Sheet-Pan Breakfast (or Brunch)
It’s colorful, satisfying, and ideal for feeding a small group without much fuss or cleanup.
Ingredients
- 1 sweet potato, peeled and cubed
- 2 large shallots, halved and sliced
- 2 cups Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 pound cooked chorizo (optional)
- 4–6 eggs
- Additional red pepper flakes or Parmesan cheese, if desired
Directions
- Preheat oven to 425°F.
- In a large bowl, combine sweet potato, shallots, and Brussels sprouts. Drizzle with olive oil.
- Add garlic powder, onion powder, smoked paprika, and red pepper flakes. Toss well to evenly coat the vegetables.
- Add cooked chorizo and mix to combine.
- Line a rimmed baking sheet with parchment paper. Spread the vegetable and chorizo mixture evenly over the pan.
- Roast for 20–25 minutes, or until the vegetables begin to brown and soften.
- Remove the pan from the oven and carefully crack the eggs over the roasted mixture.
- Sprinkle with additional red pepper flakes or Parmesan cheese, if desired.
- Return to the oven and bake for another 8–10 minutes, or until the eggs are set to your liking.
- Serve immediately.
Cooking Tips
- This recipe works for breakfast, brunch, or dinner.
- Precooking the chorizo keeps the sheet pan from becoming too greasy.
- For a vegetarian version, skip the chorizo and add white beans or extra vegetables.
- Use fewer eggs for larger portions of vegetables, or more eggs if serving a crowd.
Serving Ideas
Serve as-is for a balanced one-pan meal, or pair with fresh fruit, whole-grain toast, or a simple green salad. It also makes a great brunch centerpiece for holidays or weekend gatherings.
Frequently Asked Questions
Can I make sheet-pan breakfast ahead of time?
You can roast the vegetables and chorizo ahead of time, then reheat slightly and add the eggs just before serving.
Can I make this recipe without chorizo?
Yes. You can leave out the chorizo for a vegetarian version or substitute another cooked protein if preferred.
How do I know when the eggs are done?
The eggs are done when the whites are set, and the yolks reach your preferred level of firmness.
Can I use different vegetables?
Absolutely. Bell peppers, red onions, zucchini, or mushrooms can all work well in this type of sheet-pan meal.
Is this good for brunch or dinner too?
Yes. This recipe is versatile enough to serve for breakfast, brunch, or even a simple savory dinner.
