Bacon & Kale Sheet-Pan Eggs Recipe
Recipe By EatingWell
Our trick for making a big batch of eggs? Get out your sheet pan. With this simple recipe, you can easily meal-prep breakfast for the week. Serve them as is or in a sandwich. A sprinkling of za’atar—a middle eastern spice blend that’s a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs—adds big, bold flavor to these frittata-like squares.
4.2
22 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Bacon & Kale Sheet-Pan Eggs Recipe
- 2 Larges eggs
- 0.03 cup Reduced fat milk
- 0.06 teaspoon Salt
- 0.06 teaspoon Ground pepper
- 0.11 cup Chopped kale
- 0.06 cup Chopped rinsed roasted red peppers
- 0.08 cup Crumbled Feta Cheese
- 0.33 Slices Bacon, Cooked And Crumbled
Nutrition
value
value
201
calories per serving
12 g Fat18 g Protein6 g Carbs3 g FiberOther
Current Totals
- Fat12g
- Protein18g
- Carbs6g
- Fiber3g
MacroNutrients
- Carbs6g
- Protein18g
- Fiber3g
Fats
- Fat12g
Vitamins & Minerals
- Calcium151mg
- Iron3mg
- Vitamin A227mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B989mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium43mg
- Manganese< 1mg
- Phosphorus270mg
- Selenium45mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell