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Sausage & Egg Breakfast Sheet Pan Meal

This Whole30 sausage & egg breakfast sheet pan meal is nourishing, delicious and most importantly, easy to clean up!
Course Breakfast
Cuisine American
Keyword breakfast, dairy free, gluten free, paleo, whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 164kcal
Author Sara

Ingredients

  • 8 links Uncooked Breakfast Sausage I use Jones Dairy Farm for Whole30 compliant
  • 4 Eggs
  • 1.5 cups Fingerling Potatoes halved; can also use baby red or gold potatoes
  • 1 cup Brussels Sprouts quartered
  • 1 Tbls Avocado Oil or oil of choice
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  • Line a large baking sheet with parchment paper and pre-heat the oven to 400'F
  • In a large bowl toss the halved fingerling potatoes & quartered brussels sprouts in the oil and salt and pepper. Spread them in an even layer on the baking sheet and nestle the thawed, uncooked sausage links in the veggies
    Bake for 20 minutes, remove from the oven
    Move veggies around to make 4 open spots on the pan. Crack each egg into a spot and place the tray back into the oven. Bake another 5-10 minutes until eggs are cooked to preference and sausage is completely cooked through

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Fiber: 2g | Sugar: 1g