This sheet pan breakfast bake with sausages, sweet potato, zucchini, and bell peppers is seasoned with fajita seasoning for a delicious and easy meal prep breakfast. Gluten-free, dairy-free, and paleo-friendly.
When it comes to breakfast, you might not think immediately of the sheet pan, but it makes bulk prepping easy and efficient. Just like our turkey sausage sweet potato lunch bowls, this sheet pan breakfast bake works perfectly for meal prep!
Made with seasoned sweet potatoes, zucchini, bell pepper, and sausage, this recipe filled with healthy and wholesome ingredients and is an easy option to add into your breakfast rotation.
And I think you're going to love the simplicity here- cooking your breakfast up on sheet pans makes prep and clean-up so easy!
Reasons you'll love this recipe
- it bakes up all on one sheet pan for easy prep and clean up
- it's packed with delicious flavor, lots of healthy veggies, and plenty of protein
- you'll have four healthy breakfasts packed with protein and veggies in under an hour!
Ingredient Notes
- Veggies - we used sweet potatoes (you could swap for regular potatoes if you prefer), as well as zucchini, and bell peppers; make sure you cut the sweet potatoes into uniform ¾ inch cubes and the bell peppers in larger 1 ½ inch cubes so that they cook through in the same amount of time.
- You may swap the vegetables for alternatives like cauliflower, broccoli, butternut squash, or whatever you have in the fridge, however this may alter the cook time. You may wish to group the veggies separately and pull the ones that cook through first off the pan.
- Seasoning - the seasoning blend we will use in this recipe is adapted from our homemade fajita seasoning! You can swap for a store bought seasoning blend to save on prep time.
- Sausages - you want the large Italian sausages, not the small breakfast sausages; we like mild Italian sausages, but you could use spicy for a little extra kick.
Step by Step Directions
Prepare
Heat oven to 400°F. Line a sheet pan with parchment paper and set aside.
Chop sweet potatoes into small cubes (½-¾ inches). Toss in 1 tablespoon olive oil and fajita seasoning and arrange on one end of the sheet pan. Cut up bell peppers and zucchini, toss in the remaining 1 tablespoon olive oil, and arrange on the other end of the sheet pan.
Prick sausages several times with a paring knife and arrange over veggies.
Tip - We like to keep the sweet potatoes and veggies separate on the pan in case the veggies are ready to come off earlier (the sweet potatoes may need a few extra minutes to cook)
Bake
Bake for at 400ºF for 30 - 40 minutes, giving veggies a quick stir and flipping sausages if needed halfway through. If some veggies seem done sooner, you can scoop them off and put the sweet potato back in the oven.
Tip - keep in mind that for meal prep it's OK if your sweet potatoes are *slightly* under since they will cook again a second time when you reheat.
Portion
Let cool completely, then portion out into four meal prep containers.
FAQ
Sure! I did one test batch with broccoli and cauliflower and it was great! I also suspect brussels sprouts would be pretty amazing in this recipe. Just keep an eye to make sure your veggies aren't done before your sweet potato.
This can come down to personal preference, but my personal preference is that I don't enjoy freeze/thawed roasted veggies as I find they get slimy. The sausages you can freeze for sure, though!
YES! Crack some eggs over the veggies during the last 5-10 minutes of cooking. Note that this won't be great for meal prep if you do it that way.
Storage + reheating
- Fridge - Cool completely, then store in air-tight meal prep containers in the fridge for up to 4 days.
- Freezer- I do not recommend freezing roasted vegetables as they can get slimy when freeze/thawing. The sausages may be frozen in an air tight container or wrapped in plastic wrap for up to 3 months.
- Reheat - in the microwave until steaming hot and enjoy!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Sheet Pan Breakfast Bake
Ingredients
- 1 sweet potato large; cut into 3-4 cups of ¾ inch cubes; see note 1
- 2 bell peppers cut into 1.5 inch chunks; see note 2
- 1 zucchini quartered, then sliced into ½ inch thick slices
- 2 tablespoons olive oil divided
- 1 tablespoon fajita seasoning see note 5
- 1 lb Italian sausage the big ones; not small breakfast sausages
Instructions
- Prepare - Heat oven to 400°F. Line a sheet pan with parchment paper and set aside.Chop sweet potatoes into small cubes (½-¾ inches). Toss in 1 tablespoon olive oil and fajita seasoning and arrange on one end of the sheet pan. Cut up bell peppers and zucchini, toss in the remaining 1 tablespoon olive oil, and arrange on the other end of the sheet pan (see note 3)Prick sausages several times with a paring knife and arrange over veggies.
- Bake - Bake for at 400ºF for 30 - 40 minutes, giving veggies a quick stir and flipping sausages if needed halfway through. If some veggies seem done sooner, you can scoop them off and put the sweet potato back in the oven. * See note 4
- Portion - Let cool completely, then portion out into four meal prep containers.
Tips:
- for the sweet potatoes to cook through in the allotted time, they need to be cut small
- keep the bell peppers larger so they don't overcook
- we like to keep the sweet potatoes and veggies separate on the pan in case the veggies are ready to come off earlier (the sweet potatoes may need a few extra minutes to cook)
- keep in mind that for meal prep it's OK if your sweet potatoes are *slightly* under since they will cook again a second time when you reheat.
- use a store bought fajita seasoning packet to cut down on prep time
- Fridge - Cool completely, then store in air-tight meal prep containers in the fridge for up to 4 days.
- Reheat - in the microwave until steaming hot and enjoy!
Nutrition Information
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madalin stunt cars 2 says
Can’t wait to make this. My family will love this.
April Klei says
This is so good and super easy to make. I made this with chicken apple maple blueberry sausage from my local meat market instead of Italian sausage. I also put the sweet potatoes in first with the sausage then added the other veggies about 1/2 way through coot time so the softer veggies wouldn’t be mushy. It turned out perfect. Everyone LOVED it!
Denise says
Nice! Thanks for sharing your method. Also, that sausage sounds DELISH!