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Sheet Pan Breakfast Bake

Sheet Pan Breakfast Bake

A delicious and easy-to-make Sheet Pan Breakfast Bake that combines crispy potatoes, savory meats, and perfectly cooked eggs, all in one pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 24 oz Frozen Hash Browns or Cubed Potatoes
  • 8 to 10 Large Eggs
  • 8 slices Bacon Strips
  • 6 Breakfast Sausage Links
  • 2 medium Bell Peppers
  • 1/2 large Red Onio
  • 1.5 cups Shredded Cheddar Cheese
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • 2 tablespoons Fresh Parsley or Chives

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a large sheet pan with parchment paper or a silicone mat.
  3. Spread your potatoes, diced peppers, and onions across the pan in a single layer.
  4. Drizzle the olive oil over the vegetables and sprinkle them with salt, pepper, and garlic powder.
  5. Toss everything together until the vegetables have an even coating.
  6. Scatter your bacon pieces and sausage coins over the top of the potato mixture.
  7. Roast for about 20 to 25 minutes until the potatoes are tender and the meat is mostly cooked.
  8. Create 8 to 10 small wells in the mixture and crack one egg into each well.
  9. Sprinkle the shredded cheddar cheese over everything, keeping the egg yolks clear.
  10. Bake for another 5 to 8 minutes until the eggs are cooked to your liking.
  11. Remove from the oven and let it rest for two minutes before garnishing with fresh parsley or chives.

Notes

Do not overcrowd the pan to ensure even roasting. Use room temperature eggs for better cooking results. Season each egg yolk before the final bake.