Sheet Pan Baked Eggs with Sweet Potatoes, Kale, & Cilantro-Pepita Pesto
Recipe type: Gluten free, Grain free, Paleo, Whole30, Breakfast, Vegetarian, Nut free
Prep time: 
Cook time: 
Total time: 
Serves: 1-2 servings
These sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto are packed with flavor and nutrition, but free of gluten, grains, dairy, and nuts!
  • 2 medium sweet potatoes, peeled and chopped into small pieces (about ¾ inch)
  • 1 tablespoon avocado oil, divided
  • Sea salt and freshly ground black pepper, to taste
  • 3-4 large curly kale leaves, destemmed and torn into bite-size pieces (about 2 cups)
  • 2-4 eggs
  • ¼ cup cilantro-pepita pesto (see recipe below)
  1. Preheat the oven to 425°F.
  2. Place the chopped sweet potatoes on a large sheet pan and toss with two teaspoons of the oil, a few pinches of salt, and a couple grinds of black pepper. Roast for 20 minutes, tossing and stirring once about halfway through.
  3. Add the kale to the pan and stir to combine. Roast for 3-4 more minutes, until the kale appears dry and has reduced in size.
  4. Use a spoon or spatula to make 2-4 wells amongst the vegetables, depending on how many eggs you're planning to use. Divide the remaining oil between the wells. Carefully crack one egg into each divot. Return the pan to the oven and roast for about 5 more minutes, checking frequently, or until the eggs are almost done to your liking. The eggs will continue to cook a bit on the pan after you remove it from the oven, so I recommend taking it out when they're a bit shy of perfect.
  5. Season the eggs with salt and pepper, and add dollops of cilantro-pepita pesto. Enjoy right from the pan, or transfer to plates. (Warning: the transfer will be a messy operation. It's really fun to enjoy this straight from the pan!)
Recipe by A Calculated Whisk at