Veggie Breakfast Bake
This kale breakfast bake is a quick and easy sheet pan recipe! Filled with healthy vegetables like Kale, Kohlrabi, Beets, Cabbage and farm fresh Eggs.
Servings: 3
Calories: 74kcal
Ingredients
- 1 package Kale Beet Blend
- 1-2 teaspoons olive oil
- 1/2 teaspoon salt
- 3 large eggs
- salt + pepper to taste for eggs
Instructions
- Preheat oven to 375 degrees.
- Mix the kale beet blend with olive and salt and place onto a sheet pan or into an oven safe casserole dish
- Cook the kale beet blend for 5 minutes.
- Remove pan from the oven and make a well for the eggs.
- Crack the eggs into the wells and sprinkle with salt and pepper to taste.
- Bake for another 10 minutes, until eggs reach desired doneness. (my family likes the yolks cooked)
Nutrition
Calories: 74kcal | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 450mg | Potassium: 60mg | Vitamin A: 270IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.8mg