Sheet Pan Breakfast
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.
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Servings: 4
Ingredients
- 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
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly spray it with cooking spray.
- 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.
- Spread the potato mixture in a single layer on the prepared sheet pan. Arrange the sausage links among the potatoes.
- 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.
- 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.
- Drizzle the remaining 1 tablespoon of olive oil over the eggs. Season the eggs with a few pinches of salt and pepper.
- 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 Estimate
Calories: 371kcal | Carbohydrates: 27.6g | Protein: 17.7g | Fat: 21.8g | Saturated Fat: 3.9g | Polyunsaturated Fat: 16.9g | Cholesterol: 186.9mg | Sodium: 549.2mg | Fiber: 6.2g | Sugar: 5.3g
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