Name: Whole 30 Breakfast Sausage and Veggie Sheet Pan
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 acorn squash; 2 cups broccoli; 2 cups cauliflower; 2 cups parsnips; 2 cups sweet potatoes; 1 (12 oz.) bag rainbow carrots; 1 bunch asparagus; 2 cups Brussel sprouts; 2 cups cabbage; 2 leeks; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon ginger; 1/2 teaspoon turmeric; 6 Tablespoons extra virgin olive oil; 2 lbs ground chicken; 1/2 teaspoon thyme; 1/2 teaspoon sage; 1 teaspoon salt; 1/2 teaspoon coriander; 1/2 teaspoon pepper; 1/2 teaspoon cumin

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This Whole 30 Breakfast Sausage and Veggie Sheet Pan is bursting with flavor and made with real ingredients making it both a nutritious and delicious way to start the day. It’s gluten free, grain free, dairy free, paleo and Whole 30.

I am not big on making new year resolutions because I believe that you don’t have to wait until the new year to set goals. However, I do like to set intentions for the year and this year my intention is to start my day with a fulfilling breakfast. I am definitely the type of person that must eat breakfast but it’s often a smoothie, some rice cakes or fruit. Although these are delicious choices, they never keep me full. I have noticed over the past few months that I feel my best when I start my day with a healthy yet filling breakfast.

This Whole 30 Breakfast Sausage and Veggie Sheet Pan makes it easy to eat the rainbow. It’s made with a variety of vegetables that are tossed in a light seasoning and then roasted in the oven. Paired with the homemade breakfast sausage, it’s a breakfast that will keep you full all morning! It’s one of those recipes that you can meal prep on the weekend and enjoy an easy breakfast the rest of the week.

What You’ll Need to Make Breakfast Sheet Pan

To make this Whole 30 Breakfast Sausage and Veggie Sheet Pan you will need the kitchen tools listed below.

Two sheet pans
Two large bowls
Spoon or hand mixer
Ice cream scoop (optional)

How to Make Whole 30 Breakfast Sausage and Veggie Sheet Pan

Step One: Roasted Veggies

Preheat the oven to 375 degrees. Cut the acorn squash, broccoli, cauliflower, parsnips, sweet potatoes, carrots, asparagus, Brussel sprouts, cabbage and leeks. Place the cut vegetables in a large bowl and toss with the salt, pepper, ginger, turmeric and extra virgin olive oil. Place the vegetables on a large sheet pan and bake at 375 degrees for 40 minutes.

Step Two: Breakfast Sausage

Add the ground chicken, thyme, sage, salt, coriander, pepper and cumin in a bowl and combine using your hands, a spoon or hand mixer. Using your hands or an ice cream scoop, form the chicken into 14 sausage patties and place them on a separate sheet pan. Bake at 375 degrees for 25 minutes or until the sausages reaches an internal temperature of 165 degrees.

Commonly Asked Questions

Can I meal prep this breakfast sheet pan? Absolutely! I love making this recipe on Sunday and then portioning it into separate containers so I can just heat it up each morning.
Can this recipe be reheated? Yes, this sheet pan can easily be reheated in the microwave.
How to store the leftovers? Simply store the leftovers in an airtight container in the refrigerator. I recently bought glass storage containers that I am in love with. They are the perfect size to store individual sized portions!
How to cut acorn squash? The first time I made acorn squash, I had no idea how to cut it! I found this video on YouTube very helpful!
What if I don’t have ground chicken? If you don’t have ground chicken or want more of a traditional sausage patty, you can swap it for 1lb ground turkey and 1lb ground pork.

For More Breakfast Ideas, Check Out These Recipes…

This Whole 30 Breakfast Sausage and Veggie Sheet Pan makes eating your veggies easy and enjoyable! I would love to see what you’re making so make sure to tag me on Instagram @theglutenfreegrasses or leave a comment below!

-Kelsey