Bacon Egg Sheet Pan Breakfast is easy to make, and best of all, only uses one sheet pan. Easily customize based on whatever vegetables you have on hand.
Breakfast is my favorite meal ever. I’ve said many times here on the blog, as well as in real life, I could eat it all day, every day.
I research breakfast recipes. I find ones I want to try and file them away. I dog-ear recipes in cookbooks I want to try.
We have breakfast-for-dinner (AKA Brinner) at least once a week. Late nights out after concerts or movies or on weekends when you’ve been hanging out with friends equal breakfast. If all else fails, just have some breakfast!
While scrolling through social media one weekend, I came across a recipe for a sheet pan breakfast and knew I had to make it.
Eggs, potatoes, bacon? AND easy clean-up. What’s not to love?
It required a little bit of baby-sitting, since it needed to be stirred/tossed every 10-15 minutes, but it was well worth it.
This recipe 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 (as it 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. As much as I love eggs, I just cannot do runny yolks.
I would’ve loved to have added some peppers (red bell or jalapeño) and even some cheese. Fresh from the vine cherry or grape tomatoes would be fantastic with this as well.
But it’s delicious enough as-is. It’s 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.
Adapted from Applegate Farms