Sheet Pan Roasted Sweet Potato and Kale Egg Bake

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

Enjoy this savory and hearty egg bake featuring roasted sweet potato cubes and crispy kale with lightly scrambled eggs and a sprinkle of tangy feta cheese. This dish offers a delightful mix of textures and a perfect balance of sweet and savory flavors while providing a protein-packed start to your day or a satisfying meal any time.

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NUTRITION

349kcal
Protein
15.8g
Fat
18.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

4 large Eggs

0.25 cup Feta Cheese

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-size pieces. Spread them on a sheet pan.

  • 3

    Drizzle the sweet potato cubes with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Roast the sweet potato in the oven for about 20 minutes until they start to soften.

  • 5

    Remove the sheet pan from the oven and add the chopped kale, stirring gently to combine with the sweet potato.

  • 6

    Create small wells among the vegetables and crack the eggs into these wells.

  • 7

    Sprinkle a pinch of salt and pepper over the eggs and vegetables.

  • 8

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.

  • 9

    Once baked, remove from the oven and crumble the feta cheese over the top.

  • 10

    Allow the dish to cool slightly before serving.

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

Enjoy this savory and hearty egg bake featuring roasted sweet potato cubes and crispy kale with lightly scrambled eggs and a sprinkle of tangy feta cheese. This dish offers a delightful mix of textures and a perfect balance of sweet and savory flavors while providing a protein-packed start to your day or a satisfying meal any time.

NUTRITION

349kcal
Protein
15.8g
Fat
18.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

4 large Eggs

0.25 cup Feta Cheese

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-size pieces. Spread them on a sheet pan.

  • 3

    Drizzle the sweet potato cubes with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Roast the sweet potato in the oven for about 20 minutes until they start to soften.

  • 5

    Remove the sheet pan from the oven and add the chopped kale, stirring gently to combine with the sweet potato.

  • 6

    Create small wells among the vegetables and crack the eggs into these wells.

  • 7

    Sprinkle a pinch of salt and pepper over the eggs and vegetables.

  • 8

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.

  • 9

    Once baked, remove from the oven and crumble the feta cheese over the top.

  • 10

    Allow the dish to cool slightly before serving.