Sheet Pan Sausage and Veggie Egg Scramble

Why You’ll Love This Recipe

• One pan, minimal fuss: Roasted veggies and sausage do the heavy lifting, and the eggs finish right on the sheet pan.
• Great for busy mornings: Hands-off oven time means you can make coffee, toast bread, and set the table while it cooks.
• Big flavor, simple ingredients: Roasting adds caramelized edges and savory depth without extra steps.
• Easy to customize: Swap the sausage, add cheese, or throw in leftover vegetables.

Grocery List

• Produce: 2 bell peppers (any colors), 1 medium yellow onion, scallions or parsley (optional)
• Dairy: 8 large eggs, milk or half-and-half, shredded cheddar or pepper jack (optional)
• Meat: 1 lb (16 oz) fully cooked breakfast sausage links
• Pantry: olive oil, kosher salt, black pepper, garlic powder, smoked paprika (optional), hot sauce, bread for toast

Full Ingredients

For the Roasted Sausage and Veggies

• 1 lb (16 oz) fully cooked breakfast sausage links, sliced into 1/2-inch coins
• 2 medium bell peppers (any colors), stemmed/seeded and sliced into 1/2-inch strips (about 3 cups)
• 1 medium yellow onion, sliced into 1/2-inch strips (about 2 cups)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for a little smoky warmth)

For the Eggs

• 8 large eggs
• 1/4 cup milk (any kind) or half-and-half
• 1/4 tsp kosher salt (plus more to taste)
• 1/2 cup shredded cheddar or pepper jack (optional)

To Serve

• 4 slices toast (or more, as desired)
• Hot sauce
• 2 scallions, thinly sliced, or 2 tbsp chopped parsley (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the middle of the oven and preheat to 425°F. Line a rimmed sheet pan (about 13 x 18 inches) with parchment paper or foil for easier cleanup. If using foil, lightly oil it to help prevent sticking.

Step 2: Slice the sausage and vegetables

Slice the fully cooked breakfast sausage links into 1/2-inch coins. Slice the bell peppers and onion into similarly sized strips so everything roasts evenly.

Tip: Keeping the pieces close in size helps you avoid undercooked onions or over-soft peppers.

Step 3: Season and roast until browned

Add the sausage coins, peppers, and onion to the sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Toss right on the pan until everything is evenly coated, then spread into an even layer.

Roast for 15 minutes. Remove the pan and stir/flip to encourage browning. Roast for 8–10 minutes more, until the veggies are tender with browned edges and the sausage is sizzling.

Step 4: Lower the oven temperature for tender eggs

Reduce the oven temperature to 350°F. (This helps the eggs set gently so they stay tender instead of drying out.)

Step 5: Whisk the eggs and add them to the sheet pan

In a medium bowl, whisk together 8 eggs, 1/4 cup milk, and 1/4 tsp kosher salt until no streaks of egg white remain.

Pull the sheet pan out of the oven. Use a spatula to quickly toss the sausage and veggies, then spread them into an even layer again. Pour the egg mixture evenly over the pan.

Step 6: Bake until just set (or finish as a stovetop scramble)

Sheet-pan method: Return the pan to the oven at 350°F and bake for 6 minutes. Remove and gently stir/scrape across the pan with a spatula to form soft curds and ensure the eggs set evenly. Bake for 2–4 minutes more, just until the eggs are set but still look slightly glossy in places (they’ll finish cooking from residual heat).

If using cheese, sprinkle 1/2 cup shredded cheddar or pepper jack over the top during the last 2 minutes of baking.

Stovetop option (more like classic scrambled eggs): After roasting, transfer the sausage and veggies to a large nonstick skillet over medium heat. Pour in the whisked eggs and cook, stirring slowly, for 4–6 minutes until softly set. Add cheese at the end, if desired.

Step 7: Serve with toast and hot sauce

Spoon the scramble onto plates. Top with sliced scallions or parsley if you like. Serve hot with toast and plenty of hot sauce on the side (or drizzled right over the top).

Pro Tips

• Use fully cooked sausage for best timing: This method is designed for sausages that are already cooked (you’re mainly browning and heating them). If you only have raw breakfast sausage, cook it thoroughly first (stovetop is easiest), then proceed with roasting the veggies.
• Don’t overcrowd the pan: Spread everything into an even layer. If your pan is small, use two sheet pans so the veggies roast instead of steaming.
• Lower heat for the eggs: Dropping from 425°F to 350°F helps the eggs set gently and stay tender.
• Pull it a little early: Eggs go from perfect to overdone quickly. Take them out when they’re just set and still slightly glossy.
• Line the pan: Parchment (or lightly oiled foil) makes cleanup much easier, especially once eggs are involved.

Variations

• Southwest style: Add 1 tsp ground cumin to the veggies, use pepper jack, and serve with salsa plus hot sauce.
• Veggie-loaded: Add 8 oz sliced mushrooms (roast with the peppers/onions) and stir in 2 packed cups baby spinach right after the eggs come out (the heat will wilt it).
• Heartier brunch: Add 2 cups frozen diced hash browns to the pan with the veggies; roast an extra 10–12 minutes before adding the eggs.

Storage & Make-Ahead

Cool leftovers, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second bursts until hot, or warm in a skillet over medium-low heat with a splash of water or milk to keep the eggs tender. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge and reheat gently. For easy mornings, you can slice the veggies and sausage up to 2 days ahead and keep them refrigerated.

Nutrition (per serving)

Approximate, for the scramble only (without toast/hot sauce), assuming cheese is not included: 430 calories; 26 g protein; 28 g fat; 17 g carbohydrates; 3 g fiber; 6 g sugar; 950 mg sodium.