One Sheet Pan Sweet Potato Breakfast Recipe

Introduction

This One Sheet Pan Sweet Potato Breakfast is a vibrant and hearty dish perfect for busy mornings. Roasted sweet potatoes and cabbage combine with savory chicken apple sausage and eggs for a delicious, all-in-one meal. It’s easy to prepare and packed with flavor.

Ingredients

• 4 cups sweet potatoes, cut into half inch cubes
• 2 cups red cabbage, cut into one inch chunks
• 2 tbsp rendered duck fat, ghee, or olive oil
• 2–4 Aidell chicken apple sausages, cut in half
• 1.5 tbsp smoked paprika
• 1 tbsp sea salt, plus extra for topping avocados
• 4–6 brown eggs
• 1–2 avocados, cut in half and thinly sliced
• 1/4 lemon
• 1–2 tbsp fresh chives or your favorite fresh leafy herbs for garnish

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Rinse the sweet potatoes and cut them into 1/4 inch slices, then into strips, and finally into half inch cubes. Cut the red cabbage in half, then into six wedges, followed by 1 inch pieces. Break apart the cabbage so it is not in large chunks.
2. Step 2: In a large bowl, combine the sweet potatoes, cabbage, duck fat (or ghee or olive oil), smoked paprika, and sea salt. Toss well to evenly coat all ingredients.
3. Step 3: Spread the mixture evenly on a sheet pan. Roast in the oven until the potatoes and cabbage start to become toasty and brown, about 20 minutes.
4. Step 4: Cut the chicken apple sausages in half. Remove the sheet pan from the oven and mix the vegetables. Taste and adjust seasoning if necessary.
5. Step 5: Move the vegetables to the sides of the pan to make space. Add a small amount of fat to the empty spots to prevent the eggs from sticking. Crack the eggs into these spaces. Reduce oven temperature to 400°F (200°C).
6. Step 6: Return the sheet pan to the oven and cook for another 8–10 minutes, or until eggs reach desired doneness.
7. Step 7: While the eggs cook, cut avocados in half, remove the seed and skin, then slice thinly. Use your hand to fan the slices. Sprinkle with salt and squeeze fresh lemon juice over them.
8. Step 8: Once cooked, add the avocado slices and sprinkle fresh chives or herbs over everything. Serve with hot sauce if desired. Enjoy your colorful and nourishing breakfast!

Tips & Variations

• Try substituting bell peppers, Brussels sprouts, zucchini, mushrooms, or onions for the cabbage to vary the flavors and textures.
• Use leftover cooked steak, pork, chicken, or bacon instead of sausage. If using raw bacon, add it with the potatoes at the beginning of roasting.
• For a dairy-free option, stick with olive oil or rendered duck fat instead of ghee.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to prevent eggs from overcooking. Avoid microwaving as it can make the eggs rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can swap chicken apple sausage for any cooked or raw sausage you prefer. Just adjust the cooking time if using raw sausage by adding it earlier with the vegetables.

How do I know when the eggs are done?

Check the eggs after 8 minutes; the whites should be set and opaque, while the yolks can be cooked to your preference by adding or reducing time.

One Sheet Pan Sweet Potato Breakfast Recipe

---

★★★★★

4.9 from 135 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This one sheet pan sweet potato breakfast is a wholesome, vibrant morning meal featuring roasted sweet potatoes, red cabbage, chicken apple sausages, and baked eggs, all finished with creamy avocado slices and fresh herbs. It’s an easy, all-in-one dish perfect for a nutritious and flavorful start to your day.

---

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups sweet potatoes, cut into half inch cubes
• 2 cups red cabbage, cut into one inch chunks
• 1–2 avocados, cut in half and thinly sliced
• 1/4 lemon
• 1–2 tbsp fresh chives or your favorite fresh leafy herbs for garnish

Protein

• 2–4 Aidell chicken apple sausages, cut in half
• 4–6 brown eggs

Fat & Seasoning

• 2 tbsp rendered duck fat, ghee, or olive oil
• 1.5 tbsp smoked paprika
• 1 tbsp sea salt, plus extra for topping avocados

---

Instructions

1. Preheat Oven: Preheat your oven to 425°F to get it ready for roasting the vegetables and sausages.
2. Prepare Vegetables: Rinse the sweet potatoes and cut them into 1/4-inch slices. Then slice into strips and finally cut into cubes. Cut the red cabbage in half, then into 6 wedges, and separate into roughly 1-inch pieces. Break apart any large chunks so they roast evenly.
3. Toss Vegetables with Seasonings: In a large bowl, combine the sweet potatoes, red cabbage, duck fat (or ghee/olive oil), smoked paprika, and 1 tablespoon sea salt. Toss everything until the vegetables are fully coated with the fat and spices.
4. Roast Vegetables: Spread the coated vegetables in an even layer on a baking sheet. Roast in the oven for nearly 20 minutes until they begin to brown and become toasty.
5. Add Sausages and Eggs: Cut the chicken apple sausages in half. Remove the sheet pan from the oven and mix the potatoes and cabbage to redistribute them. Taste and add more seasoning if needed. Arrange sausages on the pan by moving the vegetables aside, add a little extra fat to prevent sticking, then crack the eggs carefully into the empty spaces. Reduce oven temperature to 400°F and return the pan to bake for about 8-10 minutes until eggs are cooked to your liking.
6. Prepare Avocado Garnish: While the sheet pan finishes cooking, cut the avocados in half, remove the seed and skin, then slice thinly. Use your hand to fan the slices and sprinkle with salt and squeeze fresh lemon juice over them.
7. Serve and Garnish: Once everything is cooked, add the avocado slices and sprinkle fresh chives or herbs over the top right on the sheet pan or after plating. Serve with your favorite hot sauce for an extra kick and enjoy a balanced, flavorful breakfast.

Notes

• Try other vegetables like bell peppers, Brussels sprouts (quartered), zucchini, mushrooms, or onions for variation.
• For meat alternatives, use leftover cooked steak, pork, or chicken. You may also add raw or cooked bacon; if raw, add with the potatoes from the start.
• Fat choice can be customized based on your preference: duck fat, ghee, or olive oil all work well.
• Adjust spice levels and salt according to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sheet pan breakfast, sweet potato breakfast, roasted vegetables, chicken apple sausage, baked eggs, healthy breakfast