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.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Author Lindsay Viker
- 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
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.
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