0 from 0 votes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This ONE SHEET PAN SWEET POTATO BREAKFAST is packed with healthy protein, starches, fats, and veggies! Easy to throw together and done in no time. This is a great meal to serve up whenever you're hosting your next brunch or any day for your family.

Course: Breakfast, Brunch
Cuisine: American
Author: Lena Gladstone
  • 4 cups sweet potatoes, cut into half inch cubes
  • 2 cups red cabbage, cut into one inch chunks
  • 2 tbsp rendered duck fat, ghee, or olive oil
  • 2-4 Aidell chicken apple sausage, cut in half
  • 1.5 tbsp smoked paprika
  • 1 tbsp sea salt, plus extra for topping avocados
  • 4-6 brown eggs
  • 1-2 avocados, cut in half and thinly sliced
  • 1/4 lemon
  • 1-2 tbsp fresh chives or your favorite fresh leafy herbs for garnish
  1. Preheat oven to 425 F.

  2. Rinse sweet potatoes. Cut into 1/4" slices so they look like toasts, then cut into strips and finally cut into cubes. Now cut the red cabbage into half, then into 6 wedges and 1" pieces. Break apart the cabbage so it's not in large chunks, it's ok if some are smaller.

  3. Combine the potatoes, cabbage, duck fat/ghee or olive oil, smoked paprika and salt in a large bowl and toss to coat. Spread out on the baking pan. Roast until the potatoes and cabbage are toasty and starting to brown. Almost 20 mins.

  4. Cut sausages in half. Take potatoes and cabbage out and mix, taste if you need to add any more seasoning, adjust to your liking. Add sausages and make space by moving potatoes and cabbage out of the way, add a tad of fat so eggs don't stick and crack them into the empty spots. Reduce heat to 400 F. Add sheet back in and cook for about 8-10 minutes.

  5. Cut avocados in half, discard seed and skin. Slice it in thin slices and then use your hand to press down to create a fan like shape. Sprinkle with salt and squeeze fresh lemon on top. Add to sheet pan along with chopped chives or herbs you like. Plate and add some hot sauce. Enjoy.

Recipe Notes


- Bell peppers, Brussels sprouts (I would cut those into quarters), zucchini, mushrooms, onions.

- Leftover cooked steak/pork/chicken, raw or cooked bacon, if you do raw, add with potatoes.