Sheet Pan Breakfast
A balanced meal all on one pan. Great for breakfast, brunch, or dinner!
Ingredients
- 2 bags (16 oz each) shredded hash brown potatoes or a mix of potatoes, sweet potatoes, and carrots
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ground black pepper, to taste
- 1 cup baby spinach, chopped or diced bell pepper
- 6 large eggs
- 12 chicken or turkey breakfast sausages or par-cooked bacon (see note)
Instructions
- Heat the oven to 425 degrees. Spray a large, rimmed sheet pan with oil.
- Dump the frozen hash browns into the center of the sheet pan. Drizzle with the oil then sprinkle with the salt, garlic powder, onion powder, and pepper. Toss with your hands or tongs to coat then spread into an even layer across the pan.
- Roast the potatoes until they are starting to brown, about 20 minutes, stirring a few times to help them cook evenly.
- Stir the spinach into the potatoes then use a spatula or spoon to push the vegetables to the sides and make 6 holes across the pan (see picture above).
- Crack one egg into each hole. To make sure I don't get any shells in the dish I like to crack one egg at a time into a small bowl then pour the egg into the hole. Season each egg with a little salt and pepper.
- Place the sausages around the eggs then place the pan back in the oven. Bake until the eggs are set and cooked to your desired doneness. I do 10 minutes for cooked whites and a runny yolk.
- Use a spatula to transfer the eggs and hash browns to individual plates then enjoy.
Notes
Notes:
To use bacon, I like to buy par-cooked bacon for ease. Cut bacon slices in half and arrange them around the eggs. Cook with eggs until crispy.
If your bacon is not par-cooked, add it to the pan with the hash browns at the start of cooking so it has enough time to cook all the way.