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Quick One-Pan Sheet Pan Sausage and Eggs

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A convenient and flavorful breakfast where sausage and eggs are roasted together on a single sheet pan, allowing the sausage fat to baste the eggs for a rich, tender result with minimal cleanup.

Ingredients

Scale
  • 1 pound sweet or hot Italian sausage (links or ground)
  • 6 to 8 large eggs
  • 1 bell pepper, diced
  • 1 red onion, diced
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon olive oil or avocado oil (for spraying)
  • Shredded cheddar or mozzarella cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (18×13 inches) with parchment paper or spray lightly with oil.
  2. Slice sausage links into half-inch rounds or break ground sausage into small chunks. Spread evenly in a single layer on the baking sheet.
  3. Bake sausage for 5 minutes until it starts to sizzle and release fat.
  4. Remove pan from oven. Stir sausage and spread diced bell peppers and onions on top. Return to oven and bake for 10 minutes.
  5. Remove pan and lower oven temperature to 350°F (175°C).
  6. In a bowl, whisk eggs with salt, pepper, and garlic powder. Pour evenly over the sausage and vegetables, spreading smoothly.
  7. Return to oven and bake for 15 to 18 minutes, or until eggs are set and edges are golden brown.
  8. Remove from oven and let rest for 5 minutes before cutting into squares and serving.

Notes

Avoid overcrowding the pan to prevent steaming; ingredients should be in a single layer. Eggs continue to cook after removal from the oven, so pull them when just barely set. For a dairy-free option, skip the cheese. For a vegan version, substitute eggs with pressed tofu scramble.

Nutrition

Keywords: sheet pan breakfast, sausage and eggs, one pan meal, easy breakfast, meal prep, gluten-free breakfast, high protein breakfast

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