Sheet Pan Breakfast

5 from 1 vote

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

Cook Time38

Total Time43

Course: Breakfast

Cuisine: American

Keyword: Sheet Pan Breakfast Recipe

Servings:

Calories: 497kcal

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 18x13 half sheet pan with parchment paper. Set aside.
Wash and cut the baby potatoes in half or 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.

Notes

Make sure that the potatoes are well coated in olive oil. It will ensure they don’t stick to the bottom at all.
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.
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.

Nutrition