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Sheet Pan Eggs with Pecan Breakfast “Sausage”

Yields1 Serving

This vegetarian version uses seasoned ground pecans as a nutritious plant-based option for “meat.” Simply add eggs and spinach for a simple breakfast dish that can be prepped ahead, feeds a crowd and requires minimal clean-up.

Pecan Breakfast Sausage
 1 cup raw pecan halves (or lightly toasted)
 1 tsp pecan or extra virgin olive oil
 ½ medium onion, diced (about 1/2 cup)
 1 tbsp coconut aminos (or low sodium tamari)
 1 tsp sage
 1 tsp thyme
 ¼ tsp nutmeg
 ¼ tsp garlic powder
 ¼ tsp black pepper
 ¼ tsp cayenne
Sheet Pan Eggs
 12 eggs, beaten
 ¾ cup fat free or low fat milk
 1 cup fresh spinach, chopped
 1 ¼ tsp salt
 ½ tsp pepper

Preheat oven to 325 degrees F.

Make the pecan breakfast “sausage:”

In a pan over medium heat, add oil, onion, coconut aminos, herbs and spices (do not add pecans yet). Cook about 4 minutes, until onion is translucent.


Add pecans and onion mixture to food processor and pulse until consistency of ground beef, about 8 to 10 pulses. Makes 1 cup pecan “sausage.”


In a large bowl, add eggs, milk, salt and pepper. Whisk until combined.


Add pecan “sausage” and spinach to eggs and stir. Lightly spray a non-stick 12×17 sheet pan with cooking spray. Pour egg mixture onto prepared pan. Place in oven at 325 degrees F. for 18 to 20 minutes or until eggs are fully cooked. Serve immediately.

Nutrition Facts

Amount Per Serving
Calories 240
% Daily Value *
Total Fat 19g30%

Saturated Fat 3.5g18%
Sodium 650mg28%
Total Carbohydrate 5g2%

Dietary Fiber 19g76%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.