Name: Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups peeled and cubed sweet potatoes (1/2 inch cubes); 1/4 cup diced red bell pepper; 1 12-ounce package uncooked breakfast sausage links; 8 eggs; 1/3 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon onion powder; Cheese; Hot sauce; Avocado chunks; Plain Greek yogurt

Nothing kicks off a weekend morning quite like the aroma of roasted sausage and sweet potatoes filling your kitchen. This Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe is one of those hearty, comforting dishes you’ll want to return to again and again—simple, satisfying, and perfect for feeding a hungry crowd.

The image shows a small white speckled ceramic bowl with black handles filled with a layered dish. The bottom layer contains chunks of orange carrots and small round brown sausages. On top, there is a layer of light yellow scrambled eggs mixed with small red pieces, possibly tomatoes or red bell pepper. The dish is placed on a wooden round board on a white marbled surface, next to a gold spoon and a beige-and-white striped cloth. In the background, a white bowl filled with shredded orange cheese and a small white bowl with chopped green onions are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe
Top Tip
How to Serve Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe

Why You'll Love This Recipe

I adore how this recipe lets you take just one pan to create a balanced, colorful breakfast that feels homemade yet fuss-free. It’s the kind of dish where the flavors sing together—sweet potatoes, savory sausage, and fluffy eggs—and the best part? Minimal mess to clean up afterwards.

One-pan convenience: Everything cooks together on a single sheet pan, saving you time on prep and clean-up.
Balanced flavors and textures: The sweetness of roasted sweet potatoes pairs perfectly with juicy sausage and soft scrambled eggs.
Customizable toppings: You can personalize each bowl with cheese, hot sauce, avocado, or whatever you love most.
Great for meal prep: Make a big batch, store leftovers, and enjoy breakfast all week long.

The close-up image shows a bite of a layered dish held by a golden fork. The bite includes a chunk of orange sweet potato, topped with light shredded cheese and a dollop of white sour cream, garnished with a slice of green pepper. Below it, there is a mix of light yellow scrambled eggs, a piece of brown sausage, and small green vegetable bits. The background features a white bowl with more of the dish inside and a white bowl with chopped green onions on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role—sweet potatoes bring natural sweetness and fiber, sausage delivers savory richness, and eggs add protein and creaminess. Shopping for quality ingredients like fresh sausage and vibrant bell peppers will make a noticeable difference in flavor and texture.

Flat lay of peeled and cubed sweet potatoes in a simple white ceramic bowl, small white bowl of olive oil, whole uncracked brown eggs arranged neatly, breakfast sausage links raw and fresh, small white bowl of milk, small white ceramic bowl with diced red bell pepper, small white ceramic bowl of coarse salt, small white ceramic bowl of ground black pepper, small white ceramic bowl of onion powder, chunks of ripe avocado on a white ceramic plate, small white ceramic bowl of shredded cheese, small white ceramic bowl of bright red hot sauce, all ingredients symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Cubed to ½ inch for even roasting and ideal tenderness without falling apart.
Olive oil: Helps the sweet potatoes crisp without sticking and adds a subtle fruity richness.
Salt & onion powder: Basic seasoning that highlights the natural flavors.
Breakfast sausage links: Cut into bite-size pieces to roast alongside the potatoes and deliver juicy bites.
Eggs: Fluffy and tender, they pull everything together in a baking dish nestled right on the sheet pan.
Red bell pepper: Adds color, crunch, and a touch of sweetness to the eggs.
Milk: Lightens the eggs for a softer scramble that contrasts nicely with the roast.
Black pepper: A little heat and depth to round out the flavors.
Toppings: Cheese, hot sauce, avocado chunks, or Greek yogurt—all great for adding extra creaminess or zing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a blank canvas for breakfast creativity. I often swap the sausage for turkey or chicken sausage to lighten it up, or add some sautéed kale or spinach for a green boost. You can also easily make it vegetarian by replacing sausage with plant-based sausage or roasted mushrooms.

Variation: Adding diced jalapeños gives it a lovely smoky heat that wakes up your taste buds.
Seasonal twist: Swap bell pepper for roasted zucchini or asparagus in spring for freshness.
Dairy-free: Use a splash of almond or oat milk and skip cheese toppings if you want to keep it dairy-free.

Step-by-Step: How I Make Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe

Step 1: Prep your veggies and sausage

Start by peeling and cubing your sweet potatoes into roughly ½ inch pieces—this size is crucial for even roasting without ending up mushy. Toss them with olive oil, salt, and onion powder, then spread them out on one side of your sheet pan. Next, slice the sausage links into biteable pieces and spread them on the opposite end—this separation helps them roast perfectly without steaming.

Step 2: Whisk the eggs and peppers

In the same bowl you used for the sweet potatoes (hello, less dishes!), whisk together your eggs, diced red bell pepper, milk, salt, and black pepper. The milk lightens up the eggs to keep them tender while baking. You want that gentle fluffiness that balances the roasted sausages and sweet potatoes.

Step 3: Bake it all together

Place a small greased baking dish in the center of your sheet pan (I love using a 6-cup rectangular dish or even a loaf pan). Pour the egg mixture into that dish. Slide the pan onto the middle rack of your preheated 400°F oven. Bake for 30-35 minutes, stirring the eggs after about 15 minutes, then every 5-10 minutes to keep them cooking evenly and prevent overcooking. Meanwhile, the sausage gets nice and browned and the sweet potatoes soften to tender perfection.

Step 4: Assemble your breakfast bowls

Scoop the roasted sweet potatoes into the bottom of your bowls, add the browned sausage next, and top with fluffy baked eggs. Now's the time to add your favorite toppings—cheese, slices of creamy avocado, a dollop of Greek yogurt, or a splash of hot sauce all elevate this straightforward dish to something memorable.

Top Tip

I’ve made these Sheet Pan Breakfast Bowls countless times, and a few little tweaks have really boosted the results. These tips will help you get the best texture and flavor every time.

Evenly cut sweet potatoes: Keeping the cubes uniform ensures they cook at the same rate and come out tender without mush.
Separate sausage and veggies: Keep sausage on the opposite side of the pan from sweet potatoes so they roast instead of steam, creating better browning.
Stir the eggs gently: Stirring them every 5-10 minutes prevents curdling and keeps the eggs soft and creamy.
Use a greased baking dish: Makes removing your baked eggs so much easier and keeps the texture just right.

How to Serve Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe

sheet pan breakfast bowls - Serving Suggestion

Garnishes

My go-to garnishes are shredded sharp cheddar or pepper jack cheese for melty richness, slices of creamy avocado for a cooling contrast, and a drizzle of hot sauce to wake up your palate. Sometimes a spoonful of plain Greek yogurt adds just the right tang and creaminess. Fresh herbs like chopped parsley or chives add a fresh pop of color and brightness too.

Side Dishes

This dish is hearty enough to stand on its own, but I like pairing it with simple fresh fruit like orange slices or berries for a refreshing finish. A thick slice of crusty toast or an English muffin is perfect to sop up any runny egg or sauce. For a weekend brunch, add a side of lightly dressed mixed greens for a boost of freshness.

Creative Ways to Present

For special occasions, I’ve served these breakfast bowls in small cast iron skillets or individual ramekins straight from the oven—they look delightful and keep the meal warm longer. Adding a sprinkle of microgreens or edible flowers makes the presentation extra festive if you want to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers stay great stored in an airtight container in the fridge for up to 3 days. I usually portion them into individual containers for easy grab-and-go breakfasts or lunches. The sweet potatoes may firm up slightly but reheat beautifully.

Freezing

I’ve frozen portions of this dish wrapped tightly in foil and placed in freezer bags. When thawed overnight in the fridge and gently reheated, it keeps its flavor well—just keep toppings like avocado or fresh herbs fresh and add them after reheating.

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350°F for 10-15 minutes—this keeps the sausage juicy and the sweet potatoes nicely warmed through without drying out the eggs. If you’re short on time, a quick microwave zap works too, just cover loosely to keep moisture in.

Frequently Asked Questions:

Can I use ground sausage instead of links?

Absolutely! Ground sausage works fine too—just spread it on the pan in small clusters so it cooks through evenly along with the sweet potatoes.

How do I make this recipe vegetarian?

Substitute sausage with plant-based sausage or add hearty mushrooms like cremini or portobello chopped into chunks and roasted alongside the sweet potatoes.

Can I prepare this recipe the night before?

Yes! Chop everything and assemble in the baking dish and on the pan the night before, then cover and refrigerate overnight. Pop it into the oven in the morning—you might need to add a few extra minutes baking time.

What toppings do you recommend?

I love shredded cheese, sliced avocado, hot sauce, and a dollop of plain Greek yogurt. Fresh herbs like parsley or chives also add a nice bright note.

Final Thoughts

This Sheet Pan Breakfast Bowls with Sausage and Sweet Potatoes Recipe has become my go-to for weekend breakfasts and meal-prep mornings because it feels indulgent without being complicated. I love that it warms the whole house as it bakes, and that each bowl is a balanced plate I can feel good about. Honestly, once you try it, it’ll likely become a favorite in your breakfast rotation too—here’s to cozy, delicious mornings ahead!