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Breakfast Sheet Pan with Turkey Sausage Recipe

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

Course Breakfast, Dinner
Cuisine American
Keyword Sheet Pan
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 6 Servings
Calories 357 kcal
Author Holly Sander

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
  • 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

  1. Place oven rack in the middle position and preheat oven to 450F.
  2. 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.)
  3. 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).
  4. 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.
  5. Sprinkle the potatoes and sausage with the cheese and chopped parsley.
  6. 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).

  7. 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.)

  8. Serve immediately, or enjoy for breakfast all week!

  9. 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.

Recipe Notes