Sheet Pan Kale and Egg Bake
High protein low carbohydrate breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 4 cups chopped kale
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1/2 garlic clove, minced
- 1/4 teaspoon sea salt
- 4 extra large eggs
- 2 ounces shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F. Spray a sheet pan with cooking spray and set aside.
- Toss chopped kale with oil, lemon juice, garlic and salt. Massage with hands gently to coat. Spread kale on baking sheet.
- Make 4 holes in kale .
- Separate egg and place white inside of hole made in kale. Lay yolk on top of egg white. Repeat with remaining eggs.
- Place baking sheet in oven and bake until eggs are firm , about 5-10 minutes.
- Remove sheet pan from oven. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition
- Serving Size: 148 grams
- Calories: 280 calories
- Sugar: 2 grams
- Sodium: 760 mg
- Fat: 21 grams
- Saturated Fat: 7 grams
- Trans Fat: 0
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 300 mg