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Sheet Pan Breakfast: Turkey Bacon Ranch Bowls

Sheet Pan Breakfast: Turkey Bacon Ranch Bowls are a healthy sheet pan meal made with salty bacon baked to your desired crispiness, then tossed with veggies roasted to perfection and slathered with creamy ranch.  Gluten Free
Course Dinner, Lunch
Cuisine Gluten Free, Paleo, sheet pan
Keyword sheet pan breakfast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Calories 415kcal
Author Kelli Shallal MPH RD


  • 6 strips of real or turkey bacon uncured
  • 2 cups of baby Brussel sprout cut into halves
  • 1-2 medium sweet potatoes chopped into cubes or wedges
  • 1 tablespoon avocado oil 
  • 2-4 tablespoons a "clean eating" ranch


  • Preheat oven to 400F and line a heavy-duty baking sheet with heavy duty aluminum foil. Spray cooking sheet with cooking oil.  
  • Toss vegetables with oil and lay out over half the baking sheet.
  • Line up four pieces of bacon on the other half the sheet.
  • Place baking sheet in the oven and bake for 10-12 minutes until the bacon reaches desired crispiness level. When bacon is done remove it from the oven and place on paper towel to drain.  Continue baking vegetables until fork tender, should take about 15-25 minutes. 
  • Cut bacon into bite size strips and toss with 1-2 cups of vegetables and 1-2 tablespoons of ranch.  Enjoy!



Serving: 1/2 of recipe | Calories: 415kcal | Carbohydrates: 45g | Protein: 16g | Fat: 18g