Sheet Pan Breakfast
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Breakfast
Sheet Pan Breakfast
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Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!
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Ingredients
- 2 pounds red potatoes halved
- 2 tablespoons olive oil
- ¼ cup freshly grated parmesan
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 4 large eggs
- 2 tablespoons Chopped Parsley Leaves
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
- Remove from oven and stir in butter until melted, about 1 minute.
- Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
- Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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