Description
Sheet Pan Breakfast Bowls featuring roasted sweet potatoes, savory breakfast sausage, and fluffy baked eggs, perfect for a hearty and delicious start to your day. This easy-to-make recipe combines simple ingredients on one sheet pan for minimal cleanup and maximum flavor.
Ingredients
Scale
Vegetables
- 3 cups peeled and cubed sweet potatoes (cut into 1/2 inch cubes)
- 1/4 cup diced red bell pepper
Meats
- 1 12-ounce package uncooked breakfast sausage links
Egg Mixture
- 8 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Seasonings and Oil
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
Toppings (optional)
- Cheese
- Hot sauce
- Avocado chunks
- Plain Greek yogurt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients.
- Prepare Sweet Potatoes: In a mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, 1/4 teaspoon salt, and onion powder until evenly coated. Spread the sweet potatoes onto one end of a large 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 away from the sweet potatoes.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, diced red bell pepper, milk, 1/4 teaspoon salt, and black pepper until smooth and well combined.
- Set Up Baking Dish: Place a small greased baking dish (such as a 6-cup rectangular dish or loaf pan) in the center of the sheet pan, then pour the egg mixture into the dish.
- Bake: Place the sheet pan in the oven and bake for 30 to 35 minutes. Stir the eggs after the first 15 minutes, then continue to stir every 5 to 10 minutes until the eggs and sausage are cooked through and the sweet potatoes are tender.
- Assemble Bowls: In individual bowls, layer the roasted sweet potatoes, cooked sausage pieces, and baked eggs.
- Add Toppings: Top with your choice of cheese, plain Greek yogurt, avocado pieces, hot sauce, or any other favorite toppings.
Notes
- Use a loaf pan or any similar small baking dish if a rectangular 6-cup dish is not available.
- Stirring the eggs frequently ensures they cook evenly and remain fluffy.
- Toppings are optional and can be customized to your taste preferences.
- Cooking times may vary slightly based on oven differences; check for fully cooked eggs and soft sweet potatoes before removal.
- This recipe can be doubled for a larger batch, adjusting the sheet pan size 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
