Say hello to the first ever breakfast hash on my site! I wanted to create an easy, veggie and protein-packed breakfast for you to kick off the new year and meal prep for a busy week or share with loved ones.
This sheet pan breakfast hash is loaded with colorful vegetables, perfectly spiced tender potatoes, sausage, and eggs that you roast up all on one pan. It couldn’t be easier to make, and is truly a full, nourishing meal baked right in your oven.
I included tons of yummy ways to serve it and make it your own — breakfast tacos, anyone? Get this on your breakfast menu ASAP and enjoy!
Ingredients in this sheet pan breakfast hash
We’re loading up your pan with plenty of veggies, your fav sausage, and cooking eggs your way. Here’s what you’ll need:
- Potatoes: you’ll add both a sweet potato and a couple of Yukon gold potatoes, because what’s breakfast without perfectly crispy potatoes?
- Vegetables: we’re also adding the rainbow with orange and red bell peppers, and red onion.
- Spices: season everything with salt, garlic powder, paprika, cumin, dried thyme, and pepper.
- Sausage: I like to use spicy Italian chicken sausage in this recipe.
- Cheese: a sprinkle of sharp cheddar cheese is optional, but highly recommended.
- Eggs: crack some eggs right onto the sheet pan to bake in the oven. Easy and a great source of protein!
Make this breakfast hash your own
There are plenty of ways to customize this sausage breakfast hash:
- For the veggies: feel free to use any vegetables you love! Mushrooms, brussels sprouts, and even cubed butternut squash would be delicious.
- For the sausage: spicy or mild chicken or pork sausage would all be delicious, but you could also add cubed ham.
- For the cheese: I love sharp cheddar cheese, but pepper jack or your favorite shredded cheese will all be delicious. You can also omit the cheese to keep it dairy-free!
Can I make it vegetarian?
Absolutely! Simply omit the sausage and enjoy the breakfast hash with the eggs and all of those delicious roasted vegetables.
Delicious ways to serve this breakfast hash
This sausage breakfast hash is delicious served:
Storing & meal prep tips
Store any leftover breakfast hash without the eggs in an airtight glass container for up to 3-4 days. Reheat on the stovetop or in the microwave, and cook your eggs separately.
More breakfast recipes you’ll love
Get all of my breakfast recipes here!
I hope you love this sausage sweet potato breakfast hash! If you make it, please leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sheet Pan Sausage Breakfast Hash
Protein-packed sheet pan breakfast hash baked to perfection with a rainbow of veggies, Italian sausage, and eggs. This easy, perfectly seasoned sausage and sweet potato breakfast hash is great for serving a whole family or meal prepping for the week!
Ingredients
- 1 medium sweet potato, cut into ½ inch cubes
- 2 medium yukon gold potatoes, cut into ½ inch cubes
- 1 large red bell pepper, cut into ½ inch chunks
- 1 large orange bell pepper, cut into chunks
- 1 red onion, halved and sliced
- 2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 1 pound spicy or mild italian chicken (or pork) sausage in casing
- ¾ cup to 1 cup (3 to 4 ounces) shredded sharp cheddar cheese (optional, but delish)
- 4 to 6 large eggs (or as many as you’d like)
- Freshly ground salt and pepper, to taste
- To serve
- Hot sauce or salsa
Instructions
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Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
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Prepare and bake veggies: Add sweet potatoes, potatoes, red bell pepper, orange bell pepper, and onion slices to the sheet pan. Drizzle olive oil over and then sprinkle with kosher salt, garlic powder, paprika, cumin, dried thyme, and freshly ground black pepper. Use clean hands to toss the veggies so they are well coated with the oil and spices. Spread into a single layer on the baking sheet. Bake for 20 minutes.
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Remove from the oven and use a spatula to flip the veggies, then add the sausage: Remove sausage from its casing and place in 1-inch pieces on the baking sheet. (This is an easier tactic than rolling into meatballs, and oftentimes I just ‘plop’ the sausage right out of the casing onto the sheet pan!) It’s okay if some of the sausage covers the veggies but try to nestle it in open spots if you’re able to. Bake for 15 minutes.
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Remove from the oven again, sprinkle veggies with cheese, then crack 4 to 6 eggs (or as many as you’d like for serving) onto the sheet pan over the veggies and cheese (just not over the sausage) and sprinkle eggs with salt and pepper. Place back in the oven and bake an additional 7 to 10 minutes, depending how cooked you like your eggs. 7 to 8 minutes were perfect for mine! Dollop with hot sauce or salsa and serve immediately.
Recipe Notes
This recipe is also great in tacos with some scrambled eggs, and/or with some pinto beans and green chile!
To make vegetarian: simply omit the sausage and enjoy as-is with the eggs.
Nutrition
Serving: 1serving (without cheese, using 4 eggs)Calories: 427calCarbohydrates: 33.3gProtein: 28.8gFat: 20.4gSaturated Fat: 4.6gFiber: 5.7gSugar: 5.8g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
