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This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!
Sheet Pan Classic Breakfast Bake
We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.
We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.
Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Root Vegetable andSage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
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Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
- 2 large yellow potatoes cleaned and diced to 1/2" cubes (see note)
- 1 medium onion small dice
- 1 red or green bell pepper small dice
- 1 teaspoon avocado oil see note
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried parsley
- 6 pieces nitrate-free bacon
- 4 pasture-raised eggs more as desired
- fine sea salt and fresh ground pepper to taste (see note)
- Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
- In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
- Place in oven and bake for 20 minutes.
- Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
- Remove from oven and move bacon to the side. Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
- Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).