A flavorful breakfast made up with crispy hash browns, sausage links, bell pepper, onion and eggs, this sheet pan breakfast bake is a healthy Paleo + Whole30 breakfast. The perfect easy recipe to feed a crowd and it’s all on one sheet pan for easy clean up.
Disclaimer: We partnered with Jones Dairy Farm to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
Where do you find Paleo and Whole30 sausage links?
We are very happy to be partnering with Jones Dairy Farm for this post to share some clean sausage options with you! For this recipe we used their No Sugar Pork Sausage Links, which are really tasty. Their all natural line of products contain no artificial ingredients, preservatives, MSG, and are minimally processed.
We love that Jones Dairy Farms is very transparent with their ingredients. The No Sugar Pork Sausage Links contain just five simple ingredients: pork, water, salt, spices and a natural casing. They also have a variety of raw and pre-cooked options for breakfast sausages. Visit the Jones Dairy Farm product locator to find a store near you!
How do you make crispy hash browns with fresh potatoes?
Following the simple trick in this recipe, you can get crispy hash browns with fresh potatoes pretty easily. It’s not as easy as using pre-shredded, frozen or freeze dried hash browns, but that’s ok. We like cooking with real, unpackaged food whenever possible, even if it takes a little extra effort. Plus, a lot of frozen shredded hash browns contain dextrose (sugar) and other flavoring an preservatives.
Tips for the crispy hash browns
To get crispy hash browns from fresh potatoes you need to remove some of the starch and prevent them from turning “gummy” when cooking. Here’s the method:
- Dunk the shredded potatoes in water and rinse them well to remove the starch.
- Wring as much of the water out of the potatoes as you can (this is key!)
- Spread the shredded potatoes out in a very thin layer on the sheet pan.
- Turn the oven up to broil for the final few minutes to crisp up the top layer.
This sheet pan breakfast bake is perfect for brunch
Are you looking for the perfect healthy brunch recipe? This sheet pan breakfast bake is just that! It will feed a crowd and you’ll only have to clean up one sheet pan – how does that sound? Plus, you can just set out the sheet pan for serving, so everyone can just scoop up a serving for themselves.
Your turn to make this sheet pan breakfast bake
Whether you’re looking for a healthy brunch recipe to feed a crowd or just want to make a hearty meal to feed your family, give this breakfast bake a try! Leave a comment below and let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. Make sure to give us a follow if you don’t already. We’d love to stay connected!
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Sheet Pan Breakfast Bake (Paleo + Whole30)
- 8 cups shredded potatoes (about 3 russet potatoes, use either a box grater or the food processor with the grating attachment to shred)
- 1 onion, diced
- 1 bell pepper, diced
- 4 tbsp ghee
- 1 package Jones Dairy Farm Raw No Sugar Pork Sausage Links, thawed
- 6-8 eggs
- Sliced avocado (optional topping)
For the seasoning:
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp pepper
- Preheat oven to 400° Fahrenheit. Prep onion and bell pepper as noted. Add seasoning ingredients to a small bowl and mix. Set aside.
- Shred potatoes and place them immediately in a large bowl of cold water. Stir to mix, the water will turn cloudy. Drain potatoes in a colander and rinse them well with cold water.
- Transfer potatoes to a large kitchen towel. Bundle the ends of the towel and twist it potatoes over sink, squeezing hard to wring out as much liquid as possible. Open towel and toss potatoes to loosen. Wring out potatoes once more.
- Grease two 11×17 sheet pans with 1 tbsp of ghee each (use more if needed). Place 1/2 of the potatoes, onion and bell pepper on each sheet pan. Melt the remaining 2 tbsp of ghee in the microwave or on the stovetop. Pour 1/2 over over the potato mixture in each sheet pan and toss to mix. Season each pan with 1/2 of the seasoning mix. Toss to mix and distribute the seasonings.
- Spread the hash brown mixture out in as evenly as possible in a thin layer on each sheet pan. Place in the oven to cook for 20 minutes.
- After 20 minutes, remove the hash browns and place the sausage links in the pan. Return to the oven to cook for 20 more minutes.
- After 20 minutes, remove the hash browns and crack eggs on top of the hash browns around the sausage links. Season eggs with a bit of salt and pepper. Return to the oven to bake for 5 minutes.
- After 5 minutes, turn the oven up to broil. Broil for 2-4 more minutes, or until the eggs are cooked to your liking.
- Remove and scoop out servings of hash browns, eggs and sausage. Top with avocado slices if desired.