Sheet Pan Breakfast Bake
Start your day with the ultimate one-pan comfort: the Sheet Pan Breakfast Bake. Perfect for busy mornings or casual weekend brunches, this recipe brings together golden baby potatoes, roasted bell peppers, caramelized red onion, and crispy strips of bacon, all baked to perfection in just one sheet pan. Finished with gently baked eggs nestled into the savory mix, it’s a complete breakfast that’s as simple to make as it is satisfying to eat. Featuring the smoky flavor of paprika, a hint of garlic, and a sprinkle of fresh parsley, this hearty dish offers bold, wholesome flavors in every bite. With minimal prep and cleanup, this sheet pan recipe is a go-to for feeding a crowd or savoring leftovers. Ideal for anyone seeking easy breakfast ideas, meal prep inspiration, or a low-fuss, high-flavor start to the day.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 pieces Bell peppers (any color), diced
- 1 piece Red onion, sliced
- 6 pieces Bacon strips
- 6 pieces Large eggs
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Cut the baby potatoes into bite-sized pieces (halves or quarters depending on size). Place them in a large mixing bowl and toss with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and black pepper.
Spread the seasoned potatoes evenly onto the prepared sheet pan and bake for 15 minutes to start cooking them.
While the potatoes are cooking, prepare the bell peppers and red onion. In the same mixing bowl, toss the diced bell peppers and sliced red onion with 1 tablespoon of olive oil and a pinch of salt and pepper.
After 15 minutes, take the sheet pan out of the oven and scatter the seasoned vegetables (peppers and onions) over the partially cooked potatoes. Lay the bacon strips across the top of the vegetables and potatoes.
Return the sheet pan to the oven and bake for an additional 15 minutes, or until the bacon is starting to crisp and the vegetables are tender.
Carefully remove the sheet pan from the oven and use a spoon to create six small wells in the mixture (push the vegetables and potatoes aside slightly). Crack one egg into each well.
Place the sheet pan back in the oven and bake for another 8-10 minutes, or until the eggs are cooked to your preferred doneness (slightly shorter for runny yolks, longer for set yolks).
Remove the sheet pan from the oven and garnish with chopped fresh parsley, if desired.
Serve immediately, dividing the mixture among plates and ensuring each plate gets an egg. Enjoy your hearty and satisfying sheet pan breakfast bake!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 3619 mg | 157% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
