Breakfast Meal Prep Blueberry Turkey Breakfast Sausage & Roasted Veggies

These blueberry turkey breakfast sausage bowls with cinnamon sweet potatoes and broccoli are a delicious breakfast meal prep option to power your mornings!

Course Breakfast

Cuisine American, breakfast

Keyword breakfat meal prep, dairy free, egg free, egg-free breakfast, gluten free, paleo, turkey breakfast sausage

Prep Time 10

Cook Time 20

Servings servings

Calories 422kcal

Author Kelli Shallal MPH RD

Ingredients

Blueberry Turkey Breakfast Sausage

1 lb 93% lean ground turkey
¾ cup blueberries
½ tsp salt
½ tsp sage
⅛ tsp black pepper
2 tbsp avocado oil
¼ cup maple syrup optional topping

Roasted Veggies

2 cups cubed sweet potatoes
1 tablespoon coconut oil
1 teaspoon cinnamon
4 cups broccoli florets
cooking spray

Instructions

Roasted Sweet Potatoes & Broccoli

Preheat oven to 400F and line 2 baking sheets with foil.
Chop sweet potato into cubes and toss with coconut oil. Spread out over one of the baking sheets.
Spray the second baking sheet with cooking spray, spread out broccoli florets evenly accross it and spray with cooking spray. Sprinkle broccoli with the desired amount of salt and pepper.
Place both baking sheets in the oven for 20 minutes or until fork-tender. I like to switch my baking sheets (top to bottom and bottom to top) halfway so everything has a chance to get crispy.

Blueberry Turkey Breakfast Sausage

Mix turkey breakfast sausage with sage, salt, and pepper. Fold in blueberries.
Make 10 patties, they will be kind of sticky but it will work.
Heat 2 tablespoons avocado oil on medium in a nonstick skillet.
Working in batches, add the turkey sausages to the skillet and cook for 5 minutes on each side. Cook until each side is lightly browned and the internal temperature reaches 165F.

Breakfast Meal Prep Bowls

Divide ingredients into 4 bowls. Top the breakfast sausages with 1 tablespoon maple syrup in each container (optional.) Good for 3-5 days, freezer friendly.

Notes

Turkey Breakfast Sausage

I intentionally made mine not as salty as normal store-bought breakfast sausage. If you want yours to have a more traditional salty taste, you may want to double the amount of salt (I did not test this.)

Nutrition