An Easy Recipe to feed one or a crowd with a healthy breakfast.

So, it looks like another trip to the Super Bowl for our Patriots!  Don’t they just know how to come from behind, and make it look easy? Though, in truth, they are able to do that because they practice. Practice. Practice. They know how to hang tough, not let the emotional clutter get in the way, and stick to their own agenda. We can all gain a valuable lesson from that work ethic.

In order to stick to your agenda, you have to know what it is—-in any category. If we’re talking food, my agenda is to eat real food, mostly plants. I know that I feel my best when I eat whole, unprocessed food in as close to its original state as possible.

I have a love/hate relationship with eggs. Maybe it’s more like an “on again/off again” situation.  Currently, we’re on again…..so for now, including them in my menus is a good thing. I hope it is for you too—-but believe me, if you’re in the camp that is off again—-I get it, really, I do. However, if you’re on again with eggs, then you will really appreciate this recipe for sheet pan veggie hash + eggs.

So often, people ask if I’m vegan, or if I’m gluten-free—or a number of other labels. I guess the honest answer to any of those questions will always be “none of the above.”  I go with what makes me feel good, and often that’s a bit different—but I’m honest with myself about it. It works well for me.  I know that when I indulge in certain foods (while they may be tasty and fun at the time) I just don’t feel great afterwards….and that’s the truth.  Besides, I think labels are limiting and don’t serve most people well.

Sheet Pan Veggie Hash + Eggs is the ideal breakfast (or brunch, or lunch or dinner) if you:

• Need of a well-balanced meal.
• Are short on time.
• Have limited oven space.
• Don’t want to spend much time cleaning up from cooking.
• Have a large crowd coming.
• Are cooking for just 1-2 people.
• Love a tasty meal that is ready all at the same time.
• Are currently crushing on eggs.
• Like to follow a recipe.
• Are comfortable making substitutions to own this dish. (if these aren’t your favorite veggies….no problem!).
• Have an agenda to eat real food and want to stick to it!
• Whole30 is your thing.
• Eating a paleo diet is important to you.
• Are not on a diet, but want to eat healthy food.

I’m not sure what took me so long to jump onto the sheet pan bandwagon? To be clear, I own a fair amount of sheet pans and use them regularly. They are great for roasting veggies or potatoes, baking cookies, making kale chips, veggie burgers or granola….but making an entire meal on one sheet pan—that’s what I’m newly smitten with. This recipe is flexible too….you want to sub broccoli for fennel? Go for it! Purple potatoes for the sweets? No problem! Still one pan. Still good.

No mess, no fuss. So simple. Take a lesson from the Patriots play book:  Show up (for yourself) and don’t let anything (or anyone) get in the way….DO YOUR JOB (eat wholesome real food)!

Yield: 6 Servings

Sheet Pan Veggie Hash + Eggs

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Easy to prepare healthy breakfast. Veggies and eggs....a great way to start the day.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 small purple onion
• 2 small sweet potatoes
• 1 bulb fennel
• 4 cloves garlic
• 1 Tablespoon avocado oil
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• ½ teaspoon cumin
• ¼ teaspoon thyme
• 1 bunch curly kale
• 6 eggs

OPTIONAL:

• Sea salt
• Crushed red pepper
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 425 and line a sheet pan with unbleached parchment paper.
2. Prepare veggies: thinly slice onion; cut sweet potato lengthwise in quarters and then thinly slice into ¼ rounds; trim fennel, cut in half and then thinly slice; mince garlic.
3. Lay onions, potatoes and fennel onto prepared baking sheet. Drizzle with oil, garlic, spices and roast for 10 minutes. Stir and then roast for additional 10 minutes.
4. Meanwhile, prepare kale: remove inner thick stems, wash and pat dry the leaves, then roughly chop.
5. Toss the kale into the roasted veggies. It will wilt. Make 6 wells into the mixture and then carefully pour in one cracked egg into each. OPTIONAL: sprinkle eggs with sea salt and crushed red pepper.
6. Place sheet pan back into oven to cook the eggs. This will take anywhere from 6-10 minutes. Time will vary depending on how well done you like your eggs. Start checking at 6 minutes for runny yolks, longer for a more well cooked egg---timing also depends on your oven, so keep an eye on them.
7. Serve with fresh parsley sprinkled over the top.

Notes

You can add or substitute other vegetables that YOU like.

Nutrition Information:

Yield:

6

Serving Size:

1 egg plus veggies
Amount Per Serving: Calories: 130 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 186mg Sodium: 365mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 8g