Sausage and Kale Sheet Pan Breakfast Bake
Whole30 and Gluten Free
Ingredients:
- Avocado oil
- 1/2 T coarse salt
- 1/2 T black pepper
- 1 T of paprika
- 6 eggs (I use pasture raised)
- 2 links of Whole30 compliant chicken and apple sausage (I use Aidells)
- 1/2 cup of chopped marinated onions (see recipe from Teri Turner of No Crumbs Left)
- 2 cups raw Kale in bite sized pieces
- 20oz package of shredded frozen hash browns or diced potatoes (with peppers and onions)
Directions:
- Defrost hash browns. 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 350 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 paprika
- Bake for 25 minutes, rotating half way through
- Take out of the oven
- Make 6 wells in the potatoes for 6 eggs, and crack each egg
- Chop up sausage into bite sized pieces, add to the top
- Add onions on top
- Add Kale on top
- 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
- Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.
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