Vegetable and egg sheet pan breakfast bake

Check out how many calories in Vegetable and egg sheet pan breakfast bake. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
  
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 395 (20% DV)
Fat: 21g (32% DV)
Carbohydrates: 16g (5% DV)
Protein: 36g (71% DV)
Ingredients:  Makes 5 servings (5 each)
2  cups
 
1 
 
2  tablespoons
 
1  lb.
 
3  cups
 
5 
 
1  cup
 
1/2  cup
 

Tip: For nutritional information on all the ingredients in Vegetable and egg sheet pan breakfast bake just click on each ingredient name. Then adjust the serving size for any Vegetable and egg sheet pan breakfast bake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Toss the vegetables in ghee. Add salt, pepper, paprika, garlic powder, red chili flakes, chili powder, allspice, cayenne. Spread on a sheet pan on parchment paper. Pop in the oven at 375 while you cook the sausage.
2
Brown the sausage. Doesn't need to be cooked through all the way.
3
Layer the chopped kale over the vegetables, then add the sausage on top. Or, in a casserole dish, press the kale down in the bottom, then add the roasted vegetables and sausage.
4
Add 4 raw eggs to the top of everything. Pour the egg whites over the mixture. Add salt and pepper.
5
Bake for 20 minutes.
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