This Roasted Potato and Egg Sheet Pan Brunch Is Perfect for Lazy Weekends
Ingredients
- 1 ½ pounds red or Yukon gold potatoes, scrubbed and quartered
- 1 pound Brussels sprouts, halved
- 4 shallots, quartered
- 4 garlic cloves, peeled and crushed
- ¼ cup plus 1 tablespoon olive oil, separated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small bunch kale
- 8 large eggs
- ¼ teaspoon crushed red pepper flakes
Instructions
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