Cooking breakfast for a crowd has never been easier! Fresh eggs and sausage links are nestled in a bed of roasted vegetables – including mini potatoes, Brussels sprouts, mushrooms and tomatoes – then baked to perfection.

Sheet Pan Eggs and Sausage Breakfast

Preheat oven to 400 degrees. Lightly spray a 17x12-in. rimmed baking pan with cooking spray. Place potatoes with seasoning packet, Brussels sprouts and olive oil in a large bowl; toss to coat.

Spread potato mixture in an even layer in prepared baking pan. Bake for 15 minutes.

Meanwhile, rinse and dry tomatoes; cut vines in half to form small clusters; set aside.

Remove potato mixture from oven. Make small wells in potato mixture with back of spoon. Arrange sausages, mushrooms and tomato clusters in wells. Lightly spray tomatoes and mushrooms with cooking spray. Season with salt and pepper. Bake for 15 to 18 minutes more or until potatoes are fork-tender.

Remove baking pan from oven. Make 5 small wells in potato mixture with back of spoon. Crack 1 egg into each well. Bake for 4 to 8 minutes or until egg whites are completely set and yolks reach desired doneness. Let rest 5 minutes before serving.

Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.