American · easy
Sheet Pan Eggs and Sausage
Breakfast sausage links, peppers, and onions roast together on one pan while eggs bake in little wells you make at the end. Everything finishes at the same time, nothing requires attention, and cleanup is one pan. Real breakfast food at dinner speed.
- 38 min
- Total
- 4
- Serves
- $8.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
Parent noteKids can pick their egg doneness. Runny yolks are fine for most but cook to 165°F for young toddlers. The sausages are the crowd-pleaser here. Contains eggs.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Breakfast Sausage Links1 lb
- Bell Peppers (any color), sliced2 large
- Yellow Onion, cut in wedges1 medium
- Eggs4 large
- Olive Oil2 tbsp
- Salt and Black Pepper1 to taste
Method
- 01
Preheat oven to 400°F. Line a large rimmed sheet pan with foil.
- 02
Arrange sausage links, bell pepper strips, and onion wedges on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss.
- 03
Roast 20 minutes, flipping sausages halfway through.
- 04
Push sausage and vegetables to the sides to create 4 clear spaces in the pan.
- 05
Crack one egg into each cleared space. Season egg yolks with salt.
- 06
Return to oven. Bake 8-10 minutes until whites are set but yolks are still runny (or cook longer for set yolks).
- 07
Serve directly from the pan. Offer toast or English muffins on the side.
- 420
- Calories
- 22g
- Protein
- 8g
- Carbs
- 33g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
