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Sheet Pan Breakfast with Zucchini & Avocados

This is a delicious breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.

8 oz zucchini peeled and cubed (about 2 cups)
1 cup onion chopped
2 Tbsp olive oil divided
1/2 tsp kosher salt
1/8 tsp crushed red pepper flakes
2 cups baby kale packed
1 medium avocado halved, pitted, peeled and diced
4 large eggs
1 Tbsp fresh basil leaves 


  1. Preheat oven to 425F.
  2. Combine zucchini and onion on 9 x 13-inch sheet pan. Stir in 1 Tbsp. olive oil, kosher salt and red pepper flakes until evenly coated. Roast 15 minutes.
  3. Remove from oven. Stir in baby kale, avocado, remaining 1 Tbsp. olive oil and then make four wells. Crack eggs one at a time and carefully place one egg in each well.
  4. Return sheet pan to oven and cook until egg whites are set, about 10 minutes.
  5. Sprinkle with basil.

Serving suggestion: Top with your favorite vegetables or lemon slices and your favorite hot sauce.

Nutrition Facts
Calories: 290
Total Fat 20g
Cholesterol 185mg
Sodium 390mg
Total Carb 21g
Dietary Fiber 5g
Sugars 3g
Protein 10g
Vitamin A 80%
Vitamin C 60%

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