Sheet Pan Eggs and Breakfast Hash

Ingredients

• 3 medium sweet potatoes, (peeled and diced into small cubes)
• 4 cups kale, (chopped (tightly packed))
• 1/2 medium onion, (diced)
• 4 cloves garlic, (minced)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chipotle powder
• 4 slices thick-cut bacon, (diced)
• 4 to 6 Pete and Gerry’s Organic Eggs
• chopped cilantro (for garnish)

Steps

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.

2. 2

   Add sweet potatoes, kale, onion, garlic, olive oil, smoked paprika, salt, and chipotle powder to a large mixing bowl. Toss together until everything is coated evenly with the olive oil and spices.

3. 3

   Transfer to the prepared baking sheet and spread it out as evenly as possible.

4. 4

   Top with diced bacon.

5. 5

   Bake in the oven for 30 minutes, giving the mixture a stir halfway through baking.

6. 6

   Remove the sheet pan from the oven and make 4 (or 6) wells. Gently crack in the eggs.

7. 7

   Return to oven and bake for 5-6 minutes for a runny yolk, or 8-9 minutes for a fully-cooked yolk.

8. 8

   Season with a little more salt and pepper, garnish with cilantro, and serve immediately.