Healthy Sausage Breakfast Bowls

Make-ahead healthy sausage breakfast bowls with roasted root vegetables and turkey sausage. Prep ahead and reheat for tasty meal prep breakfasts.

Meal prep breakfasts are a lifesaver! It is the only way I can get everything done in the mornings and still remember to eat. These sheet pan eggs and sheet pan breakfast bake are some of our other favorites!

These sausage breakfast bowls contain healthy vegetables, carbohydrates and proteins to start your day off right!

Cooked together on a sheet pan, they are easy to prep and makes clean up a breeze on meal prep day. Enjoy immediately, or portion out for easy reheat breakfasts through the week.

Ingredients we'll need

• sausage - I've used small (breakfast) turkey sausages, but you can swap in your favorite type. If you use large sausages, you'll need to increase the cooking time. 
• root vegetables - pictured here is potatoes, sweet potatoes, and butternut squash are pictured, but you could also include carrots, parsnips, and beets, or add your favorite vegetables.
• olive oil- helps the vegetables brown and get crisp in the oven
• cinnamon- adds a nice 'breakfasty' flavor to the vegetables; feel free to omit if you want the bowls to be more savory. Alternatively, you could swap for oregano.
• salt- to enhance the flavors of the vegetables.
• maple syrup- adds a subtle sweetness to the vegetables that goes nicely with the cinnamon. Feel free to omit if you'd like a more savory breakfast.

Use two sheet pans

For this recipe, I recommend using two different sheet pans: one for the sausage and one for the vegetables. This way, you can easily pull the sausage out of the oven without having to pick them out from the vegetables on the pan.

Place a wire rack over a sheet pan to cook the sausages. This helps with the texture of the breakfast sausages, by allowing air to circulate on all sides, and helps them roast rather than steam.

Find my favorite sheet pans in my shop.

Adding flavor

These breakfast bowls keep things really simple and rely on the sausage to provide most of the flavor. Tossing the vegetables in a small amount of maple syrup and cinnamon gives them a subtle 'breakfast' flavor.

If you'd like to keep the flavors savory, omit the maple syrup and swap the cinnamon for oregano. A few cloves of fresh garlic would also be nice!

Swaps + substitutions

• swap turkey sausage for pork, beef or chicken
• swap the root vegetables for other veggies like broccoli or cauliflower, adjust cook time as needed
• swap the cinnamon for Italian seasoning or oregano
• swap the maple syrup for honey or leave it out
• serve in a tortilla for a breakfast taco (top with cheese, salsa and your other favorite taco toppings)

Looking for more breakfast recipes?

• Sheet Pan Breakfast Bake
• Spinach & Feta Breakfast Quesadillas (Freezer-Friendly)
• Herb & Zucchini Egg Bake Recipe
• Frozen Breakfast Taquitos
• Breakfast Tacos (Meal Prep)

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Make Ahead Sausage Breakfast Bowls

5 from 3 votes

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

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Make ahead healthy sausage breakfast bowls with roasted root vegetables and turkey sausage. Prep ahead and re-heat for tasty meal prep breakfasts.

4

Ingredients

• ▢ 1 lb breakfast turkey sausage 450 g; see note 1
• ▢ 6 cups root vegetables cubed: potato, sweet potato and butternut squash pictured; see note 2
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons maple syrup
• ▢ ¼ teaspoon ground cinnamon
• ▢ salt & pepper
• ▢ 1 red onion diced

Instructions 

• Heat oven to 400°F.
• Place a wire rack over a baking sheet and arrange the sausages over top. Prick each sausage 5-10 times with a paring knife.
• In a large bowl, toss the veggies with the olive oil, maple syrup, cinnamon, salt and pepper. Arrange on a second baking sheet.
• Bake everything for 15 minutes.
• Flip the sausages, stir up the potatoes, and return to the oven for another 15 minutes.
• Remove the sausages from the oven and allow to cool.
• Increase the oven to 450°F. Scatter the onions over the potatoes. Return to the oven and bake for another 15 minutes.
• Enjoy immediately or portion out into meal prep containers and refrigerate for up to 4 days.

Tips:

1- you may swap for your favorite sausages. If you swap for larger sausages, adjust the cook time as needed.

2- you can get creative with the vegetables, adding carrots, parsnips, beets, cauliflower, broccoli or more. Adjust cook time as needed.

 

Storage

• Store in an air tight container in the fridge for up to 4 days
• Reheat in the microwave or in a frying pan until steaming hot

Variations

• swap turkey sausage for pork, beef or chicken
• swap the root vegetables for other veggies like broccoli or cauliflower, adjust cook time as needed
• swap the cinnamon for Italian seasoning or oregano
• swap the maple syrup for honey or leave it out
• serve in a tortilla for a breakfast taco (top with cheese, salsa and your other favorite taco toppings)

Nutrition Information

Serving: 1bowl, Calories: 360kcal, Carbohydrates: 56g, Protein: 13g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 42mg, Sodium: 445mg, Fiber: 7g, Sugar: 17g

Author: Denise Bustard

Course: Breakfast

Cuisine: American

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