Cozy Fall Breakfast Hash with Sausage and Eggs - High Protein

This fall breakfast hash is the perfect combination of hearty, healthy, and flavorful. Whether you're making it for breakfast, as a Thanksgiving side dish, or meal prepping for the week, this sheet pan meal checks all the boxes. It’s packed with roasted vegetables, savory sausage, and a hint of sweetness from dried cranberries. Plus, it’s topped with eggs for added protein and satisfaction!

Why You’ll Love This Fall Breakfast Hash

You’ll love this breakfast hash recipe for so many reasons:

• First, it’s healthy and flavorful – packed with nutrient-rich veggies, hearty protein, and a touch of natural sweetness from the cranberries.
• Next, it’s easy to prep ahead – simply make a big batch at the beginning of the week and enjoy quick, nutritious meals all week long.
• Additionally, it’s customizable – swap in your favorite veggies to fit your taste. Prefer sweet potatoes over butternut squash? Or want to skip the mushrooms? Go for it!
• On top of that, it’s a one-pan meal, which means minimal cleanup – especially if you line your sheet pan with parchment paper.
• Finally, it’s perfect for any meal – whether you serve it as a warm breakfast, a satisfying lunch, or a colorful Thanksgiving side dish, this breakfast hash fits right in.Enjoy it for breakfast, lunch, or as a Thanksgiving side dish.

Equipment You’ll Need

To make this breakfast hash, gather these kitchen essentials:

• Large mixing bowl – This is used to toss your veggies, oil, and seasonings all together.
• Next, a large spoon – This helps evenly coat the vegetables with the oil and seasoning mix.
• Then, a sheet pan (15x21) – You’ll need a pan large enough to spread the veggies out in a single layer, which helps them roast properly without overcrowding.
• In addition, parchment paper – This makes cleanup a breeze and promotes even roasting.
• Finally, a skillet – Use this to cook your sausage and eggs to your preferred doneness before assembling the hash.

Ingredients and Substitutions

Here’s a breakdown of the ingredients and how to swap them if needed:

• First, ground Italian sausage or breakfast sausage – Adds rich, savory flavor. If you prefer, you can substitute turkey sausage or a plant-based sausage.
• Next, eggs – Scrambled or fried on top of the hash for extra protein. Alternatively, skip them or use tofu scramble for a vegan twist.
• Then, cubed butternut squash – Naturally sweet and roasts beautifully. In place of this, you can use sweet potatoes or diced carrots.
• Halved Brussels sprouts – A hearty green that roasts well. Instead, try broccoli or zucchini for a different flavor.
• Red onion – Adds color and depth. Likewise, yellow or white onions work just as well.
• Mushrooms – Offer earthy flavor and texture. However, you can omit them or use bell peppers instead.
• Dried cranberries – Add a pop of sweetness! Alternatively, chopped dates or raisins are great substitutes.
• Olive oil – Helps the veggies roast to perfection. You could also use avocado oil or melted butter.
• Finally, Lori’s Fall Hash Seasoning Packet – The perfect blend of spices made for this recipe. If you don’t have it, use a mix of garlic powder, thyme, rosemary, and paprika.

See recipe card for quantities.

How to Make Fall Breakfast Hash

Step 1: First, preheat your oven to 400°F and line a large sheet pan with parchment paper.

Next, in a large bowl, combine butternut squash, Brussels sprouts, red onion, mushrooms, dried cranberries, olive oil, and Lori’s Fall Hash Seasoning. Mix well to coat.

Step 2: Then, spread the veggies evenly on the baking sheet.

Now, bake for 20–30 minutes or until vegetables are tender and slightly browned. (We love crispy edges on the Brussels sprouts!)

Step 3: Meanwhile, in a skillet over medium heat, cook the sausage, breaking it into 1-inch pieces. Set aside.

Next, in the same or a separate skillet, cook the eggs to your preference—fried or scrambled both work.

Step 4: Finally, toss the sausage with the roasted veggies and serve eggs on top.

Recipe Variations

• Use sweet potatoes instead of butternut squash.
• Swap Brussels sprouts for broccoli or kale.
• Make it vegetarian by omitting the sausage and using chickpeas.
• Top with cheese, like feta or goat cheese, before serving.
• Kid Friendly Version - Omit strong or bitter vegetables like Brussels sprouts if your kids are picky. Swap for milder veggies like carrots, zucchini, or sweet potatoes.

Different Ways to Enjoy This Fall Breakfast Hash

This breakfast hash isn’t just for breakfast:

• To start, serve it with eggs for a nourishing fall breakfast.
• For lunch, enjoy it warm with a side salad for a hearty mid-day meal.
• Finally, use it as a Thanksgiving side dish that can be made ahead and reheated just before serving.

Tips for Success

• First, cut all veggies to similar sizes so they cook evenly.
• Next, stir the veggies halfway through baking for even roasting.
• Also, don’t overcrowd the pan, or the vegetables will steam instead of roast.
• Finally, double the batch for meal prep or to feed a larger group.

How to Store and Reheat This Breakfast Hash

Store leftover breakfast hash in an airtight container in the refrigerator for 3–5 days. To reheat, warm in a skillet or in the oven at 350°F until heated through. This recipe does not freeze well due to the texture of the roasted vegetables.

Cooking With Lori Quality Seasonings

When I created these flavorful seasoning packets, I knew from the beginning they had to be made with only the best ingredients. That’s exactly why they contain no anti-caking agents, no MSG, and no preservatives—just pure seasonings and herbs. Moreover, this is extremely important to me because I want every meal to be as clean and wholesome as possible. With that in mind, my seasoning packets allow you to enjoy bold flavors without the unnecessary additives often found in store-bought mixes. As a result, every blend—including this Fall Breakfast Hash is carefully crafted to bring out the best in your dishes. Ultimately, they make home cooking easier, healthier, and more delicious. Use the code WELCOME15 to receive 15% off your first order!

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Fall Breakfast Hash

Try this healthy fall breakfast hash made with sausage, eggs, veggies, and Lori’s seasoning packet—perfect for cool autumn morning

Course Breakfast, Side Dish

Keyword breakfast, vegetables, sheet pan, breakfast hash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 lb ground Italian sausage
• 5 eggs
• 10 oz bag cubed butternut squash
• 10 oz bag halved Brussels sprouts
• 1 small red onion - rough chopped
• 8 oz mushrooms - rough chopped
• ½ C dried cranberries
• 3 T olive oil
• Lori's fall hash seasoning packet

Instructions

• Preheat your oven to 400°F and line a large sheet pan (15 x 21) with parchment paper.
• In a large bowl, combine butternut squash, Brussels sprouts, red onion, mushrooms, dried cranberries, olive oil, and Lori’s Fall Hash Seasoning. Mix well to coat.
• Spread the veggies evenly on the baking sheet.
• Bake for 20–30 minutes or until vegetables are tender and slightly browned. (We love crispy edges on the Brussels sprouts!)
• In a skillet over medium heat, cook the sausage, breaking it into 1-inch pieces. Set aside.
• In the same or a separate skillet, cook the eggs to your preference—fried or scrambled both work.
• Toss the sausage with the roasted veggies and serve eggs on top.

Notes

To order this seasoning packet (Fall Hash) visit c3bros.com. Use the code WELCOME15 to receive 15% off your first order!