Weekend mornings are sacred in my house—and by sacred, I mean no one wants to do dishes. That’s exactly why I love this Sheet Pan Breakfast so much. It’s hearty, loaded with crispy potatoes, colorful bell peppers, bacon, and eggs, and best of all? It all roasts together on a single pan. That means maximum flavor with minimum cleanup.
If you’ve ever tried to juggle a dozen things on the stovetop while your coffee gets cold, this recipe is for you. It’s simple, satisfying, and super customizable based on what you have on hand. Whether you’re feeding a crowd or just meal prepping for the week, this breakfast delivers every time.
Let me walk you through exactly how I make it and how you can mix things up to make it your own.
Why This Sheet Pan Breakfast Works
This recipe keeps things low-effort but high reward. Here’s why I keep coming back to it:
- Everything cooks together: The potatoes, bacon, and veggies get a head start, then the eggs finish it off.
- Easy cleanup: One pan, one spatula, done.
- Balanced and hearty: You’ve got protein, veggies, and carbs all in one bite.
- Perfect for feeding a group: Just slice and serve—no scrambling eggs separately.
- Great for meal prep: Reheat portions during the week for a quick, filling breakfast.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 15 mins | Cook Time: 40 mins)
- 1 bag (28 oz) frozen diced potatoes with onions and peppers (or use fresh if preferred)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 8 slices bacon, chopped
- 6 large eggs
- Optional: shredded cheese, fresh parsley, green onions for topping
How I Make Sheet Pan Breakfast
Step 1: Preheat and Prep
I start by preheating my oven to 400°F (200°C) and lining a large sheet pan with parchment paper or foil for easy cleanup.
Then I toss the diced potatoes (frozen or fresh), chopped bell peppers, garlic powder, paprika, salt, and pepper in olive oil and spread them out in an even layer across the pan.
Step 2: Add Bacon and Roast
I scatter the chopped bacon pieces evenly over the top of the potatoes and peppers. This way, the bacon crisps up and renders its fat right into the veggies—adding even more flavor.
I roast the pan for 25–30 minutes, stirring once or twice to ensure even browning.
Step 3: Add the Eggs
Once the potatoes and bacon are golden and crispy, I make 6 little wells in the mixture and crack an egg into each one.
Then it all goes back into the oven for another 7–10 minutes, depending on how you like your yolks. I usually aim for set whites and slightly runny yolks for that perfect breakfast moment.
Step 4: Top and Serve
When it’s done, I take the pan out and—if I’m feeling extra—sprinkle shredded cheese over the hot tray so it melts right in. A little chopped parsley or green onion adds a fresh finish, and then it’s time to dig in.
Tips for the Best Sheet Pan Breakfast
- Don’t crowd the pan: If your ingredients are piled too high, they’ll steam instead of crisp. Use a second pan if needed.
- Use parchment paper: It helps everything brown nicely and makes cleanup easier.
- Mix in sausage: Not a bacon fan? Use sliced sausage or crumbled chorizo instead.
- Add heat: Sprinkle on chili flakes or hot sauce if you want some spice.
- Make it vegetarian: Skip the bacon and add mushrooms or zucchini for a hearty veggie version.
My Favorite Ways to Serve It
This sheet pan breakfast is pretty complete on its own, but here are a few ideas to round it out:
- With toast or English muffins on the side
- With avocado slices or guacamole on top
- Wrapped in a tortilla for breakfast burritos
- Topped with sour cream or salsa for a Tex-Mex spin
- With fresh fruit for a balanced plate
FAQs From My Kitchen
Q: Can I use fresh potatoes instead of frozen?
A: Absolutely. Dice them small so they cook quickly, and toss them in a bit of olive oil before roasting.
Q: Can I meal prep this?
A: Yes! Just portion it into containers and store in the fridge for up to 4 days. Reheat in the microwave or toaster oven.
Q: Can I add cheese?
A: 100%. Sprinkle cheddar, Monterey Jack, or even feta over the top before serving.
Q: What if I want the eggs more cooked?
A: Just leave the tray in the oven for an extra couple of minutes. Keep an eye on them to avoid overcooking.
Why This Sheet Pan Breakfast Deserves a Spot on Your Menu
This Sheet Pan Breakfast is the kind of meal that makes mornings easier and a lot more delicious. Everything roasts together for maximum flavor and minimal mess, and you can tailor it to whatever your crowd (or fridge) calls for. Once you try it, you’ll be hooked on how effortless and satisfying it is.
Whether it’s brunch with friends or just a quiet morning where you want something warm and filling, this recipe never lets me down.
This Sheet Pan Breakfast Is My Go-To for Lazy Weekend Mornings
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 medium potatoes, diced
- 1 bell pepper, diced
- 4 slices of bacon, cut into pieces
- 4 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the diced potatoes, bell pepper, and bacon. Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss until everything is well coated.
- Spread the mixture evenly on a sheet pan in a single layer.
- Roast in the preheated oven for 25 minutes, stirring halfway through.
- Remove the pan from the oven and make four small wells in the mixture.
- Crack an egg into each well and return the pan to the oven.
- Bake for an additional 10-15 minutes or until the eggs are cooked to your liking.
- Serve hot, and enjoy your hassle-free breakfast!
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