Name: Sheet-Pan Breakfast Bake
Ingredients: 1-1/2 tbsp olive oil; 2.5-3lbs potatoes, washed & chopped; 2 bell peppers, chopped; 1 large red onion, chopped; 4 cloves garlic, minced; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 package frozen sausage, optional (~5.6 oz. or 8 links, I used Teton Waters Ranch Breakfast Links| https://www.tetonwatersranch.com/products/original-breakfast-links/ ); 6-8 eggs

Ingredients

Scale

1–1/2 tbsp olive oil
2.5–3lbs potatoes, washed & chopped
2 bell peppers, chopped
1 large red onion, chopped
4 cloves garlic, minced
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
1 package frozen sausage, optional (~5.6 oz. or 8 links, I used Teton Waters Ranch Breakfast Links| https://www.tetonwatersranch.com/products/original-breakfast-links/ )
6–8 eggs

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Instructions

Preheat oven to 425°F and line a large baking sheet with parchment paper. Optional: spray with cooking spray, set aside
In a large bowl, toss potatoes, peppers, red onion, garlic, oil, and spices so evenly covered.
Place potato mixture on the baking sheet and spread out evenly
Bake for 25-30 minutes, or until potatoes are fork-tender, turning once
Add sausage and make 6-8 holes in potatoes and crack an egg in each hole
Bake for an additional 10-12 minutes or until egg whites are set and sausage cooked through.

Nutrition

Serving Size: 1-2 eggs + hash