Sheet Pan Breakfast with Eggs, Sausage, and Sweet Potatoes
This Sheet Pan Breakfast with eggs, sausage, sweet potatoes and asparagus is so easy to make! It's perfect for a busy morning (and it's healthy, too!).
Make This Recipe
Ingredients
1 large sweet potato, chopped
2 large shallots, sliced
3 garlic cloves, minced
2 TBSP olive oil
1 lb asparagus, chopped
10 pre-cooked chicken sausage links
6 Eggland’s Best eggs, large
Preparation
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
- In a large mixing bowl, shallots, garlic, 2 tbsp olive oil, and salt and pepper until vegetables are well coated.
- Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in a pre-heated oven for 8-10 minutes.
- Remove sheet pan from oven. Stir vegetables, and add asparagus and sausage. Return to oven for 10 minutes.
- Remove the sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
- Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with dried herbs of choice, if desired, and serve immediately. Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 165 |
| Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 166mg |
| Sodium | 101mg |
| Carbohydrates | 13g |
| Dietary Fiber | 3g |
| Protein | 8g |