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 Time15

Cook Time35

Total Time50

Servings:

Calories: 481kcal

Author: Karin and Ken

Ingredients

1 bag frozen, diced hash browns thawed and drained or Feel free to use
shredded 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 slices 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.

Video

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