Fructose Free Sheet Pan Breakfast
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Learn more →Ingredients
4 servings
- 1 lb breakfast sausage links
- 1 ½ lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange a rack in the center position.
- 2
In a large bowl, toss the potato cubes, bell pepper pieces, and onion pieces with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
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