The humble sheet pan has revolutionized the way we cook dinner: Sheet pan meals are simple and satisfying, they come together effortlessly in the oven, and they leave just a few dishes behind. But who's to say that the same principles can't apply to breakfast?
Culinary creator and author Alex Snodgrass of the Defined Dish has a recipe for sheet pan breakfast potatoes with bacon and eggs that doesn't require you to stand over the stove. "A hearty and wholesome way to start your morning, this sheet pan breakfast is the ultimate one-pan wonder," Snodgrass writes in her cookbook, Everyday Eats. "Crispy potatoes, caramelized veggies, and smoky bacon all roast together before eggs are added and baked to perfection." Which means you'll be getting your fill of fiber and protein — a surefire way to stay sated until the afternoon.
And while this dish belongs in your weekend rotation, you can also make it ahead to enjoy for several days: "With simple ingredients and bold flavor, this is an easy, satisfying breakfast that also works beautifully for meal prep. Just portion it out and reheat throughout the week — because weekday mornings deserve something delicious, too."
Sheet Pan Breakfast Potatoes with Bacon and Eggs
Author: Alex Snodgrass
Prep Time: 14 min
Cook Time: 36 min
Calories: 390
Servings: 6
Ingredients
- 1 pound yellow potatoes, unpeeled, cut into ½-inch cubes
- ½ cup small-diced white onion (about ½ small onion)
- 1 cup small-diced green bell pepper (about 1 small pepper)
- 1 cup small-diced red bell pepper (about 1 small pepper)
- 4 slices thick-cut no-sugar-added bacon, cut into small cubes
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, optional
- 6 large eggs
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
Optional for serving
- Shredded sharp cheddar cheese (omit for dairy-free and paleo)
- Sliced avocado
Directions
- Position a rack at the top of the oven and preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Place the potatoes, onion, bell peppers, bacon, avocado oil, salt, black pepper, garlic powder, paprika, thyme, and cayenne (if using) on the prepared sheet pan. Toss until very well combined and the veggies are evenly coated. Spread into a single layer.
- Transfer to the oven and bake until the potatoes are cooked through and crisp on the edges and the bacon is crisp, about 35 minutes, tossing halfway through the cook time.
- Remove from the oven and create six wells in the potato hash to hold the eggs. Crack an egg into each well and carefully transfer back to the oven. Bake for 5 to 6 minutes, until the egg whites are just set and the yolks are slightly runny (for an over-easy egg).
- Remove from the oven and garnish with fresh chives and parsley.
- To serve: Plate an egg with the potato hash around it. Serve with shredded cheese and sliced avocado, if desired.
Storage and reheating: Allow the hash and eggs to cool completely, then transfer individual portions to airtight containers and refrigerate for up to 4 days. For the best texture, reheat in a 375°F oven or toaster oven for 8 to 10 minutes, until warmed through. You can also microwave these in 30-second intervals until hot, though the eggs and potatoes will be softer. If you don’t love reheated eggs, you can skip baking them on the sheet pan! Just prep the hash portion and top with a freshly cooked egg each morning.
Excerpted from Everyday Eats by Alex Snodgrass. Copyright © 2026 by The Defined Dish, LLC. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved.
