Vegetarian Sheet Pan Breakfast
Total time55 min
Prep time15 min
Cook time40 min
4.6(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!