Back in the full swing of things with summer swim season!! This Breakfast Sheet Pan Bake with Sweet Potatoes, Kale and Sausage is keeping me sane and full through coaching the kiddos every morning. I seasoned the sheet pan with Primal Palate New Bae Seasoning (kind of like Old Bay seasoning, which you KNOW being from Maryland is my absolute favorite!) and some Pederson’s Farms Sausage so you know it’s gonna be goooood.

Been eating this all week for breakfasts and I’m definitely not complaining.

When life gets crazy, I’m a huge believer of keeping things simple where you can. And for me, that means super simple meals, barely ever following recipes (too much brain power, ha!) and doing mostly power bowl or sheet pan meals. Or totally outsourcing my food and ordering territory meals for the week. I used to get takeout all the time (and then I started making my own takeout-inspired meals!) or just throw together some Zupa Noma soups and a bar or something – because I barely had anything in my fridge or pantry and had no energy to go grocery shopping between nutrition clients, blogging, and coaching! The struggle is real.

Good thing I’ve got power bowl ideas and sheet pan meals that I can throw together with simple pantry ingredients, sauces, and the occasional fresh stuff I have on hand for breakfasts and lunches all week, for the win!

Sweet Potato, Kale and Sausage Breakfast Sheet Pan Bake

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Dana: Real Food with Dana

Serves: 6+ servings

Ingredients

1 large sweet potato, shredded
1 bell pepper, chopped
½ large red onion, chopped
2 Tbsp melted ghee
1 lb bulk breakfast sausage (I used Pederson's)
1 large bunch kale, washed and roughly chopped
1 Tbsp Primal Palate New Bae Seasoning
4-6 eggs*

Directions

Preheat the oven to 425 F. Start by shredding the sweet potatoes in a food processor and line a baking sheet with parchment paper. Spread the shredded sweet potatoes evenly on the baking sheet with the onions and peppers.
Toss with 2 Tbsp melted ghee. Once the oven is preheated, pop the baking sheet in and cook for about 15 minutes.
Meanwhile, pre-cook the sausage in a cast iron skillet for about 5-10 minutes. The sausage does not have to be entirely cooked through because you will be returning it to the oven.
Once the 15 minutes are up on the sweet potatoes, pull the baking sheet out. Sprinkle ½ the seasoning on the sweet potatoes, then spread the kale on the sweet potatoes. Next, spread the sausage on top of the kale (don't use all the juices).
Pop the baking sheet back in the oven and cook for 5 minutes so the kale begins to wilt.
Pull the sheet out, create a few divots in the mixture, and crack an egg in each of them. Return the sheet to the oven and cook for an additional 5 minutes.
Serve the eggs immediately. The rest of the sheet pan can be refrigerated for leftovers throughout the week!