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Roasted Potato and Egg Sheet Pan Brunch
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
  • ½ teaspoon black pepper
  • 1 small bunch kale
  • 8 large eggs
  • ¼ teaspoon crushed red pepper flakes
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