Sheet Pan Breakfast with Avocados

Ranch-to-Table Recipe: The whole family will love this sheet pan breakfast with avocados – it’s delicious, healthy, easy to make. Breakfast is served!

Prep time: 10 mins.
Cook time: 30 mins.
Serves: 4

Ingredients

• 8 oz. sweet potatoes, peeled and cubed (about 2 cups)
• 1 cup onion, chopped
• 2 Tbsp. olive oil, divided
• 1/2 tsp. kosher salt
• 1/8 tsp. crushed red pepper flakes
• 2 cups baby kale, packed
• 1 ripe, fresh California avocado, halved, pitted, peeled and diced
• 4 large eggs
• 1 Tbsp. fresh basil leaves, thinly sliced

Instructions

Preheat oven to 425F.

Combine potatoes & onion on 9 x 13-inch sheet pan.

Stir in 1 Tbsp. olive oil, kosher salt & red pepper flakes until evenly coated.

Roast 20 minutes.

Remove from oven.

Stir in baby kale, avocado, remaining 1 Tbsp. olive oil and then make four wells.

Crack eggs one at a time and carefully place one egg in each well.

Return sheet pan to oven and cook until egg whites are set, in about 10 minutes.

Sprinkle with basil.

Serve & enjoy!

🥑 Get the creamiest, most delicious avocados for this recipe from Rossi Ranch Avocados – order today!