Sheet-Pan Breakfast Sausage, Peppers & Eggs with Cheesy Polenta

Sheet-pan breakfasts turn one hot oven into a full morning spread with almost no fuss. Browned sausage and sweet peppers roast beside runny eggs, then meet creamy cheddar polenta for a hearty, brunch-ready plate.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 535 cal
• 28g protein
• 38g carbs
• 30g fat
• 5g fiber

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Ingredients

• 12 oz Italian chicken or pork breakfast sausage links
• 2 (any color), sliced into strips bell peppers
• 1 medium, cut into wedges red onion
• 2 tbsp olive oil
• 1 tsp total, divided kosher salt
• 1/2 tsp smoked paprika
• 4 large eggs
• 1 cup instant polenta
• 4 cups water or low-sodium broth
• 3/4 cup shredded sharp cheddar
• 1 tbsp butter
• 2 tbsp, chopped fresh parsley
• for serving hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Toss the sliced peppers and onion wedges with 1½ tablespoons olive oil, salt, and the smoked paprika; spread in an even layer. Nestle the sausage links among the vegetables.
2. 2Roast 18–20 minutes until the sausages are browned and nearly cooked through and the peppers are soft with charred edges. Remove the pan from the oven and use a spatula to push vegetables and sausages aside to create four small wells.
3. 3Crack one egg into each well. Drizzle the remaining oil over the eggs and sprinkle the yolks lightly with the remaining salt. Return the pan to the oven and bake 6–8 minutes more until the egg whites are just set but the yolks are still soft and jiggly.
4. 4Meanwhile, bring the water or broth to a boil in a medium saucepan. Whisk in the polenta in a steady stream, reduce heat to medium-low, and cook 3–5 minutes, stirring often, until thick and creamy.
5. 5Remove polenta from heat, stir in the butter and cheddar until melted and smooth, then season with salt if needed. Cover to keep warm.
6. 6Spoon a generous bed of cheesy polenta onto each of four plates or shallow bowls. Top with a portion of roasted sausage and peppers and one soft egg.
7. 7Scatter chopped parsley over everything and finish with a few dashes of hot sauce. Serve immediately so the egg yolk can run into the polenta.
8. 8Leftover sausage and peppers reheat well for next-day breakfast sandwiches; store polenta separately and loosen with a splash of water when reheating.