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Sheet-Pan Breakfast Bake

  • Yield: 4-6 1x

Ingredients

Scale
  • 11/2 tbsp olive oil
  • 2.53lbs 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/ )
  • 68 eggs

Instructions

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


Nutrition

  • Serving Size: 1-2 eggs + hash