Sheet Pan Breakfast Bake
As promised, I’m back with my second Whole30 breakfast recipe of the week! This one is pretty different from my first post of the week in that this recipe is a sheet pan meal (praise hands emoji for the simplicity of it) AND it’s egg free for those intolerant or just for those who are sick of eggs at this point in your Whole30. I feel you because I’ve definitely been there before. I love making this recipe because it makes a TON of food and it loads you up with a lot of vegetables and healthy carbs to start your day. I don’t know about you, but those are my favorite kinds of recipes!
This recipe was inspired by Mike’s mom. A few years back she made a simple side dish of roasted vegetables to accompany Christmas Day dinner. I don’t even remember the main dish she made because Mike and I thought the roasted vegetables were so good. A few weeks later we were grocery shopping and Mike exclaimed that he wanted to make roasted vegetables similar to what his mom had made a few weeks prior. I thought it was an excellent idea because I enjoyed it so much as well. I decided to throw some chicken sausage in as well for a little more added protein. And then, I threw it all in the oven and called it a breakfast.
One of my favorite things about this recipe is that it is incredibly versatile. Since I prefer white potatoes, I often use white potatoes in place of sweet potatoes. In fact I did just this when I photographed this recipe. I used to hate sweet potatoes but I’ve really come around to them in my old age. I don’t think they’ll ever quite take the place of white potatoes in my heart, but at least I no longer avoid them like the plague. I’m growing up!
Do you recognize these sausages? Probably not. Only someone as weird as me would recognize something like sausage. I’ve talked about them before because I use these sausages pretty much every chance I get. I do consider them expensive at $6 for a package of 6 sausages (12 ounces), but they’re organic and squeaky clean and great in so many different recipes. They are my sausage of choice whether I’m doing a round of Whole30 or not. If you didn’t recognize them, I’ll remind you that I used them recently in my Sausage Kale Soup recipe as well as my Spanish Chicken Soup recipe. I purchase them at my local Stop and Shop and I’m always looking for new ways to eat them.
Are you weird like me? Will you only buy one specific type of sausage? Or one specific type of anything, for that matter? If so, let me know in the comments below. It would be nice to have some reassurance that other people out there have food quirks just like me!
Take an hour out of your Sunday this weekend to prep this sheet pan meal for your breakfasts for the next week. You can stuff your face with vegetables first thing in the morning and I know you’ll be so pleased that you did!
Sheet Pan Breakfast Bake
Ingredients
Method
- Preheat oven to 400° F. Line a large sheet pan with parchment paper.
- Add the sausage, Brussels sprouts, carrots, sweet potatoes, and butternut squash to the sheet pan. Use your hands to create as even a single layer as possible, but it's okay if the ingredients are touching and overlapping.
- Distribute the 3-4 tablespoons of avocado oil as evenly as possible over the sheet pan, coating as many items as possible. Repeat with the sea salt.
- Roast at 400° F for 35-40 minutes, until all vegetables are fork tender and starting to brown. You can toss the vegetables after they have been roasting for 20 minutes, however it's not necessary and I usually do not. Serve warm and enjoy!
