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 Time5 minutesmins
Cook Time38 minutesmins
Total Time43 minutesmins
Keyword: Sheet Pan Breakfast Recipe
½teaspooncracked black pepperplus additional for serving
fresh parsley for garnish
Preheat the oven to 425°F. Line a rimmed 18x13 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.