Hearty Sheet Pan Breakfast Bake with Eggs and Sausage
This hearty sheet pan breakfast bake features roasted potatoes, bell pepper, onion, and sausage, all cooked to perfection with eggs cracked directly onto the pan. It’s a simple yet satisfying meal perfect for a weekend brunch or a quick weeknight dinner.
Equipment
- large baking sheet
Ingredients
Main Ingredients
- 2 cups diced potatoes
- 1 bell pepper chopped
- 1/2 onion chopped
- 4 oz pre-cooked sausage e.g., breakfast sausage or chicken sausage, sliced or crumbled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh parsley chopped (for garnish)
Instructions
Prep and roast vegetables & sausage
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by combining diced potatoes, chopped bell pepper, chopped onion, and sliced/crumbled sausage on it.
- Drizzle the mixture with olive oil, then season with smoked paprika, garlic powder, salt, and black pepper, tossing until everything is well coated and spread into a single layer.
- Roast for 20-25 minutes, stirring once halfway through, until the potatoes are tender and lightly browned.
Add eggs and finish baking
- Remove the baking sheet from the oven and create 4-6 small divots or spaces within the roasted mixture, then carefully crack one egg into each divot.
- Return the sheet pan to the oven and bake for an additional 8-12 minutes, or until the egg whites are set and the yolks reach your desired doneness.
- Carefully remove the sheet pan from the oven and garnish the breakfast bake with fresh chopped parsley before serving.
Notes
Customize your breakfast bake by adding other vegetables like mushrooms or spinach. For a spicier kick, add a pinch of red pepper flakes with the other seasonings. Always adjust cooking times based on your oven and desired egg yolk consistency.