Sheet Pan Sausage Breakfast Hash
Protein-packed sheet pan breakfast hash baked to perfection with a rainbow of veggies, Italian sausage, and eggs. This easy, perfectly seasoned sausage and sweet potato breakfast hash is great for serving a whole family or meal prepping for the week!
Servings 4 servings
Calories 427cal
Ingredients
- 1 medium sweet potato, cut into ½ inch cubes
- 2 medium yukon gold potatoes, cut into ½ inch cubes
- 1 large red bell pepper, cut into ½ inch chunks
- 1 large orange bell pepper, cut into chunks
- 1 red onion, halved and sliced
- 2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 1 pound spicy or mild italian chicken (or pork) sausage in casing
- ¾ cup to 1 cup (3 to 4 ounces) shredded sharp cheddar cheese (optional, but delish)
- 4 to 6 large eggs (or as many as you’d like)
- Freshly ground salt and pepper, to taste
- To serve
- Hot sauce or salsa
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Prepare and bake veggies: Add sweet potatoes, potatoes, red bell pepper, orange bell pepper, and onion slices to the sheet pan. Drizzle olive oil over and then sprinkle with kosher salt, garlic powder, paprika, cumin, dried thyme, and freshly ground black pepper. Use clean hands to toss the veggies so they are well coated with the oil and spices. Spread into a single layer on the baking sheet. Bake for 20 minutes.
- Remove from the oven and use a spatula to flip the veggies, then add the sausage: Remove sausage from its casing and place in 1-inch pieces on the baking sheet. (This is an easier tactic than rolling into meatballs, and oftentimes I just ‘plop’ the sausage right out of the casing onto the sheet pan!) It's okay if some of the sausage covers the veggies but try to nestle it in open spots if you’re able to. Bake for 15 minutes.
- Remove from the oven again, sprinkle veggies with cheese, then crack 4 to 6 eggs (or as many as you’d like for serving) onto the sheet pan over the veggies and cheese (just not over the sausage) and sprinkle eggs with salt and pepper. Place back in the oven and bake an additional 7 to 10 minutes, depending how cooked you like your eggs. 7 to 8 minutes were perfect for mine! Dollop with hot sauce or salsa and serve immediately.
Notes
If you want to serve this later or meal prep it, I recommend cooking your eggs separately and serving once you reheat.
This recipe is also great in tacos with some scrambled eggs, and/or with some pinto beans and green chile!
To make vegetarian: simply omit the sausage and enjoy as-is with the eggs.
Nutrition
Serving: 1serving (without cheese, using 4 eggs) | Calories: 427cal | Carbohydrates: 33.3g | Protein: 28.8g | Fat: 20.4g | Saturated Fat: 4.6g | Fiber: 5.7g | Sugar: 5.8g