Enjoy the Holidays with our Twice as Good Sheet Pan Breakfast!

Yield: 4-6 Servings Cooking Time: 30 Minutes Difficulty: Easy

Directions:

  1. Heat oven to 375°F. Spray a large sheet pan with nonstick cooking spray.
  2. Toss the potatoes and ham with 2 tablespoons of olive oil and pour onto baking sheet. Roast for 5 minutes.
  3. Add the zucchini and bell peppers to the potatoes. Season with salt, pepper, and paprika. Return to the oven and roast for 10 minutes.
  4. Add chopped kale to vegetables and toss.
  5. Create 6 small circles in vegetables and crack an egg in the center of each circle. Top with cherry tomatoes. Bake for an additional 5-6 minutes for a runny egg yolk or 8-10 minutes for a fully cooked egg yolk.
  6. Garnish with parmesan cheese and chopped parsley. Enjoy!

Equipment:

Measuring Cups
Measuring Spoons
Mixing Bowl
Sheet Pan
Spatula

Ingredients

  • 2 Sweet Potatoes, diced
  • 2 Russet Potatoes, diced
  • 1 cup Ham, diced
  • 2 Zucchini, diced
  • 1 Red Bell Pepper, diced
  • 2 cups Kale, chopped
  • 1 pint Cherry Tomatoes
  • 6 Eggs
  • 1tablepoon Chopped Parsley
  • 2 tablespoons Parmesan Cheese, grated
  • 2 teaspoons Paprika
  • Olive Oil
  • Salt and Pepper