Recipes

Sheet Pan Kale & Egg Bake

Whether it’s breakfast, lunch or dinner, eggs are delicious at all times of the day! This sheet pan recipe is a time-saver and will leave your belly satisfied! It’s nutrient rich and ready in under 15 minutes!

 

Yield/Serving

6

Macros

Serving Size: 1 egg w/ 1 cup kale
  • Protein - 8 g
  • Carbs - 5 g
  • Fat - 8 g

Ingredients

  • 6 cups organic kale, stems removed & chopped
  • Himalayan or sea salt & pepper
  • *2-2.5 tbsp avocado oil
  • 5-6 free range Omega 3 eggs
  • 3 tbsp sun-dried tomatoes, chopped
  • optional - freshly grated parmesan or raw cheddar cheese
  • optional - organic olive oil cooking spray

Cooking Utensils

  • sheet pan
  • large mixing bowl

Directions

  1. Preheat oven to 375F.
  2. Using 1/2 tbsp avocado oil or organic olive oil spray, coat your sheet pan and set aside.
  3. Combine the chopped kale, 2 tbsp avocado oil, salt and pepper in your mixing bowl. Massage the kale with your hands for about 1 minute until it’s completely coated. DO NOT MISS THIS STEP. The kale “lovin” will make a big difference!
  4. Spread the kale on the coated sheet pan and make 5-6 holes in the layer of the kale for your eggs.
  5. Separate the egg and lay the egg white in the hole 1st. Then lay the egg yolk on top of the egg white. Repeat with the remaining eggs. If you like your eggs more scrambly and aren’t worried about the presentation, then you can just crack and lay the eggs without separating the whites from the yolk.
  6. Place the sheet pan in the oven and bake until the egg white is firm. (Minimum 5 minutes). Then continue cooking until the egg reaches your desired consistency. I like my yolks a little runny, so I let them cook for 8 minutes total. Maximum cook time should be 10 minutes.
  7. Remove the sheet pan from the oven and top with sun-dried tomatoes. Optional – sprinkle with grated cheese. Serve immediately!

Rest day – enjoy with diced avocado.

Training day Рenjoy  with a side of diced sweet potatoes or slice of gluten free bread.

*If you have leftovers and don’t mind re-heated eggs, then store in an airtight container in the fridge. Cooked eggs will keep for 4-5 days. Re-heat on low for less than 30 seconds. These were so good, I even ate them cold!

Additional Information

*Avocado Oil – I used Primal Kitchen

Approximately 120 calories per serving

~1/4 palm protein, 1 thumbs fat)

Calories may vary depending on brand of ingredients and substitutions.

Approved for Ketogenic, Whole 30, Paleo, Gluten Free & Vegetarian lifestyles. 

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