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Sheet Pan Breakfast
This sheet pan breakfast bake recipe is fully loaded with all your favorite breakfast flavors. Sausage, eggs, potatoes, bell peppers, bacon, and cheese come together to create a delicious and hearty breakfast everyone will love.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 481 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 bag frozen, diced hash browns thawed and drained or Feel free to useshredded hashbrowns instead.
- 1 small sweet onion diced or yellow or white will work too.
- ½ red bell pepper diced, Any color of bell pepper will work here.
- ½ green bell pepper diced, Feel free to use any color.
- teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon garlic powder 2 teaspoons of fresh minced garlic would also do the trick.
- 2 teaspoons Italian seasoning
- 1 teaspoon rosemary
- 2 tablespoons olive oil You could also use vegetable oil or canola oil here.
- 6 large eggs
- ½ pound smoked sausage sliced into coin sized rounds, You could use crumbled cooked breakfast sausage instead if you’d like.
- 8 lices cooked bacon crumbled
- 1 ½ cups Monterey and Colby Jack cheese shredded, You could also use pepper Jack or cheddar. Feel free to pick your favorite shredded cheese.
- 2 tablespoons green onions thinly sliced
Instructions
- Spray a rimmed baking sheet with cooking spray and preheat your oven to 400°F. Make sure to adjust your oven rack to the middle position for optimal heat distribution.
- Scatter the hashbrowns, onion, bell peppers, salt, pepper, Italian seasoning, rosemary, and garlic powder over the prepared sheet pan and drizzle with olive oil. Toss to coat everything thoroughly with the olive oil and combine the ingredients.
- Spread the mixture evenly over the entire pan. Bake uncovered for 25 minutes and then remove them from the oven (leave the oven on). Make 6 egg size wells in the hashbrowns about 2 inches apart and crack an egg in each (be careful not to break the yolk!).
- Scatter the sausage, bacon, and cheese evenly over the pan making sure you don’t place any over the eggs, just scatter them around the eggs. Bake for 5-10 minutes or until the eggs are done. . 5 minutes for runny yolks and closer to 10 minutes for a solid yolk.
- Garnish. Remove the pan from the oven and top with sliced green onions.
Cup of Yum
Notes
- Use a large rimmed sheet pan. This ensures even cooking and prevents any spillage.
- Grease the pan generously with oil or non-stick cooking spray to avoid any sticking.
- Adjust the baking time. It's all about how you like your eggs. Bake them for 5 minutes for runny yolks and closer to 10 minutes for a solid yolk.
- Cook in batches. We start first with the ingredients that take longer to cook, like potatoes. Then next we add the faster cooking items like eggs and vegetables later. This ensures that everything is cooked to perfection.
- Prep ahead. Chop vegetables and cook meats the night before. Store them in the refrigerator and simply arrange them on your sheet pan when you're ready to cook.
Nutrition Information
Calories
481kcal
(24%)
Carbohydrates
19g
(6%)
Protein
24g
(48%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.03g
Cholesterol
255mg
(85%)
Sodium
789mg
(33%)
Potassium
528mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
983IU
(20%)
Vitamin C
28mg
(31%)
Calcium
291mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 481
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 255mg | 85% |
| Sodium | 789mg | 33% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 291mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.