If you need a delicious dish for a group, look no further than this harvest sheet pan breakfast bake that’s hearty and comforting. With chicken sausage, eggs, and Fall veggies roasted to perfection, it’s a fantastic Whole30 meal!
When I’m looking for easy breakfast ideas for a group, it’s all about what’ll take the least amount of work while still being delicious, so everyone will love it. I don’t want to spend too much time and effort to whip up a meal early in the morning, and this Whole30 sheet pan breakfast is perfect for those times. Everything gets cooked in one pan, and it’s ready in no time!
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Harvest Sheet Pan Breakfast Bake Recipe
When I first thought of this dish, the name “harvest breakfast” immediately came to mind. It contains some of my favorite fall vegetables combined with chicken sausage and eggs, and coated in the most flavorful seasoning. I used sweet potatoes, brussels sprouts, and onions, then also added pecans and dried cranberries for that delicious crunch and tartness. The result is one of my favorite paleo sheet pan recipes I’ve made in a long time!
How to Make Harvest Breakfast Bake on the Sheet Pan
As all Whole30 sheet pan meals are, this sheet pan breakfast bake is made with healthy, real food ingredients that come together in a single pan. This makes clean up a breeze, which my husband is especially happy about!
Here’s how to make this Whole30 sheet pan breakfast:
- Preheat oven to 425 degrees F.
- Prepare the ingredients by chopping the veggies and slicing the chicken sausage. Add them all to a large mixing bowl.
- In a separate bowl, whisk together the ingredients for the seasoning. Pour the seasoning mixture over the chicken and veggies, and toss together to coat.
- Transfer to a large baking sheet and spread out into an even layer. Bake for 20 minutes minutes until the vegetables are golden brown and fork tender.
- Stir in roasted pecans and dried cranberries.
- Make 6 wells and carefully crack an egg into each well, keeping the yolks intact.
- Bake for 5-7 minutes more until the eggs are cooked to your liking.
Notes and Substitutions for this Harvest Breakfast
- There are a large amount of ingredients for this paleo sheet pan recipe, and you’ll need a sheet pan that’s big to fit everything into an even layer. I used a 19×13 baking sheet and it was perfect. You can also divide the contents into 2 smaller sheet pans. If the ingredients are too crowded together, they won’t cook and brown properly.
- This is a Whole30 sheet pan meal, so if you are staying compliant, make sure to find chicken sausage that’s sugar free and nitrate free. I like Applegate’s Organic Chicken and Apple Sausage. Another good option is Aidells Chicken and Apple Smoked Sausage.
- I used sweet potatoes as the main starch, but you can also use butternut squash, pumpkin, kabocha squash, or potatoes.
- If you don’t have pecans on hand, you can omit or use chopped walnuts instead. I do recommend it if you like a bit of crunch with every bite!
If you enjoyed this harvest sheet pan breakfast bake, you might also enjoy these paleo and Whole30 sheet pan meals:
- Sheet Pan Steak and Potatoes with Green Beans (Paleo, Whole30)
- Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)
Harvest Sheet Pan Breakfast Bake (Paleo, Whole30)
- 12 oz sugar-free chicken sausage I used Applegate's Chicken and Apple Sausage
- 1 lb brussels sprouts trimmed and halved
- 1 lb sweet potatoes cubed
- 1/2 red onion cut into chunks
- 1/3 cup pecans roughly chopped
- 1/4 cup dried cranberries no sugar added
- 6 eggs
- Preheat the oven to 425 degrees F.
- Slice the sausage in to 1/2-inch thick rounds and transfer to large mixing bowl.
- Prepare and chop/slice the sweet potatoes, brussels sprouts, and onion, and add it to the bow.
- In a separate bowl, combine all ingredients for the seasoning whisk together.
- Pour the seasoning mixture over the sausage and veggies, and toss together to coat evenly.
- Transfer to a large baking sheet (I used a 19×13 sheet pan), and spread out into an even layer.
- Bake in the oven for 20 minutes until the vegetables are soft and lightly browned.
- Remove from the oven, and stir in chopped pecans and dried cranberries.
- Make 6 wells, and drop an egg into each well carefully without breaking the yolk. Season the salt with salt and pepper.
- Bake for 5-7 more minutes until the eggs are cooked to your liking.
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