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
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
- Preheat Oven: Preheat your oven to 425°F to get it ready for roasting the vegetables and sausages.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
