Sheet-Pan Brunch with Sausage, Eggs, and Veggies

Why You’ll Love This Recipe

• One-pan ease: minimal prep, even less cleanup.
• Balanced brunch: protein-packed eggs and sausage with caramelized veggies and tender potatoes.
• Customizable heat and herbs so it suits any palate.
• Scales up effortlessly for a crowd.

Grocery List

• Produce: Baby potatoes, bell peppers, red onion, flat-leaf parsley, lemon (optional)
• Dairy: Eggs
• Pantry: Smoked sausage, olive oil, smoked paprika, garlic powder, dried oregano, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

Sheet-Pan Brunch

• 1.5 lb baby potatoes, halved
• 12 oz smoked sausage (kielbasa, andouille, or similar), sliced 1/2-inch thick on a bias
• 2 medium bell peppers (any colors), cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 4 large eggs

To Finish

• 1/4 cup chopped fresh flat-leaf parsley
• Lemon wedges and hot sauce, for serving (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan (13×18 inches) with parchment paper for easy cleanup and to prevent sticking. If your oven runs cool or you’re using a non-convection oven, you can let the empty pan preheat for 5 minutes to help jump-start browning.

Step 2: Season and roast the potatoes

In a large bowl, toss the halved baby potatoes with 1 1/2 tablespoons olive oil, smoked paprika, garlic powder, and 3/4 teaspoon kosher salt until evenly coated. Spread the potatoes cut-side down in a single layer on the prepared sheet pan. Roast for 15 minutes to begin browning and softening.

Step 3: Prep the sausage and vegetables

While the potatoes start roasting, slice the smoked sausage into 1/2-inch coins (a slight bias cut looks nice). In the same bowl, combine the sausage, bell peppers, and red onion with the remaining 1 1/2 tablespoons olive oil, dried oregano, black pepper, crushed red pepper flakes (if using), and the remaining 1/2 teaspoon kosher salt. Toss well to coat.

Step 4: Add sausage and veggies to the pan

Carefully pull the pan from the oven. Add the sausage and vegetables to the potatoes and toss directly on the pan to combine, spreading everything in a single layer with space between pieces for good caramelization. Return to the oven and roast for 14 minutes, stirring once halfway through, until the potatoes are tender and the sausage and vegetables have browned edges.

Step 5: Make nests and add eggs

Using a spoon, create four small wells or nests in the mixture, pushing ingredients aside to expose the pan so the egg whites set quickly. Crack one egg into each nest and lightly season the eggs with a pinch of salt and pepper. Return the pan to the oven and bake for 8 minutes, until the whites are just set and the yolks are jammy. For runnier yolks, start checking at 6 minutes; for firmer yolks, go to about 9–10 minutes.

Step 6: Finish with herbs and brightness

Remove the pan from the oven and let it rest for 1 minute. Scatter the chopped parsley over the top. If you like a little brightness, squeeze a lemon wedge over the potatoes and vegetables just before serving.

Step 7: Serve

Serve directly from the sheet pan while hot. Offer hot sauce on the side. Pair with buttered toast or a simple green salad for a complete brunch.

Pro Tips

• Space equals crisp: if your pan is crowded, split the ingredients across two pans for best browning.
• Hot pan hack: preheating the pan helps the potatoes crisp faster on the cut side.
• Egg control: make deep enough nests so the whites stay put and set evenly.
• Rotate halfway: turning the pan once during roasting promotes even color.
• Convection option: bake at 400°F with the fan on; timing is similar but begin checking 1–2 minutes earlier.

Variations

• Spicy chorizo: swap smoked sausage for Spanish chorizo; add 1/2 teaspoon smoked paprika and a pinch more red pepper flakes.
• Mediterranean: use turkey sausage, add 1 teaspoon dried thyme and 1/2 cup pitted kalamata olives in Step 4; finish with crumbled feta.
• Veg-forward: replace sausage with 1 can (15 oz) drained chickpeas; add 1 teaspoon cumin and 1/2 teaspoon coriander for warmth.

Storage & Make-Ahead

Refrigerate leftover potatoes, sausage, and vegetables (without eggs) in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes until hot and crisp. Eggs are best cooked fresh; if planning for leftovers, skip the sheet-pan eggs and instead fry or poach eggs to order when serving. You can prep ahead by chopping vegetables and slicing sausage up to 2 days in advance and storing separately; potatoes can be halved the day before and kept submerged in cold water in the fridge (dry thoroughly before roasting).

Nutrition (per serving)

Approximate: 560 calories; 21 g protein; 36 g fat; 40 g carbohydrates; 5 g fiber; 1,220 mg sodium. Values will vary based on sausage brand and egg doneness.