Sausage and Kale Sheet Pan Breakfast Bake

IMG_8202.jpgWhole30 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:

  1. 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
  2. Preheat the oven to 350 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 paprika
  7. Bake for 25 minutes, rotating half way through
  8. Take out of the oven
  9. Make 6 wells in the potatoes for 6 eggs, and crack each egg
  10. Chop up sausage into bite sized pieces, add to the top
  11. Add onions on top
  12. Add Kale on top
  13. 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.
  14. Take out of oven and let cool
  15. Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.

 

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