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thehungryhungryhiker

Sheet Pan Breakfast Bake

Prevent Whole30 breakfast egg boredom with a simple sheet pan recipe loaded with vegetables instead.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 ounces smoked sausage of choice, sliced 1/2" thick check labels for Whole30, I use Nature's Promise Organic Sweet Italian Chicken Sausage
  • 16 ounces Brussels sprouts, stems trimmed and halved
  • 3 carrots, large, peeled and sliced to 1/2" thick coins
  • 1 sweet potato, large, peeled and cubed to 1/2" dice
  • 12 ounces butternut squash, peeled and cubed to 3/4" dice
  • 3-4 tbsp avocado oil
  • ½ tsp sea salt

Method
 

  1. Preheat oven to 400° F. Line a large sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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!