Sheet Pan Breakfast Bake

When it comes to breakfast, you might not think immediately of the sheet pan, but it makes bulk prepping easy and efficient. This is so simple and makes clean-up so easy.  


  • 1 sweet potato large; cut into 3-4 cups of ¾ inch cubes
  • 2 bell peppers cut into 1.5 inch
    chunks; see note 2
  • 1 zucchini quartered, then sliced into ½ inch thick slices
  • 2 tablespoons olive oil divided
  • 1 tablespoon fajita seasoning
  • 1lb Italian Chicken sausage the big ones


  1. Prepare - Heat oven to 400°F. Line a sheet pan with parchment paper and set aside. Chop sweet potatoes into small cubes (½-¾ inches).
    Toss in 1 tablespoon olive oil and fajita seasoning and arrange on one end of the sheet pan. Cut up bell peppers and zucchini, toss in the remaining 1 tablespoon olive oil, and arrange on the other end of the sheet pan.
  2. Prick sausages several times with a paring knife and arrange over veggies.
  3. Bake - Bake for at 400°F for 30 - 40 minutes, giving veggies a quick stir and flipping sausages if needed halfway through. If some veggies seem done sooner, you can scoop them off and put the sweet potato back in the oven.

Storage + Reheating


Fridge - Cool completely, then store in air-tight meal prep containers in the fridge for up to 4 days.

Reheat - in the microwave until steaming hot and enjoy!


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