Get breakfast ready the night before with these easy sweet potato, sausage, veggie, and egg Paleo breakfast meal prep bowls! They’re simple, Whole30 complaint, dairy free, junk free, tasty and filling!
I initially hesitated to post this recipe because it’s just SO simple! But, then I realized that I essentially eat a version of this make-ahead breakfast every weekday morning.
So, I figured I just had to share my method (and favorite ingredients!) so all of you can make clean eating work for you in the mornings.
In truth, when I started paleo I woke up early enough in the mornings to make some version of a sweet potato hash before taking the kids to school. Come to think of it, I guess we didn’t need to leave the house as early back then so it was much more manageable to actually cook in the morning!
Anyway, I started finding myself hunting for leftovers every morning to make a quick hash. Then, I started making extra sides for dinner just so I could use the leftovers the next morning.
Finally, I gave in and just decided to make an entire breakfast the night before because the leftovers worked so well! And, here we are with these paleo breakfast meal prep bowls.
As you can see a couple of photos above, this is really just a big, easy, sheet-pan meal. It makes between 4-6 servings depending on the appetites in your house.
One sheet pan is for the sweet potatoes, the other for the brussels sprouts and sausage. I used a sugar-free chorizo from Wellshire Farms that I found at Whole Foods, but any pre-cooked pork, chicken, or turkey sausage will work well.
The eggs are the final step and you can really cook them any way you want. I prefer fried eggs personally. I actually will fry my egg last minute while reheating the rest of the bowl.
However, if you scramble or boil your eggs, or don’t mind a reheated fired egg, you can do it completely ahead of time to avoid any stovetop action in the morning. And if eggs aren’t your thing at all, you can easily omit them completely and top with sliced avocado and/or hot sauce and call it a meal!
I hope you’re ready to make these hearty, healthy, Whole30 and Paleo Breakfast Meal Prep bowls – let’s go!
Paleo Breakfast Meal Prep Bowls {Whole30}
Paleo Meal Prep Breakfast Bowls {Whole30}
Ingredients
- 4 pre-cooked spicy sausage links like andouille or chorizo, or preferred sausage links
- 1 lb brussels sprouts halved
- 2 med/large sweet potatoes cut into 1/2-1” pieces (I used 1 large orange and 1 white sweet potato)
- 2 Tbsp avocado oil
- Sea salt and black pepper to taste
- 5 eggs*
- Fresh herbs for garnish optional
Instructions
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Preheat your oven to 425° Line 2 baking sheets with parchment paper. Spread out the sweet potatoes on one sheet and drizzle with 1 Tbsp avocado oil. Toss gently to coat and spread out evenly in a single layer on the baking sheet.
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Roast in the preheated oven for 30 minutes total.
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After putting the potatoes in the oven, line the second baking sheet with parchment and arrange with brussels sprout halves in a single layer. Drizzle with the remaining tablespoon of oil and stir gently to coat, then return to a single layer. Slice the sausage and arrange all over the Brussels sprouts.
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After the sweet potatoes have roasted for 10 minutes, place the Brussels sprouts and sausage in the oven with them and roast for 20 more minutes, or until potatoes and Brussels sprouts are soft and browning.
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Cook your eggs to preference - I like mine fried, but scrambled, poached, or boiled are fine as well.
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Arrange the potatoes, brussels sprouts, sausage, and eggs in meal prep containers or in bowls if serving immediately. This recipe will be enough for 4-5 servings, but can easily be doubled if you need to make more. Enjoy!
Recipe Notes
*This recipe will make 4-6 servings, make sure you cook one egg per serving.
Nutrition
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Want More Whole30 Breakfast Recipes? Try One of These!
Sausage Sweet Potato Breakfast Hash
Sweet Potato Apple Breakfast Bake
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Oh man, I totally get what you mean about the leftovers turning into breakfast gold! I went through this same transition last year when I realized my roasted sweet potatoes and sautéed greens made the perfect base for morning hash. At first I felt a little silly making extra dinner portions just for breakfast, but then I realized it’s actually genius meal prep.
This sounds like such a time-saving idea! I’ve been trying to meal prep breakfast more often, but I usually end up with boring boiled eggs and avocado. The combo of sweet potatoes, sausage, and veggies sounds way more satisfying. Do you find the eggs reheat well? That’s always my concern with prepped breakfast bowls – sometimes they get rubbery.
I love that it’s Whole30 compliant too. Last January I did a Whole30 round and struggled with breakfast variety. This would’ve been perfect! How do you usually season yours? I’m curious if you add any herbs or spices to make it pop.
The 10-minute prep time seems almost too good to be true – does that include chopping all the veggies? Either way, 40 minutes total for five meals is amazing efficiency. Definitely saving this recipe for my next prep day. Thanks for sharing!
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I love how versatile these meal prep bowls sound! As someone who’s always rushing in the mornings, the egg prep tips are super helpful – I never thought about boiling eggs ahead for breakfast bowls. Personally, I’m team scrambled eggs because they reheat surprisingly well with a splash of water. Has anyone tried adding roasted sweet potatoes as an egg alternative? I find they give a nice hearty texture when eggs aren’t an option. The avocado and hot sauce suggestion makes me wonder what other quick toppings people use to keep these bowls interesting throughout the week. Maybe some pickled onions or toasted nuts could work too?
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Alright, I’ve got this recipe to review. It’s for Paleo breakfast meal prep bowls that include sweet potatoes, sausage, brussels sprouts, and eggs. The author mentions that it’s simple, Whole30 compliant, dairy-free, and filling. I usually skip breakfast because I’m always in a rush in the mornings, but maybe this could be a solution.
First off, the idea of preparing breakfast the night before sounds really appealing. I’m not a morning person, so anything that saves time in the morning is a win for me. The recipe seems straightforward, and the ingredients look pretty standard – sweet potatoes, sausage, brussels sprouts, eggs, some oil, salt, and pepper. Nothing too fancy or hard to find.
The author mentions using pre-cooked spicy sausage links, like andouille or chorizo, which I can get at my local grocery store. I like spicy food, so that sounds good. Brussels sprouts are hit or miss for me, but maybe roasting them will bring out their best flavor. Sweet potatoes are always a favorite; they’re so versatile and tasty.
The cooking process involves roasting the sweet potatoes and brussels sprouts separately on two different baking sheets lined with parchment paper. The sweet potatoes go in first for 30 minutes, and after 10 minutes, you add the brussels sprouts and sausage to the second sheet and roast them for another 20 minutes. That seems efficient and not too time-consuming.
Eggs are cooked separately, and the author prefers frying them fresh in the morning while reheating the rest of the bowl. But for even more convenience, I might consider cooking the eggs ahead of time, maybe scrambling them or making hard-boiled eggs that I can reheat quickly.
One thing I noticed is that the recipe makes between 4-6 servings, depending on portion sizes. Since I live alone, I’d have leftovers for multiple days, which is great. I just need to make sure I store them properly in the fridge.
The recipe is labeled as Paleo and Whole30 compliant, which means it’s free from grains, dairy, legumes, and added sugars. As someone who’s considering a cleaner eating lifestyle, this fits the bill. It’s also dairy-free, which is a plus if I have any lactose intolerance issues.
The author also mentions that if eggs aren’t your thing, you can omit them and top the bowls with sliced avocado and hot sauce instead. That’s a nice alternative, and avocado is always a welcome addition for some healthy fats.
Overall, this seems like a practical and healthy breakfast option for busy mornings. The fact that most of it can be prepared the night before makes it even more appealing. I think I’ll give it a try this weekend and see how it turns out.
**Final Review**
\[ \boxed{\text{This Paleo breakfast meal prep bowl recipe is a practical and healthy option for busy mornings. The combination of sweet potatoes, sausage, brussels sprouts, and eggs offers a filling and nutritious start to the day. The preparation is straightforward, making it easy to prepare ahead for stress-free breakfasts throughout the week.}} \] https://guessnbaplayer.com
Oh I love how versatile breakfast bowls can be! Your egg timing tip is genius – I never thought about frying a fresh egg while reheating the rest separately. That crispy edge with a runny yolk sounds perfect! Personally, I’m a big fan of soft-boiled eggs in meal prep because they hold up surprisingly well overnight in the fridge.
Have you tried the avocado swap with Everything Bagel seasoning? It’s my go-to when I skip eggs – gives that satisfying crunch and flavor punch. Your Whole30/Paleo approach reminds me I should really cut back on cheese in my bowls… though that’s tough!
Quick question – when you reheat your bowls, do you microwave everything together or keep certain ingredients separate? I’ve had some sad avocado experiences reheating too long. Excited to try your method this weekend!https://www.aimoviequotes.com
**Perfectly Roasted Sweet Potato & Brussels Sprout Bowl with Sausage and Eggs**
Start by preheating your oven to a toasty 425°F (220°C). Grab two large baking sheets—line them with parchment paper for easy cleanup. On the first sheet, arrange peeled and cubed sweet potatoes in a single layer. Drizzle them with 1 tablespoon of avocado oil (or olive oil works too), then gently toss until each piece is lightly coated. Slide them into the oven to roast for 30 minutes—this head start ensures they’ll turn golden and tender.
While the sweet potatoes begin roasting, prep the second sheet: Arrange halved Brussels sprouts in an even layer and drizzle with another tablespoon of oil. Toss to coat, then nestle sliced sausage (I prefer smoky chicken or turkey sausage) among the sprouts. After the sweet potatoes have roasted for 10 minutes, add the Brussels sprouts and sausage tray to the oven. Roast everything together for another 20 minutes, or until the veggies are caramelized at the edges and the sausage is sizzling.
Meanwhile, cook your eggs just how you like them—sunny-side-up fried eggs add a creamy yolk, but scrambled, poached, or soft-boiled work beautifully too. To serve, divide the roasted sweet potatoes, Brussels sprouts, and sausage into meal prep containers (or bowls for immediate enjoyment). Top each portion with an egg. This recipe makes 4-5 hearty servings, but doubling it is a breeze for leftovers or a crowd. The combo of smoky, sweet, and savory flavors makes this dish a weeknight hero!