Harvest Sheet Pan Breakfast Bake (Paleo, Whole30)
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!
Servings: 6 servings
Calories: 401kcal
Ingredients
- 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
Seasoning
- 1/4 cup avocado oil or your favorite cooking oil
- 2 tbsp apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp ground black pepper plus more to taste
Instructions
- 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 19x13 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.
Video
Nutrition
Serving: 1serving - makes 6 | Calories: 401kcal | Carbohydrates: 31g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 223mg | Sodium: 898mg | Potassium: 646mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11815IU | Vitamin C: 68mg | Calcium: 85mg | Iron: 3mg