Bacon Egg Sheet Pan Breakfast is easy to make, and best of all, uses one pan. Easily customize based on whatever vegetables you have on hand.
Breakfast is my favorite. I’ve said many times here on the blog, as well as in real life, I could eat it all day, every day. While scrolling through social media one weekend, I came across a recipe for a sheet pan breakfast and knew I had to make it.
It required a little bit of baby-sitting, since it needs to be stirred/tossed every 10-15 minutes, but it was worth it.
It makes enough to feed a crowd, but the three of us polished it off ourselves. Surprisingly, the bambino scarfed down a huge helping, and went back for seconds. For a kid who claimed not to like bacon, he sure ate a lot (turns out he likes crisp-cooked bacon).
In case you were wondering, the difference in the way the eggs look is due to the fact that the bambino and I prefer hard-cooked eggs, while Jay prefers runny yolks. I would’ve loved to have added some peppers (red bell or jalapeño) and even some cheese. But it’s delicious enough as-is.
Bacon Egg Sheet Pan Breakfast
1 12-ounce package Center-Cut Bacon
2 large Russet potatoes, cut into 1-inch pieces
1 tsp. onion powder
Kosher salt and freshly ground black pepper
4 to 6 large eggs
Preheat the oven to 400°F. Line a large baking sheet with foil.
Cut the bacon slices in half and arrange them in a single layer on the baking sheet. Scatter the potatoes and onion powder over the bacon and season with salt and pepper.
Place the baking sheet in the oven and bake for 10 minutes. Remove from the oven and gently stir the bacon and vegetables together so that the rendered fat coats the vegetables.
Return to the oven and bake for another 30 to 35 minutes, stirring every 10 minutes, until the bacon is crisp and the vegetables are tender and golden brown in spots.
Remove from the oven and make 4 to 6 wells in the potatoes and bacon. Crack the eggs into the wells and return the baking sheet to the oven. Bake until the eggs are set--5 to 6 minutes for soft-cooked eggs, 8-10 minutes for hard-cooked. Serve immediately.