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!
Prep Time10 minutes mins
Cook Time27 minutes mins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast ideas, harvest breakfast, paleo sheet pan meals, whole30 breakfast for a crowd, whole30 breakfast ideas, whole30 sheet pan breakfast, whole30 sheet pan meals
Servings: 6 servings
Calories: 401kcal
- 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
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.
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