Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

Enjoy a wholesome and vibrant meal where crispy roasted sweet potatoes and tender kale serve as the perfect base for baked eggs. This sheet pan dish bursts with a mix of textures and subtle flavors, making it an ideal grab-and-go meal that nourishes your body and delights your taste buds.

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NUTRITION

576kcal
Protein
36g
Fat
34.8g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup kale

2 tsp olive oil

Salt (pinch)

Black pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into uniform cubes. Toss them with 1 tsp olive oil, a pinch of salt, and a pinch of black pepper.

  • 3

    Spread the sweet potato cubes evenly on the sheet pan and roast in the oven for about 15-20 minutes until they begin to get crispy.

  • 4

    While the sweet potatoes are roasting, remove any thick stems from the kale and roughly chop it.

  • 5

    After 15-20 minutes, remove the pan, add the kale by drizzling with the remaining 1 tsp olive oil, and gently mix to combine with the sweet potatoes.

  • 6

    Make small wells in the sweet potato-kale mixture and crack an egg into each well. Season the eggs lightly with salt and pepper as desired.

  • 7

    Return the sheet pan to the oven and bake for an additional 7-10 minutes, or until the whites are set and the yolks reach your desired level of doneness.

  • 8

    Remove from the oven and let cool for a minute before serving.

Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Sweet Potatoes and Kale

Enjoy a wholesome and vibrant meal where crispy roasted sweet potatoes and tender kale serve as the perfect base for baked eggs. This sheet pan dish bursts with a mix of textures and subtle flavors, making it an ideal grab-and-go meal that nourishes your body and delights your taste buds.

NUTRITION

576kcal
Protein
36g
Fat
34.8g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup kale

2 tsp olive oil

Salt (pinch)

Black pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into uniform cubes. Toss them with 1 tsp olive oil, a pinch of salt, and a pinch of black pepper.

  • 3

    Spread the sweet potato cubes evenly on the sheet pan and roast in the oven for about 15-20 minutes until they begin to get crispy.

  • 4

    While the sweet potatoes are roasting, remove any thick stems from the kale and roughly chop it.

  • 5

    After 15-20 minutes, remove the pan, add the kale by drizzling with the remaining 1 tsp olive oil, and gently mix to combine with the sweet potatoes.

  • 6

    Make small wells in the sweet potato-kale mixture and crack an egg into each well. Season the eggs lightly with salt and pepper as desired.

  • 7

    Return the sheet pan to the oven and bake for an additional 7-10 minutes, or until the whites are set and the yolks reach your desired level of doneness.

  • 8

    Remove from the oven and let cool for a minute before serving.