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Vegetable and egg sheet pan breakfast bake

Check out the Vegetable and egg sheet pan breakfast bake calories and how many carbs in Vegetable and egg sheet pan breakfast bake. Learn all the nutrition facts about what you eat at GymAmerica.
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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
 
 
2  tablespoons
 
1  lb.
 
3  cups
 
 
1  cup
 
1/2  cup
 

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetable and egg sheet pan breakfast bake ingredients. The serving size for any ingredient in Vegetable and egg sheet pan breakfast bake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
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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