting root vegetables brings out their natural sweetness, complemented by tender kale and perfectly baked eggs. It's a satisfying meal that's easy to prepare for the whole family.

Ingredients

2 cups mixed root vegetables, diced (e.g., sweet potato, parsnip)
3 cups kale, stems removed, roughly chopped
2 tbsp olive oil
1/2 tsp dried rosemary
Salt and freshly ground black pepper to taste
4 large eggs
1/4 cup crumbled feta cheese
Fresh parsley, chopped (optional garnish)

Instructions

Preheat oven to 400°F (200°C). Toss diced root vegetables with 1 tbsp olive oil, rosemary, salt, and pepper on a large sheet pan. Roast for 15 minutes.
Add chopped kale to the sheet pan, drizzle with remaining 1 tbsp olive oil, and toss with the roasted vegetables. Return to oven and roast for another 10 minutes.
Create four small wells in the vegetable mixture. Carefully crack one egg into each well. Sprinkle feta cheese over the vegetables and eggs.
Bake for 8-12 minutes, or until egg whites are set and yolks are to your liking. Garnish with fresh parsley if desired.
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Tips

For quicker prep, use pre-chopped root vegetables or roast them the night before.
Customize with other seasonal vegetables like bell peppers or broccoli florets for variety.