Imagine waking up to a mouthwatering breakfast that requires minimal effort but delivers maximum flavor. These Bacon Kale Sheet Pan Eggs are your ultimate morning game-changer, transforming a simple breakfast into a restaurant-worthy feast. With crispy bacon, nutrient-packed kale, and perfectly cooked eggs, this one-pan wonder will revolutionize your breakfast routine and have everyone at the table begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 6 large eggs
- 4 strips of bacon
- 2 cups kale, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Arrange bacon strips in a single layer across one side of the sheet pan. Place the pan in the preheated oven and bake for 10-12 minutes until bacon is partially cooked but not completely crisp.
- Remove the sheet pan from the oven and carefully drain excess bacon grease, leaving a thin layer for cooking the kale and eggs.
- Spread the chopped kale evenly across the sheet pan around the bacon strips. Sprinkle with a pinch of salt and pepper.
- Create small wells or indentations in the kale where you'll crack the eggs. Carefully crack each egg into these spaces, ensuring they are evenly distributed.
- Season the eggs with additional salt and pepper to taste. Arrange the partially cooked bacon strips around the eggs and kale.
- Return the sheet pan to the oven and bake for 10-15 minutes, or until egg whites are set and yolks are cooked to your desired consistency.
- Remove from oven and let rest for 2-3 minutes. The residual heat will continue to cook the eggs slightly.
- Serve hot directly from the sheet pan, ensuring each serving gets an egg, some bacon, and kale.
Tips
- Use parchment paper or a well-seasoned baking sheet to prevent sticking and ensure easy cleanup.
- For perfectly cooked eggs, watch the cooking time carefully - the residual heat continues cooking even after removing from the oven.
- For runny yolks, aim for 10 minutes of baking; for firmer yolks, extend to 12-15 minutes.
- Create wells in the kale before adding eggs to help them stay in place and cook evenly.
- Drain excess bacon grease but leave a thin layer for added flavor and preventing sticking.
- Let the sheet pan rest for 2-3 minutes after cooking to allow eggs to set completely.
- For extra flavor, sprinkle some herbs like fresh thyme or chives before serving.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 3g
Protein: 16g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 285mg
