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5.0 from 3 votes

Sheet Pan Breakfast

Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Course: Breakfast

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
  2. 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.
  3. Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
  4. Remove from oven and stir in butter until melted, about 1 minute.
  5. Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
  6. Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
  7. Serve immediately, garnished with parsley, if desired.