Pescatarian Sheet Pan Breakfast
Total time55 min
Prep time15 min
Cook time40 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 lb breakfast sausage links
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 1 ½ lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 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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