This Potato, Bacon and Egg Sheet Pan Breakfast is EVERYTHING I ever loved in a savoury breakfast or brunch recipe. It’s easy, uses just ONE pan, and combines crispy potatoes, smoky bacon and cheesy eggs in one delectable dish. OMG I want it right now, and it’s time for supper.
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I was at our local library a few weeks ago when I was gently informed that we haven’t posted a breakfast recipe on the blog in quite some time.
And it’s true!
We are well overdue for a breakfast recipe. So I bring you the most breakfasty breakfast recipe of them all: this Potato, Bacon and Egg Sheet Pan Breakfast.
I just have to warn you, this sheet pan breakfast is ABSOLUTELY delicious. In fact, just thinking about it makes me want to go make it again right now, and it’s the middle of the afternoon. If you make it once, you’ll be wanting to make it every Sunday morning.
Not that you should limit yourself when it comes to this particular sheet pan breakfast.
It would be fantastic for brunch, lunch or supper (dinner?). I’m supposed to be making spaghetti tonight. Wonder if anyone would care if I changed our plans.
You’ll Love This Sheet Pan Breakfast – here’s why:
The awesome thing about this sheet pan breakfast is that I pretty much always have all the ingredients on hand. We eat tons of eggs and cheese and keep them well stocked in the fridge. We always have bacon in the fridge or freezer. And potatoes are pretty much the perfect pantry staple – cheap and long lasting.
And it’s inexpensive to make! Potatoes and eggs are super cheap and it only uses 1/2 package of bacon and a bit of cheese to feed four people a hearty breakfast!
This sheet pan breakfast was easy to make and there was only one pan to clean up after a nice, well-rounded meal. That’s my kind of brunch recipe!
You can 1.5X or even double this recipe, as long as you have a large enough pan – like this one –like this one – to avoid crowding the potatoes (Note: I have two sheet pans this size and I LOVE them! They are SO much more useful than regular cookie sheets!).
Get ready for one amazing breakfast you won’t want to miss.
PS – The most recent time I made this sheet pan breakfast I also made a little packet (yes, I know) of Hollandaise sauce to go with it. OMG. There are no words.
Yes, I love Hollandaise enough to drink it, but still. It was made for this sheet pan breakfast. They are a match made in heaven. Try it. You’ll thank me later. 🙂
Potato, Bacon and Egg Sheet Pan Breakfast – Step-by-Step Instructions
Potato, Bacon and Egg Sheet Pan Breakfast – Ingredients
Preheat oven to 425 degrees F.
Peel and cube about 2 lbs of potatoes. Put them on a microwave-safe plate and microwave for 4 minutes on high.
While potatoes are in the microwave, roughly chop 1/2 a package of bacon, into approximately bite-sized pieces.
Peel and roughly chop 5 (or more!) cloves of garlic.
On a sheet pan, toss together potatoes, garlic, 2 tablespoons of olive (or whatever you like) oil and 2 teaspoons of seasoning salt. Add bacon and toss to combine.
Bake for 10 minutes in preheated oven. Remove pan from oven (close oven to stop the heat from escaping!) and toss well, scraping all the bits from the bottom of the pan.
Bake 10 more minutes (20 minutes in total).
While sheet pan breakfast is baking, shred about 1 cup of cheese (whatever kind you like) and chop some chives and parsley.
I sometimes make this with dill and it’s delicious, and even with dried parsley, which is still good. I like to keep (fresh) parsley in my freezer for when I don’t have any fresh.
Take sheet pan breakfast out of the oven and toss it well, again scraping the parts that are stuck to the pan. Divide it into 4 sections, making a small well in each. Carefully crack an egg into each well.
Bake for 8 more minutes, or until whites are set and yolks are cooked to the level you like.
Tip: You’ll have to look closely – the whites won’t look quite set, even though they are!
Remove from oven, sprinkle with shredded cheese and chopped chives, parley, dill, or whatever you’re using.
Serve hot (with Hollandaise sauce, if you like!).
Enjoy! 🙂
Ingredients
- 2 lbs potatoes
- 1/2 package bacon
- 5 cloves garlic (or more!)
- 2 tbsp olive oil
- 2 tsp seasoning salt
- 4 eggs
- 1 cup shredded cheese (whatever kind you like)
- chives
- parsley or dill fresh, frozen or dried
Instructions
- Preheat oven to 425 degrees F.
- Peel and cube potatoes. Put them on a microwave-safe plate and microwave for 4 minutes on high.
- While potatoes are in the microwave, roughly chop bacon into approximately bite-sized pieces.
- Peel and roughly chop garlic.
- On a sheet pan, toss together potatoes, garlic, olive oil and seasoning salt. Add bacon and toss to combine.
- Bake for 10 minutes in preheated oven. Remove pan from oven (close oven to stop the heat from escaping!) and toss well, scraping all the bits from the bottom of the pan.
- Bake 10 more minutes (20 minutes in total).
- While sheet pan breakfast is baking, shred cheese and chop some chives and parsley (or dill).
- Take sheet pan breakfast out of the oven and toss it well, again scraping the parts that are stuck to the pan. Divide it into 4 sections, making a small well in each. Carefully crack an egg into each well.
- Bake for 8 more minutes, or until whites are set (you'll have to look closely - they won't look quite set, even though they are) and yolks are cooked to the level you like.
- Remove from oven, sprinkle with shredded cheese and chopped chives, parley, dill, or whatever you're using.
- Serve hot (with Hollandaise sauce, if you like!). Enjoy! 🙂
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Maxine says
I make something similar to this. Instead of bacon , I use ham, and I slice the potatoes thin and make in a frying pan. I got it from an old cook book. It is very good.
Good job Myra
Myra says
Thanks Maxine! Ham sounds delicious too! I’ll have to give it a try next time! 🙂