Whole30 Breakfast Sheet Pan Recipe
This Whole 30 breakfast sheet pan recipe is made with healthy ingredients and is full of flavor - plus it's a super easy prep.
Ingredients
- 2 medium russet potatoes cut into ½ - 1” pieces
- 1/2 onion sliced
- 1 green bell pepper sliced
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of cumin
- 4 eggs
- salsa Whole 30 compliant
- fresh cilantro to garnish
Instructions
- Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
- In a bowl, combine the cut potatoes, onion, bell pepper, avocado oil, garlic, paprika, chili powder, onion powder, salt, pepper, and cumin. Mix until completely combined and evenly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 15-20 minutes until the potatoes are cooked through.
- Pull the sheet pan out of the oven and push all of the ingredients together. Make 4 wells in the potatoes and crack an egg into each well.
- Bake for another 5-10 minutes until the eggs reach the desired doneness.
- Drizzle with salsa and cilantro to garnish.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 364mg | Potassium: 592mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 2mg