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Breakfast / Brunch

Greens, Eggs & Ham

Often underestimated for their versatility, sheet pans are more than glorified cookie sheets. They’re capable of knocking out all-in-one meals, which means you are too! You've probably heard of sheet pan dinners, but how about a sheet pan breakfast?

Rise and shine, or serve breakfast for dinner, with a makeover of Dr. Seuss’ literary green eggs and ham. Featuring roasted bitter greens blended into a creamy sauce, sunny side-up eggs, and roasted ham, this meal is simple yet scrumptious.


6 servings

Total Time

45 minutes

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Test Kitchen Tip

The combination of kale and a bitter green, like turnip or mustard greens, adds tons of nutrition in addition to a variation in flavor


Preheat oven to 425°. Coat a baking sheet with nonstick spray.

Toss onions and serrano with 1 Tbsp. oil; season with salt and pepper and transfer to prepared baking sheet. Roast onions until soft and nearly translucent, about 10 minutes, stirring frequently.

Stir in garlic and roast 5 minutes, stirring occasionally.

Toss turnip greens and kale with remaining 2 Tbsp. oil and season with salt and pepper; add to baking sheet, tossing with onion mixture. Roast greens until wilted, 810 minutes, stirring frequently. Transfer one-fourth of the roasted greens mixture to a blender.

Add half-and-half, Parmesan, zest, and nutmeg; purée then season with salt and pepper. Combine puréed mixture with remaining roasted greens mixture; spread in an even layer over half of the baking sheet.

Form 6 small wells in the greens mixture. Crack an egg into each well; season with salt.

Arrange ham in a single layer on remaining half of baking sheet and roast until egg whites are set and yolks are still runny, rotating pan and stirring ham halfway through, 1214 minutes.


Use the back of a tablespoon to form wells in greens mixture, making them big enough to hold an egg.


For easier filling, crack each egg into a liquid measuring cup or bowl with a spout before pouring into wells.

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