Sheet Pan Sausage, Potatoes & Peppers: Whole30, Paleo, Gluten-Free

This easy sheet pan sausage breakfast recipe is a healthy meal prep recipe that’s only 5 ingredients! The breakfast sausage is paired with seasoned potatoes and peppers all on one pan, put into the oven and ready to go with very little hands-on time. It’s also great for a weeknight dinner for a simple vegetable and protein meal. This is a quick Whole30, paleo, gluten-free and egg-free breakfast recipe the whole family will enjoy!

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Pork
  • Method: Oven
  • Cuisine: Breakfast
  • Diet: Gluten Free


  • 1 lb mini peppers, stem and seeds removed and then thinly sliced
  • 1 lb baby blonde potatoes (or red potatoes), diced
  • 1 lb breakfast sausage (or your favorite ground sausage)
  • 1/4 cup chopped flat leaf parsley
  • 1.5 tbsp olive oil
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1/2 tsp salt (or more to taste)


  1. Preheat the oven to 400 degrees F.
  2. On a large sheet pan, add the diced potatoes, sliced peppers, oil, parsley and spices. Toss well to evenly coat the vegetables with the oil and spices. Spread the vegetables out in one layer and so they’re not too crowded
  3. Pinch off pieces of the ground sausage in about 1 tablespoon dollops and place them on the sheet pan with the vegetables. You may need to rearrange the vegetables as you do this to make room for the sausage
  4. Place the sheet pan into the oven and bake for 40 minutes, or until the potatoes are roasted and the sausage is cooked through. This may differ by a few minutes based on how large you diced the potatoes
  5. Add any additional salt, or parsley to garnish, and serve or place into meal prep containers


  • If meal prepping, you can add two hardboiled eggs to the container to add eggs to your breakfasts easily during the week

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