Description
A wholesome and hearty Sheet Pan Breakfast Bowls recipe featuring roasted sweet potatoes, savory breakfast sausage, and fluffy baked eggs all cooked together on one pan for an easy and delicious morning meal.
Ingredients
Scale
Vegetables
- 3 cups peeled and cubed sweet potatoes (1/2 inch cubes)
- 1/4 cup diced red bell pepper
Protein
- 1 12-ounce package uncooked breakfast sausage links
- 8 eggs
Other
- 1 tablespoon olive oil
- 1/3 cup milk
- 1/4 teaspoon salt (for sweet potatoes)
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (for eggs)
- 1/4 teaspoon black pepper
- Toppings such as cheese, hot sauce, avocado chunks, plain Greek yogurt (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F to get ready for roasting and baking.
- Prepare sweet potatoes: In a mixing bowl, toss together the cubed sweet potatoes with olive oil, 1/4 teaspoon salt, and onion powder. Spread the mixture onto one end of the sheet pan.
- Prepare sausage: Cut the breakfast sausage links into 1/2 to 1 inch pieces and place them on the opposite end of the sheet pan from the sweet potatoes.
- Mix eggs: Using the same bowl, whisk together the eggs, diced red bell pepper, milk, the remaining 1/4 teaspoon salt, and black pepper until well combined.
- Prepare baking dish: Place a small greased baking dish (about 6-cup capacity or similar loaf pan) in the center of the sheet pan and pour the egg mixture inside.
- Bake ingredients: Put the sheet pan with the potatoes, sausage, and egg dish into the oven. Bake for 30 minutes, stirring the eggs after 15 minutes and then every 5 to 10 minutes thereafter until the eggs and sausage are fully cooked and sweet potatoes are tender.
- Assemble bowls: In individual bowls, layer roasted sweet potatoes, cooked sausage pieces, and baked eggs.
- Add toppings: Garnish with your choice of cheese, plain Greek yogurt, avocado chunks, hot sauce, or any preferred toppings. Serve warm and enjoy!
Notes
- Use a loaf pan if you don’t have a 6-cup baking dish; both work well for the eggs.
- Stirring the eggs periodically ensures even cooking and fluffiness.
- Customize toppings to your liking—this recipe pairs well with a variety of cheeses and sauces.
- For a vegetarian version, substitute sausage with plant-based sausage alternatives and omit or replace milk and eggs accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 7 g
- Sodium: 1153 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 406 mg
