Sweet Potato, Kale, Pancetta and Egg Sheet Pan Breakfast Bake
Whole30 and Gluten Free
Ingredients:
- 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
Directions:
- 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
- Preheat the oven to 400 degrees
- Line a large sheet tray with parchment paper.
- Arrange the hash brown potatoes as evenly as possible over the sheet tray
- Drizzle with avocado oil
- Sprinkle salt, pepper, and spice blend
- Bake for 25 minutes, rotating half way through (you may need longer depending on oven)
- Take out of the oven
- Chop up pancetta into bite sized pieces, add to the top
- Add Kale on top
- Make 6 wells in the potatoes for 6 eggs, and crack each egg
- 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.
- Take out of oven and let cool
- Sprinkle the top with spice blend
- Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.
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