Sweet Potato, Kale, Pancetta and Egg Sheet Pan Breakfast Bake


Whole30 and Gluten Free


  • Avocado oil
  • 1/2 T coarse salt
  • 1/2 T black pepper
  • 1 T of your favorite spice blend (I use Primal Palate’s Breakfast Blend)
  • 6 eggs (I use pasture raised)
  • 4 oz of Whole30 compliant diced pancetta
  • 2 cups raw Kale in bite sized pieces
  • 2 pound package of diced frozen sweet potatoes



  1. Defrost sweet potatoes.  I like to do this overnight in a colander with a bowl underneath.  When I am ready to use them, I put them in a clean kitchen towel and squeeze the excess liquid out
  2. Preheat the oven to 400 degrees
  3. Line a large sheet tray with parchment paper.
  4. Arrange the hash brown potatoes as evenly as possible over the sheet tray
  5. Drizzle with avocado oil
  6. Sprinkle salt, pepper, and spice blend
  7. Bake for 25 minutes, rotating half way through (you may need longer depending on oven)
  8. Take out of the oven
  9. Chop up pancetta into bite sized pieces, add to the top
  10. Add Kale on top
  11. Make 6 wells in the potatoes for 6 eggs, and crack each egg
  12. Put back in the oven for another 10-12 minutes.  You will need to adjust the time depending on how runny you like your eggs.  I like mine to be cooked through for this.
  13. Take out of oven and let cool
  14. Sprinkle the top with spice blend
  15. Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.


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