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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!

Hello, happy Monday, and welcome to breakfast week! It’s nothing formal, but I have several scrumptious breakfast ideas coming up that I’m so excited to share with you, starting with these sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto. This recipe is something I make versions of for myself all the time for quick breakfasts and lunches, because the combination of roasted sweet potatoes, crispy kale, and runny yolks is pretty much irresistible.

If you wanted to stop right there, you’d still have a healthy and craveworthy breakfast. However, the cilantro-pepita pesto is highly recommended, and really takes things over the top. (And hello, cilantro haters–I see you cringing and getting ready to close this tab! But never fear, because this pesto is just as delicious with basil instead of cilantro. Did I convince you to stay and hear me out?) It’s a simple blend of herbs, pepitas (otherwise known as raw pumpkin seeds), a clove of garlic if you’d like (I’ve been leaving it out in attempts to consume fewer FODMAPs), a squeeze of lime or lemon juice, salt and pepper, and extra virgin olive oil. Since this pesto is so simple, a good-quality olive oil makes a big difference. I absolutely love California Olive Ranch Everyday Extra Virgin Olive Oil (not sponsored in any way, it’s just my very favorite!).

You can whip up the pesto a couple of days in advance, and you’ll have extra after serving some with these sheet pan baked eggs. (To use leftover pesto, I highly recommend making a pesto frittata, serving big dollops alongside roast chicken, and/or tossing some with zucchini noodles. If there’s still some left after all that, throw it in the freezer for a rainy day!)

Once your pesto is ready (or you’ve decided to forgo it in the name of simplicity and speed), it’s time to get out the sheet pan. First we’re roasting some sweet potatoes, chopped nice and small, until they’re browned and a tiny bit crunchy around the edges. Next we’re adding a bunch of raw kale (preferably nice and dry!), and roasting for a few more minutes, until the greens are thin and crispy (just like kale chips!).

Finally, we’re making a few divots amongst the veggies and gently cracking in some eggs (I use two if it’s just me, and four if I’m sharing). The pan goes back into the oven once more, but this time you’ll want to stay close! Ovens and pans vary, and if you want perfectly runny yolks like I do, you’ll need to check frequently and pull the pan out when the eggs don’t even look quite ready–they’ll continue to cook for a minute or so after they come out. I take the pan out when there’s the teensiest bit of jiggle left in the whites, and they firm up by the time I’m ready to dig in a few minutes later.

I love to serve this from the sheet pan–it feels so decadent to dig in and eat right off the tray! If you prefer to transfer this to plates you definitely can, but the yolks are likely to break unless you’re extremely careful and armed with a ninja of a spatula. Either way, you’ll want to sprinkle some salt and pepper on the eggs and add dollops of cilantro-pepita pesto with relative abandon. Last step: enjoy! This is one of my very favorite breakfasts, and I hope it finds a beloved spot in your rotation, too.

Looking for more sheet pan meals? Try these Whole30 breakfast nachos or this sheet pan salmon with delicata squash, and check out this roundup of 16 paleo & Whole30 sheet pan recipes. Would you like to see even more sheet pan recipes in 2018? I’m really into them, and am hoping you’re excited about them, too!

Cilantro-Pepita Pesto

Yield: About 1 cup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This cilantro-pepita pesto is a delicious vegan, gluten-free sauce that will elevate any number of dishes and is a snap to throw together!

Print

Ingredients

• 2 cups lightly packed cilantro leaves and tender stems
• 1 cup lightly packed parsley leaves and tender stems (or just use more cilantro!)
• 1/3 cup raw, unsalted pepitas
• 1 clove garlic, smashed (optional)
• 1 tablespoon fresh-squeezed lime (or lemon) juice
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 2/3 cup extra virgin olive oil

Instructions

1. Add the cilantro, parsley, pepitas, and garlic (if using) to the bowl of a food processor and pulse until finely chopped. Add the lime juice and some salt and pepper and pulse again. With the food processor running, pour in the olive oil in a steady stream. Taste and adjust the seasoning if desired. Use right away, store in the refrigerator in an airtight container with a thin layer of oil on top for 2-3 days, or freeze for up to 2-3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2)
• 
  Frontier Natural Products Peppercorns, Og, Black, Tlch, 1.76-Ounce (Pack of 3)
• 
  Maldon Sea Salt Flakes, 8.5 Ounce Box

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1636Total Fat: 162gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 133gCholesterol: 34mgSodium: 1705mgCarbohydrates: 33gFiber: 8gSugar: 1gProtein: 21g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

Cilantro-Pepita Pesto

Yield: About 1 cup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This cilantro-pepita pesto is a delicious vegan, gluten-free sauce that will elevate any number of dishes and is a snap to throw together!

Print

Ingredients

• 2 cups lightly packed cilantro leaves and tender stems
• 1 cup lightly packed parsley leaves and tender stems (or just use more cilantro!)
• 1/3 cup raw, unsalted pepitas
• 1 clove garlic, smashed (optional)
• 1 tablespoon fresh-squeezed lime (or lemon) juice
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 2/3 cup extra virgin olive oil

Instructions

1. Add the cilantro, parsley, pepitas, and garlic (if using) to the bowl of a food processor and pulse until finely chopped. Add the lime juice and some salt and pepper and pulse again. With the food processor running, pour in the olive oil in a steady stream. Taste and adjust the seasoning if desired. Use right away, store in the refrigerator in an airtight container with a thin layer of oil on top for 2-3 days, or freeze for up to 2-3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2)
• 
  Frontier Natural Products Peppercorns, Og, Black, Tlch, 1.76-Ounce (Pack of 3)
• 
  Maldon Sea Salt Flakes, 8.5 Ounce Box

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1636Total Fat: 162gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 133gCholesterol: 34mgSodium: 1705mgCarbohydrates: 33gFiber: 8gSugar: 1gProtein: 21g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases.