Sheet Pan Breakfast with Eggs, Sausage and Sweet Potatoes
These cake balls are beginner-friendly and easy to make! They look like cute little pumpkins, but they're made with Orange Jell-O cake.
Servings: 6
Calories: 165kcal
Ingredients
- 1 sweet potato, chopped large
- 2 shallots large, chopped
- 3 garlic cloves minced
- 1 lb asparagus chopped
- 2 tbsp extra virgin olive oil
- 10 chicken breakfast sausage pre-cooked
- 6 eggs
- salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
- In a large mixing bowl, shallots, garlic, 1.5 tbs olive oil, and salt and pepper until vegetables are well coated.
- Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in a pre-heated oven for 8-10 minutes.
- Remove sheet pan from oven. Stir vegetables, and add asparagus and pre-cooked sausage. Return to oven for 10 minutes.
- Remove the sheet pan from the oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return to the oven.
- Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with dried herbs of choice, if desired, and serve immediately. Enjoy!
Notes
21 Day Fix Container Counts (1 serving = 1 egg, 2 sausages, 1 cup veggies): 1 red, 1/2 green, 1/2 yellow, 1 tsp
Weight Watchers Points (1 serving = 1 egg, 2 sausages, 1 cup veggies):
3 points
Nutrition
Calories: 165kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 101mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6153IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg