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4.67 from 6 votes
This Potato, Bacon and Egg Sheet Pan Breakfast Bake is EVERYTHING I ever loved in a 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.
Potato, Bacon and Egg Sheet Pan Breakfast Bake
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 
Servings: 4 servings
Author: Myra
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
  1. Preheat oven to 425 degrees F.
  2. Peel and cube potatoes. Put them on a microwave-safe plate and microwave for 4 minutes on high.
  3. While potatoes are in the microwave, roughly chop bacon into approximately bite-sized pieces.
  4. Peel and roughly chop garlic.
  5. On a sheet pan, toss together potatoes, garlic, olive oil and seasoning salt. Add bacon and toss to combine.
  6. 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.
  7. Bake 10 more minutes (20 minutes in total).
  8. While sheet pan breakfast is baking, shred cheese and chop some chives and parsley (or dill).
  9. 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.
  10. 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.
  11. Remove from oven, sprinkle with shredded cheese and chopped chives, parley, dill, or whatever you're using.
  12. Serve hot (with Hollandaise sauce, if you like!). Enjoy! :)