At a glance

Cooked turkey sausage, eggs, roasted potatoes, mushrooms, peppers, and tomatoes make a colorful, protein-forward breakfast plate.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 35 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 500 kcal
• Protein: 40 g
• Carbohydrates: 36 g
• Fat: 23 g
• Fiber: 6 g
• Sodium: 743 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 12 oz cooked fresh turkey sausage, sliced (340 g)
• 8 large raw eggs (400 g without shells)
• 1 1/3 lb raw red potatoes, cut into 3/4-inch pieces (600 g)
• 3 cups sliced raw white mushrooms (300 g)
• 2 large raw red bell peppers, sliced (320 g)
• 2 cups halved raw tomatoes (360 g)
• 1 tbsp olive oil (14 g)
• 1 tsp paprika (2 g)
• 1/2 tsp black pepper (1 g)

Directions

1. Heat the oven to 425°F (220°C). Toss the potatoes and peppers with half the olive oil and the paprika on a rimmed sheet pan; roast for 15 minutes.

2. Turn the vegetables, add the mushrooms and tomatoes, and roast for 15 to 20 minutes more, until the potatoes are tender and the vegetables are browned.

3. While the vegetables roast, slice the sausage and heat it in a large nonstick skillet until steaming hot. Transfer it to a covered plate.

4. Add the remaining oil to the skillet. Whisk the eggs with the black pepper and cook over medium-low heat, folding gently, until set. Divide the eggs, sausage, and vegetables among four plates.

Sources

1. USDA FoodData Central — April 2026 data release