This sheet pan breakfast bake is the most hands off way to prep four breakfast portions on Meal Prep Sunday!
When it comes to breakfast, are you on team sweet or team savory? I do try to mix things up but am often drawn to sweet oatmeal because it’s just so dang easy! So today, I’m sharing an easy savory breakfast option for us.
Turns out I have a very similar recipe like this already on the blog! You can check out these Turkey Sausage Sweet Potato Lunch Bowls and laugh!
So oops I guess I’m copying my own recipe, although this breakfast version is changed up slightly, and for the better: cooked all on one sheet pan (rather than the grill), and no sauce, just a simple rub for the sweet potatoes.
Don’t forget to pin this post to save it for later!
Reasons to love this Sheet Pan Breakfast Bake:
- it bakes up all on one sheet pan
- it’s super simple but tastes so good!
- it’s gluten-free, dairy-free and paleo-friendly
How to make this sheet pan breakfast bake
Start off by chopping up your veggies: one large sweet potato for 3-4 cups *small* cubes, 1 zucchini and 2 bell peppers.
Stir up the seasoning (adapted from my favorite homemade fajita seasoning!), and toss the sweet potato cubes with olive oil and the spice blend.
Arrange everything on a baking sheet and arrange the sausages over top. For this recipe, you want the large Italian sausages, not smaller breakfast sausages. Prick the sausages a few times each.
Bake at 400°F for 30-40 minutes, until your sweet potatoes are baked through. If your other veggies seem done sooner, you can scoop them off and put the sweet potato back in the oven.
* remember 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.
Can I swap the bell peppers and zucchini out? 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.
Can I freeze this recipe? 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!
Can I add eggs to the pan? 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.
Tips & equipment for sheet pan breakfast bake:
- I recommend a good quality Chef’s Knife to chop up your veggies, some sturdy sheet pans so your food bakes evenly, and glass meal prep containers to keep your food fresh for longer.
- I like to keep my sweet potatoes and veggies separate on the pan in case the veggies are ready to come off earlier
- Looking for more sheet pan breakfast recipes? Check out these Sheet Pan Pancakes, How to Bake Bacon, and Sheet Pan Eggs
Sheet Pan Breakfast Bake
- 1 sweet potato (large; cut into 3-4 cups of 3/4 inch cubes)
- 2 bell peppers (cut into 1.5 inch chunks)
- 1 zucchini (cut into chunks)
- 2 tablespoons olive oil (divided)
- 1 tablespoon fajita seasoning
- 1 lb Italian sausage (the big ones; not small breakfast sausages)
- Heat oven to 400°F. Line a sheet pan with parchment paper and set aside.
- Chop sweet potatoes into small cubes (1/2-3/4 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 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.
- Roast for 30-40 minutes, giving veggies a quick stir and flipping sausages if needed halfway through.
- Cool, then portion out into four meal prep containers.
- Store in air-tight containers in the fridge for up to 4 days.
- Reheat in the microwave until steaming hot and enjoy!