Name: Breakfast Sheet Pan with Turkey Sausage Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 6
Cuisine: American
Ingredients: 1 pound sweet potatoes,, washed, chopped into ½-1 inch cubes (1 extra-large sweet potato or two medium sized sweet potato); 1 pound yellow potatoes, washed, chopped into ½-1 inch cubes (2 medium potatoes); 1 whole yellow onion, peeled and chopped; 1½ teaspoons salt; 1 teaspoon ground black pepper; 3 tablespoons olive oil; 12 pre-cooked sausage links, (if frozen defrost them by placing them in fridge the night before, or else defrost in the microwave).; 6 large eggs; 4 ounces sharp cheddar cheese, shredded; 2 tablespoons grated Parmesan cheese; ¼ cup chopped parsley

Jump to Recipe

This Sweet Potato Turkey Sausage Breakfast Sheet Pan is an easy and delicious one-pan breakfast! It's full of good-for-you ingredients like eggs, turkey sausage, sweet potatoes, Yukon gold potatoes, yellow onion, parsley, sharp cheddar and Parmesan cheese. It's perfect for meal-prepping, a yummy Sunday brunch, or breakfast for dinner!

How do you feel about breakfast for dinner?

I for one am a fan, especially when it’s protein-packed and filled with nutrient-dense ingredients like this Sweet Potato Turkey Sausage Egg Bake!

I love how filling this meal is, all while keeping the calories per serving pretty low.

Plus, it’s gluten-free and full of good-for-you ingredients like eggs, turkey sausage, sweet potatoes, Yukon gold potatoes, yellow onion, parsley, sharp cheddar and Parmesan cheese. #nailedit

And it tastes absolutely delicious! When the egg yolk seeps out and pools around those potatoes it tastes magical my friend. Mmmm… breakfast never tasted so good.

This breakfast sheet pan is perfect for meal-prepping, a yummy Sunday brunch, or breakfast for dinner aka Brinner!

I like to make a batch and eat it all week for breakfast. It’s so nice to be able to enjoy a wholesome meal with zero effort involved. Just grab it from the fridge, reheat and devour!

You will feel full and energized and ready to take on the day.

Yesss – this is truly the breakfast of champions!! (That’s you and me by the way.)

If you’re like me you’re crushing hard on sweet potatoes this time of year.

Are sweet potatoes good for you?

Let’s just go over some of the benefits of sweet potatoes:

First off, they’re super delicious!
They are full of antioxidants like vitamin C and A, which helps boost your immune system. These vitamins are also important for healthy vision, skin and organ function.
They’re also full of other healthy nutrients like manganese, B vitamins and minerals like potassium.
Sweet Potatoes raise your blood sugar at a slower pace than regular potatoes.
They can help regulate blood pressure.
They’re fiber-rich and may even help will weight loss – umm sign me up twice!

And not only are sweet potatoes delicious and good for us, they are also pretty versatile. You can use them just like you would regular potatoes. You can mash, bake and stuff, roast with other veggies or even shred them and turn them into cakes or a delicious breakfast skillet.

We roasted our sweet potatoes for today’s recipe. Allow me to share all the details:

How to make turkey sausage breakfast sheet pan:

Start by adjusting your oven rack so it’s in the middle position and then preheat the oven to 450 degrees.

Add chopped sweet potatoes, yellow potatoes, and onion to a large mixing bowl.

Sprinkle on the salt and pepper and olive oil and toss together.

Then place the veggies in a single layer on a non-stick sheet pan. Roast for 15 minutes, then (leaving the pan in the oven on the middle rack) switch the oven to the high-broil setting and broil for 3-5 minutes. (The potatoes should be fully cooked with a little bit of browning.)

Next, remove the baking sheet from the oven and switch the oven back to 450 degrees. Using the thin front edge of a spatula (metal is best) carefully release the potatoes that are stuck to the pan, then toss all the potatoes and onions.

Now, make six 5-inch square wells for the eggs and sausage. Place two sausage links on the top and bottom sides of the wells. Sprinkle the potatoes and sausage with the cheese and chopped parsley.

I like to spray the well for the eggs with cooking spray to make sure they don't stick. Then gently crack the eggs into the wells and bake for 3-4 more minutes for over medium eggs.

Keep in mind the eggs will keep cooking on the hot pan when you remove it from the oven, so I prefer to err on the side of less done and stick them back in the oven if I need to. (Also, some ovens run hotter than others - you may need more time or less in the oven with this step. So be sure to keep your eye on them closely during this step of the process).

Allow the sheet pan to cool for a few minutes, cut the breakfast bake into 6 portions, then use a large spatula to carefully remove the egg, sausage and potato squares individually from the pan. (I use a metal spatula because it is thinner and sharper, and gets under the eggs better without breaking them.)

Devour immediately or enjoy for breakfast all week! To store, I like to stack them in a large sealed container with layers of parchment paper between each egg square. That way I just lift them out with the parchment paper and place them on a plate to reheat or eat cold.

Yes – I eat them cold because they are just that good!! Don’t judge people!!

This Turkey Sausage Breakfast Sheet Pan situation is something you need to try!

Whether you’re meal-prepping, making a family breakfast, or a weeknight brinner, this needs to make it on your meal plan - yesterday!

Yield: 6 Servings

Breakfast Sheet Pan with Turkey Sausage Recipe

This Sweet Potato Turkey Sausage Breakfast Sheet Pan is an easy and delicious one-pan breakfast!

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Ingredients

1 pound sweet potatoes,, washed, chopped into ½-1 inch cubes (1 extra-large sweet potato or two medium sized sweet potato)
1 pound yellow potatoes, washed, chopped into ½-1 inch cubes (2 medium potatoes)
1 whole yellow onion, peeled and chopped
1½ teaspoons salt
1 teaspoon ground black pepper
3 tablespoons olive oil
12 pre-cooked sausage links, (if frozen defrost them by placing them in fridge the night before, or else defrost in the microwave).
6 large eggs
4 ounces sharp cheddar cheese, shredded
2 tablespoons grated Parmesan cheese
¼ cup chopped parsley

Instructions

Place oven rack in the middle position and preheat oven to 450F.
Toss sweet potatoes, yellow potatoes, onion, salt and pepper in olive oil and roast for 15 minutes on a sheet pan. Leaving the pan in the oven on the middle rack, switch to the high-broil setting and broil for 3-5 minutes. (The potatoes should be fully cooked with a little bit of browning.)
Remove the pan from the oven and switch the oven back to 450 degrees. Using the thin front edge of a spatula, carefully release any potatoes that are stuck to the pan and then toss them (a metal spatula is best, but use caution as it could scratch your non-stick pan).
Make 6 five-inch square-shaped wells for the eggs and sausage. Place two sausage links on the top and bottom sides of the wells.
Sprinkle the potatoes and sausage with the cheese and chopped parsley.
Spray each well with cooking spray be make sure the egg doesn't stick. Gently crack the eggs into the wells and bake for 3-4 more minutes for over medium eggs. Be sure to keep your eye on them closely during this step of the process (*see note).
Allow the breakfast bake to cool for a few minutes, cut the breakfast bake into 6 portions, then carefully with a large spatula remove the egg, sausage and potato squares individually from the pan. (I use a metal one because it is thinner and sharper and gets under the eggs better without breaking them. Be aware it could scratch your non-stick pan.)
Serve immediately, or enjoy for breakfast all week!
To store stack them individually separated with parchment paper in a large sealed container. When ready to eat, just lift them out with the parchment paper and place them on a plate to reheat or eat cold.

Notes

I cleaned my potatoes and left the skins on for even more nutrients and fiber.

The eggs will continue cooking on the hot pan even after you remove it from the oven, so I prefer to err on the side of “less done.” If needed put them back in the oven an additional minute or two until they are cooked as you like. Also, some ovens run hotter than others - you may need more time or less in the oven with this step.

Nutrition Information

Yield

Serving Size

1 egg with 2 sausage links & veggies
Amount Per Serving Calories 357Total Fat 20gSaturated Fat 7gUnsaturated Fat 0gCholesterol 199mgSodium 1029mgCarbohydrates 28gFiber 5gSugar 5gProtein 17g