Why This Sheet Pan Breakfast Is Your New Morning Hero
Imagine this: it’s a lazy Sunday morning, and you’re craving a hearty breakfast but the thought of washing multiple pans is daunting. Enter the sheet pan breakfast—your one-pan solution to a delicious, no-fuss morning meal.
This recipe combines crispy potatoes, savory sausage, and perfectly baked eggs, all roasted together on a single sheet pan. Not only does it save you time on cleanup, but it also delivers a satisfying meal that’s sure to impress.
🛒 Ingredients
- 4 large eggs
- 2 cups baby potatoes, halved
- 1 cup bell peppers, sliced
- 1 cup breakfast sausage, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or chives), for garnish
Substitutions:
- Swap sausage for bacon or a vegetarian alternative.
- Use sweet potatoes instead of baby potatoes for a sweeter twist.
🔧 Tools & Kitchen Gadgets Used
- Sheet pan – Your breakfast’s stage.
- Parchment paper – For easy cleanup.
- Mixing bowls – To toss your veggies and sausage.
- Spatula – For serving.
👩🍳 Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper.
- Toss the potatoes and bell peppers with olive oil, salt, and pepper. Spread them evenly on the sheet pan.
- Add the sausage slices to the pan, nestling them among the veggies.
- Roast in the oven for 20 minutes, or until the potatoes start to brown.
- Remove the pan from the oven and create four small wells among the veggies.
- Crack an egg into each well.
- Return the pan to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh herbs and serve hot.
🔢 Calories & Nutritional Info (Per Serving)
- Calories: Approximately 350
- Protein: 20g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 4g
⚠️ Common Mistakes to Avoid
- Overcrowding the pan: This can lead to steaming instead of roasting.
- Not preheating the oven: A hot oven ensures crispy potatoes.
- Cracking eggs too early: Add them after the veggies have roasted to avoid overcooking.
🔄 Variations & Customizations
- Keto-Friendly: Omit the potatoes and add more low-carb veggies like zucchini or spinach.
- Spicy Version: Add chopped jalapeños or a sprinkle of red pepper flakes.
- Vegetarian Swap: Replace sausage with tofu or tempeh.
❓ FAQ Section
Q: Can I prepare this ahead of time?
A: Yes, you can chop the veggies and sausage the night before. Just assemble and bake in the morning.
Q: Can I use different vegetables?
A: Absolutely! Feel free to use your favorite veggies or whatever you have on hand.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I make this for a crowd?
A: Yes, just use multiple sheet pans and adjust the quantities accordingly.
Q: What if I don’t have parchment paper?
A: You can use aluminum foil or lightly grease the pan to prevent sticking.
Q: Can I make this dairy-free?
A: This recipe is naturally dairy-free, but always check your sausage ingredients to be sure.
Q: How can I make the eggs more runny?
A: Reduce the second baking time to 6-8 minutes for softer yolks.
🔧 Tools & Kitchen Gadgets Used
- Sheet pan – Your breakfast’s stage.
- Parchment paper – For easy cleanup.
- Mixing bowls – To toss your veggies and sausage.
- Spatula – For serving.
👩🍳 Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper.
- Toss the potatoes and bell peppers with olive oil, salt, and pepper. Spread them evenly on the sheet pan.
- Add the sausage slices to the pan, nestling them among the veggies.
- Roast in the oven for 20 minutes, or until the potatoes start to brown.
- Remove the pan from the oven and create four small wells among the veggies.
- Crack an egg into each well.
- Return the pan to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh herbs and serve hot.
🔢 Calories & Nutritional Info (Per Serving)
- Calories: Approximately 350
- Protein: 20g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 4g
⚠️ Common Mistakes to Avoid
- Overcrowding the pan: This can lead to steaming instead of roasting.
- Not preheating the oven: A hot oven ensures crispy potatoes.
- Cracking eggs too early: Add them after the veggies have roasted to avoid overcooking.
🔄 Variations & Customizations
- Keto-Friendly: Omit the potatoes and add more low-carb veggies like zucchini or spinach.
- Spicy Version: Add chopped jalapeños or a sprinkle of red pepper flakes.
- Vegetarian Swap: Replace sausage with tofu or tempeh.
❓ FAQ Section
Q: Can I prepare this ahead of time?
A: Yes, you can chop the veggies and sausage the night before. Just assemble and bake in the morning.
Q: Can I use different vegetables?
A: Absolutely! Feel free to use your favorite veggies or whatever you have on hand.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I make this for a crowd?
A: Yes, just use multiple sheet pans and adjust the quantities accordingly.
Q: What if I don’t have parchment paper?
A: You can use aluminum foil or lightly grease the pan to prevent sticking.
Q: Can I make this dairy-free?
A: This recipe is naturally dairy-free, but always check your sausage ingredients to be sure.
Q: How can I make the eggs more runny?
A: Reduce the second baking time to 6-8 minutes for softer yolks.
📝 Final Thoughts
This sheet pan breakfast is a game-changer for busy mornings or lazy weekends. It’s customizable, easy to prepare, and minimizes cleanup. Once you try it, you’ll wonder why you ever made breakfast any other way.
