December 10, 2022
Review RecipeSheet Pan Breakfast
A hearty breakfast of bacon, eggs and potatoes, baked in the oven in a single pan makes this sheet pan breakfast a winner for a weekend feast or easy weekday breakfast.
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This sheet pan breakfast features crisp seasoned roasted potatoes that melt in your mouth, salty strips of bacon, and sunny side up eggs cooked just right. All you need is one single pan and minimal prep work to make this delicious full breakfast. How much easier could it be?
Sheet pan meals are a brilliant way to feed a crowd without spending hours cooking each component separately. For other sheet pan recipes, try our sheet pan eggs and sheet pan pancakes for other breakfast meals.
MORE BREAKFAST RECIPES:
Country Biscuits and Sausage Gravy | Mini Pancakes | Egg Bites
SHEET PAN BREAKFAST INGREDIENTS
You will need:
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper, plus additional for serving
- ½ teaspoon salt
- 8 slices bacon
- 4 large eggs
- Fresh parsley for garnish
SUBSTITUTIONS AND ADDITIONS
Vegetables: Add chopped bell pepper and chopped onion to the potatoes to give you a variety of tender vegetables for your delicious breakfast.
Potatoes: This recipe uses white baby potatoes, but they could easily be substituted for red baby potatoes or even sweet potatoes or butternut squash if that is what is available.
Meat: In place of or in addition to the bacon, breakfast sausage or Canadian bacon could be cooked on the pan with the other ingredients.
Cheese: Add shredded cheddar cheese at the end of cooking to the potatoes for a tasty melted addition.
Hot Sauce: Spice up your eggs with a few dashes of hot sauce.
HOW TO MAKE THIS SHEET PAN BREAKFAST RECIPE
STEP ONE: Wash and cut the baby potatoes in half (quarters if the potatoes are large). Place the halved potatoes in a large mixing bowl with olive oil, Italian seasoning, garlic powder, black pepper and salt. Toss to coat.
PRO TIP: Make sure that the potatoes are well coated in olive oil. It will ensure they don’t stick to the bottom at all.
STEP TWO: Spread the potatoes out in a single layer on an 18×13 half sheet pan lined with parchment paper. Bake in a preheated oven at 425°F for 20 minutes.
PRO TIP: The potatoes must have enough space for them to be spread out in a single layer to cook properly. If you don’t have a large enough sheet pan, divide the recipe between 2 smaller pans.
STEP THREE: Carefully remove the baking sheet from the oven and move the potatoes to one side of the pan. Add the bacon slices and bake for an additional 10 minutes.
STEP FOUR: Remove the pan from the oven once more. Use tongs to flip the bacon and arrange the potatoes so that there are four wells for the eggs. Carefully crack eggs into the wells and return the pan to the oven for an additional 6 to 8 minutes, until the eggs are cooked to your liking.
PRO TIP: The eggs will continue to cook on the hot pan after being removed from the oven. If you want runny egg yolks, remove the eggs from the pan onto a plate immediately. For the best runny yolks, pull them out as soon as the whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.
STEP FIVE: Sprinkle with a little bit of additional cracked black pepper and chopped fresh parsley before serving.
HOW TO SERVE
Serve up this sheet pan breakfast bake recipe with fresh toasted bread and our raspberry freezer jam or strawberry freezer jam. The whole family will love the yummy breakfast or brunch spread you’ve created.
Add a pitcher of orange juice, and tea, coffee or a latte and breakfast is served.
STORAGE
IN THE FRIDGE: It is best to eat this sheet pan breakfast casserole fresh; however, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: We do not recommend freezing this recipe.
All-in-one and protein-packed, this is the easiest breakfast you will ever make. Crispy bacon, seasoned potatoes and eggs baked to perfection all come together quickly in this one-pan breakfast and with easy cleanup, you can’t go wrong.
FAQ
How can I customize a sheet pan breakfast?
This simple recipe provides a base of bacon, eggs and potatoes. You can certainly build on this with so many additions. Green peppers and onions added to the potatoes would give you a nice vegetable medley, while sausage links or Canadian bacon would work well alongside or in place of the bacon. Sprinkle grated cheese on top for a cheesy topping.
How do I store this sheet pan breakfast?
This easy meal is best served fresh, but if there are any leftovers, they can be kept in a container in the refrigerator.
What size of pan works best for this easy recipe?
We recommend an 18×13 sheet pan, but you can use any size available to you. If you don’t have enough room to spread out your potatoes and then add the other ingredients on a single pan, you use a second sheet pan.
MORE RECIPES YOU’LL LOVE
Sheet Pan Breakfast
A hearty breakfast of bacon, eggs and potatoes, baked in the oven in a single pan makes this sheet pan breakfast a winner for a weekend feast or easy weekday breakfast.
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 43 minutes
Servings 4
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper plus additional for serving
- ½ teaspoon salt
- 8 slices bacon
- 4 large eggs
- fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a rimmed 18×13 half sheet pan with parchment paper. Set aside.
- Wash and cut the baby potatoes in half (quarters if the potatoes are large). Place the halved potatoes in a large mixing bowl with olive oil, Italian seasoning, garlic powder, black pepper, and salt. Toss to coat.
- Spread the potatoes out in a single layer on the prepared sheet pan. Bake for 20 minutes.
- Carefully remove the sheet pan from the oven and move the potatoes to one side of the pan. Add the strips of bacon and bake for an additional 10 minutes.
- Remove the pan from the oven once more. Use tongs to flip the bacon and arrange the potatoes so that there are four wells for the eggs. Carefully crack the eggs into the wells and return the pan to the oven for an additional 6 to 8 minutes, until the eggs are cooked to your liking.
- Sprinkle with additional cracked black pepper and chopped fresh parsley before serving.
Nutrition
Calories: 497kcal | Carbohydrates: 42g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 667mg | Potassium: 1136mg | Fiber: 6g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 3mg
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Comments
Gloria says
This is such an easy and delicious breakfast option!