Less mess, fewer dishes, and almost no hands-on cooking are just a few of the benefits that this sheet pan Tex-Mex sweet potato, kale, and bacon breakfast hash brings to your kitchen.

Directions

1. Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.
2. Add sweet potatoes, kale, onion, garlic, olive oil, smoked paprika, salt, and chipotle powder to a large mixing bowl. Toss together until everything is coated evenly with the olive oil and spices.
3. Transfer mixture to the prepared baking sheet and spread out as evenly as possible. Top with diced bacon.
4. Bake for 30 minutes, giving the mixture a stir halfway through baking.
5. Remove the sheet pan from the oven and make a well in the mixture for each egg. Gently crack the eggs into their respective wells.
6. Return to oven and bake for 5-6 minutes for a runny yolk, or 8-9 minutes for a fully cooked yolk.
7. Season with more salt and pepper to taste, garnish with chopped cilantro, and serve immediately.

Farm Team Tips

Don't forget to stir your mixture halfway through baking. Doing so will help the sweet potatoes and bacon cook evenly and prevent any bits of kale from charring.

Keep an eye on the eggs once they go in the oven. They cook quickly; a runny yolk can become a fully-cooked yolk in only a minute!

Feel free to adjust the number of eggs depending on how many people you're serving. A large sheet pan will fit 6 eggs comfortably, but you could even squeeze in 8 eggs if you need to.

Instead of sweet potatoes, you can use any potatoes you have. Russet, red, or yellow potatoes all work!

If you prefer to leave the skin on the potatoes, you can! Just be sure to scrub and rinse the outside really well.

The kale will cook down significantly. All 4 cups may seem like a lot when fresh, but it won't seem like a lot after it's been baked. Feel free to add even more kale if you like a lot of veggies for breakfast.