Sheet Pan Breakfast with Sausage, Eggs and Potatoes

A complete breakfast cooked on one sheet pan is perfect for a weekend or holiday breakfast! This sheet pan breakfast, with sausage, seasoned potatoes, and eggs, is cooked on a baking sheet in the oven for easy serving and clean-up.

I love a big breakfast, but a big breakfast often means a big mess to clean up. Enter this sheet breakfast: it’s easy to prep, it all cooks in the oven, and when breakfast is done, you only have one sheet pan to clean up. It’s a win all around.

This combines breakfast sausage, seasoned potatoes with bell pepper and onion, and eggs cooked sunny side up. Some timing is involved, and it’s not a bake-it-and-leave-it operation, but none of the steps are hard.

How to Make It

The prep time depends on how quick (and safe!) you are with a knife – if you’re on the speedy side, you’ll have the sheet pan in the oven in no time.

Don’t sleep on the timing recommendations – the potatoes and sausage need to go in first, and then you add the eggs later. Once you’ve added the eggs, they cook fast, so keep an eye on them – once the yolks are creamy and the whites are set, you’re ready to serve it all up.

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Sheet Pan Breakfast

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Breakfast on a sheet pan! Sausage, potatoes, and eggs cook on one baking pan in the oven, making this an easy breakfast for four without a big mess to clean up after.

• Author: April Anderson
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound baby potatoes, halved or quartered so they are the same size
• 1 cup diced red bell pepper (about one small pepper)
• 1 cup diced onion (about one small yellow onion)
• 4 tablespoons olive oil, divided
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 breakfast sausage links
• 4 large eggs
• Chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly spray it with cooking spray.
2. Whisk 3 tablespoons of olive oil in a large bowl with 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the potatoes, bell pepper, and onion and stir to coat them evenly.
3. Spread the potato mixture in a single layer on the prepared sheet pan. Arrange the sausage links among the potatoes.
4. Bake the sausage and potatoes for 15 minutes and then stir them around the pan. Continuing baking them for 15 minutes or until the potatoes are tender and the sausages are cooked.
5. Remove the sheet pan from the oven. Create four wells among the potatoes and sausages that will hold the egg white in one spot. Carefully crack an egg into each well.
6. Drizzle the remaining 1 tablespoon of olive oil over the eggs. Season the eggs with a few pinches of salt and pepper.
7. Return the sheet pan to the oven and bake it all for 7 to 10 minutes. Check on the eggs while they cook and rotate the pan, if needed, for even cooking. Once the egg whites are set and the yolks are runny, take the sheet pan out of the oven. Garnish with parsley, if using, for serving.

Notes

Every oven is different, so be sure to check on things periodically. The potatoes should be fork-tender before you add the eggs, and the sausage should be cooked through. You may need more or less time, so start checking early.

If you don’t like runny yolk eggs, leave them in the oven a few minutes longer until they are cooked to your taste.

Check below the recipe card in the post for more recipe tips and variations!

Nutrition

• Calories: 371
• Sugar: 5.3g
• Sodium: 549.2mg
• Fat: 21.8g
• Saturated Fat: 3.9g
• Unsaturated Fat: 16.9g
• Trans Fat: 0g
• Carbohydrates: 27.6g
• Fiber: 6.2g
• Protein: 17.7g
• Cholesterol: 186.9mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Variations

Potatoes: Any potato will work. I like new potatoes because they’re easy to prep, but you can use Yukon Gold potatoes, russet potatoes, or another type you like. Just be sure you slice them into pieces approximately the size of the potatoes you see in these photos.

Sausage: This recipe works best with sausage links because they cook in the same time as the potatoes. Bacon probably would work, too, but it releases a lot more fat, which could make everything a little greasy.

Peppers and onions: Feel free to use your favorite kind of peppers – any color of bell peppers or try poblano pepper. Same goes for the onion – white, yellow, red… they all work, too.

Garnishes: I like a simple sprinkle of fresh parsley, but sometimes I add some cheese on top, too. Grated Parmesan is a favorite, but shredded cheddar cheese or other kinds of cheese would work great, too. Sliced green onions or a few shakes of your favorite hot sauce are good, too, if you want some heat.

Cooking Tips

Parchment paper ensures nothing sticks to the pan, but if you don’t have it on hand, a few good spritzes of cooking spray works fine, too.

The potatoes need to be approximately the same size so they cook evenly. So, quarter the large potatoes and halve the smaller ones before you season and spread them on the sheet pan.

When you make the wells for the eggs, try to create a little barrier around each with the potatoes and sausages to prevent the egg whites from spreading too much.

And speaking of eggs, you can add a few more if you want a little extra. Just make sure they are spaced apart.

A full breakfast with easy clean-up is just what our weekends need, don’t you think? I hope you give this recipe a try soon!

Happy sheet pan cooking,

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