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Whole 30 Breakfast Sheet Pan Recipe

Whole30 Breakfast Sheet Pan Recipe

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This Whole 30 breakfast sheet pan recipe is made with healthy ingredients and is full of flavor - plus it's a super easy prep.
Course Breakfast, brunch
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Calories 193
Author Lindsay Viker

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