Sheet Pan Sausage Breakfast Hash Recipe
A flavorful and easy-to-make Sheet Pan Sausage Breakfast Hash featuring roasted sweet and Yukon gold potatoes, bell peppers, onions, and Italian chicken sausage, topped with melted sharp cheddar cheese and finished with perfectly cooked eggs. A wholesome and satisfying breakfast or brunch option with a balance of protein, veggies, and bold spices, all cooked on one pan for minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables
- 1 medium sweet potato, cut into ½ inch cubes
- 2 medium Yukon gold potatoes, cut into ½ inch cubes
- 1 large red bell pepper, cut into ½ inch chunks
- 1 large orange bell pepper, cut into ½ inch chunks
- 1 red onion, halved and sliced
Seasonings & Oil
- 2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
Protein & Cheese
- 1 pound spicy or mild Italian chicken sausage in casing
- ¾ cup to 1 cup (3 to 4 ounces) shredded sharp cheddar cheese (optional)
- 4 to 6 large eggs
To Serve
- Hot sauce or salsa, as desired
Instructions
- Preheat and prepare veggies. Preheat your oven to 400°F (205°C). Place the cubed sweet potatoes, Yukon gold potatoes, bell peppers, and sliced red onion on a large sheet pan. Drizzle with extra-virgin olive oil and sprinkle with kosher salt, garlic powder, paprika, cumin, dried thyme, and freshly ground black pepper. Toss everything together to coat evenly.
- Roast vegetables. Spread the vegetables out in a single layer on the sheet pan to ensure even cooking. Roast in the preheated oven for about 20 minutes until the potatoes start to soften.
- Add sausage. While the vegetables roast, slice or crumble the Italian chicken sausage as preferred. After the initial 20 minutes of roasting the veggies, add the sausage pieces to the sheet pan, tossing slightly to combine, and return to the oven. Roast for another 15-20 minutes, until the sausage is cooked through and veggies are tender and caramelized.
- Top with cheese and cook eggs. If using cheddar cheese, sprinkle it over the hash evenly and return the pan to the oven for a few minutes until the cheese melts. Meanwhile, cook eggs to your liking separately—fried, scrambled, or poached work well.
- Assemble and serve. Divide the sausage breakfast hash onto plates, top each serving with an egg, and season with freshly ground salt and pepper. Serve immediately with hot sauce or salsa on the side for extra flavor.
Notes
- This recipe is highly customizable—feel free to swap in your favorite veggies or different sausage varieties.
- For a quicker breakfast, roast the potatoes first, then add quicker-cooking vegetables like bell peppers halfway through.
- Cooking eggs separately allows more control over their doneness and presentation.
- Leftovers reheat well for a hearty next-day breakfast.
