Special Diet - Created Date : 23.9.2019
Oven-baked, easy and delicious. Baked kale is turned into nutritious crispy chips while hash browns and eggs add comfort to this simple breakfast. This Sheet Pan Breakfast with Kale, Bacon and Hash Browns makes a great meal for large company. Omit cheese for Whole30 and it’s just as good.
Is it just me or is there a legitimate reason to avoid using the stove? I opt for the oven whenever I can to feed my family of hungry teenagers and hard-working hubby. I can no longer get away with making a hash brown breakfast on the skillet to feed everyone. Even when I use my large cast iron skillet. I would need two of those to sufficiently feed my brood.
That’s why I’ve been loving all things sheet pan! They are large enough for our family and I can even do two sheets at a time when we have company. And the best part? My stove is clean and since it’s literally in the middle of our kitchen with glorious morning light glaring right at it – that’s a good thing!
Sheet Pan Breakfast with Kale, Bacon & Hash Brown
This Sheet Pan Kale and Bacon Hash Breakfast has all your favorite comfort-food ingredients but with an added bonus: kale. You can choose to opt out of this hardy green but if you’re wanting to add more vegetables to your diet – this is a great way. You can also swap kale with spinach or chopped chard, if kale is not your thing. The baking turns these nutritious greens into chips-like texture.
It’s important to note that in order to achieve that crispy bacon, it has to be par-cooked first. Simply place it in a pre-heated oven for 15 minutes and while that’s cooking – prep your other ingredients. After this cooking time, I then remove the bacon and carefully pour out excess grease onto a half-pint mason jar to use for other recipes. Be sure to reserve a few tablespoons of the grease on the sheet pan for the hash brown and kale mixture.
Note: Grease from bacon that is made with clean ingredients is good to use. I prefer to use antibiotic & hormone-free bacon cured with natural sugars. This bacon grease can be used for stir-frys, eggs and other recipes.
My favorite method is cooking potatoes in the pressure cooker for 5 minutes on manual with natural release pressure. Do this the night before so the potatoes are completely cool to make shredding easier. I have not tried this with store-bought hash browns as they typically contain canola oil and/or preservatives and do not recommend them. If you do use frozen hash browns, I would suggest thaw them first and drain excess liquid.
Finally, timer is your friend here. Because of the different cooking times of the ingredients used in this recipe, you will need to take the pan out a total of three times to add more ingredients for that perfect sheet pan breakfast. If you set a timer (I used my built-in oven timer), you should be okay. Having said that, ovens do vary so these times are just a general guideline.
Hash Brown Prep:
If using frozen pre-made hash browns, thaw first and drain excess liquid. Or cook them the night before so it has enough time to cool down, making shredding easier. I cook them in my pressure cooker for 5 minutes with 5 minutes natural pressure release, then quick release.
Sheet Pan Breakfast
Preheat oven to 450 F degrees.
Cut bacon strips in half (this makes cooking quicker and easier to assemble later). Place them in single layer on a large sheet pan.
Par-cook bacon for 15 minutes in a preheated oven on top rack. Set timer for 15 minutes.
While bacon is cooking, combine hash brown, 3/4 cup cheese, salt, paprika, and parsley, and garlic powder together in a large bowl. Toss in kale and combine but don't over mix.
When timer goes off after 15 minutes, remove sheet pan from the oven. Using tongs, remove bacon from sheet pan onto a plate. Carefully pour out excess bacon grease from the pan onto a small jar for other uses, reserving 2-3 tablespoons on the pan for the hash browns.
Toss in the combined hash browns and kale mixture and spread evenly across the pan.
Set bacon strips directly on top of the hash brown and kale mixture and place back in the oven for 8 minutes on top rack.
After the hash brown has cooked, remove the pan from the oven. Carefully make 4-6 small wells in the pan. Make sure the bottom of the wells are greased (they should be from the bacon).
Break in the eggs into the wells. Season the eggs only with freshly ground salt and pepper. Toss the remaining 1/4 cup of parmesan cheese all throughout the pan.
Set back in the oven on bottom rack for 5-7 minutes for softer yolks or longer for more well-done eggs, depending on preference.
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Anya is the founder and author behind Prepare & Nourish, a place where she shares her passion for traditional, healthy and delicious foods. She enjoys re-creating her deeply rooted Slavic recipes with nourishing ingredients all the while keeping her home and homeschooling their children. She and her husband love to share good food with good friends around their hand-crafted farmhouse table in Northern California. You can connect with Anya on Facebook, Instagram,Twitter, and Pinterest.
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"