Sheet Pan Breakfast Potatoes Recipe (video)

a sheet pan with breakfast potatoes, eggs and vegetables, on a table

A complete and delicious breakfast, all prepared in one pan! You won’t believe how easy this sheet pan breakfast potatoes recipe is to make! Made with potatoes, peppers, sausage, bacon bits, and tomatoes. The eggs are baked right into the potatoes, too. I love to top this sheet pan breakfast with fresh herbs and avocado. Plus, you can prepare everything the night before, then bake in the morning! Find those instructions down below.

Watch My Breakfast Potatoes Video Tutorial!

Watch my YouTube sheet pan breakfast potatoes video tutorial for step-by-step instructions. Plus, I share lots of extra tips! Want to stay up to date on the latest recipes? Make sure to subscribe to my emailing list and my YouTube channel and turn on notifications!

Ingredients for Sheet Pan Breakfast

Simple and easy does it for this one pan breakfast! You don’t need anything fancy! Here are the main ingredients I use for this recipe; you can find the full list with measurements in the recipe card below.

  • Potatoes: any variety of potatoes will work great, even sweet potatoes! If you’re using a thicker-skinned potato, I recommend peeling the potatoes first.
  • Bell Pepper: use red, yellow, orange or green sweet peppers.
  • Breakfast Sausage: I recommend going with a good quality organic pork sausage if you can find it. I get mine at Whole Foods.
  • Smoked Bacon: the more, the better!
  • Maple Syrup: my secret ingredient for making the best breakfast potatoes! It adds that breakfast flavor!
  • Dill, Parsley & Chives: I like to use fresh herbs because they are the most aromatic and flavorful. Dried herbs will work in a pinch.
a sheet pan filled with potatoes, eggs and avocado, on a table with tomatoes

Supplies & Tools for the Recipe

Need some supplies or tools to make this recipe at home? Here are some of the same things I use in my kitchen, available on Amazon using my affiliate links. Using these links won’t increase the cost for you and I’ll earn a small commission.

a bowl of potatoes, peppers and avocado, on a table

Preparing the Oven & Sheet Pan

Start the recipe off by preheating your oven to 450F. Line a large baking sheet with either parchment paper, a silicon mat, or non-stick foil (makes for super easy cleanup!).

Set the pan aside and now you’re ready to start on the recipe!

Preparing Your Ingredients

Preparing all the ingredients for this sheet pan breakfast is a breeze! Here’s what you’ll need to do:

  1. Start by cutting the potatoes into wedges or cubes. Smaller pieces will cook faster. Place all the ingredients onto the prepared baking sheet.
  2. Cube the bell peppers, thinly slice the shallots, and chop the bacon slices into small bits. I recommend leaving the sausage whole; we’ll cut it later.
  3. Chop the fresh herbs and halve the cherry tomatoes, then set them aside for later.

Assembling the Dish

Once you have all the ingredients cut, cubed and prepared, it’s time to dress everything!

  1. Arrange the chopped veggies and bacon flat on the sheet pan. Drizzle with the olive oil and maple syrup. Add a few dashes of your favorite hot sauce.
  2. Season the sheet pan generously with salt and pepper, then add the garlic powder, onion powder, smoked paprika, and dried thyme.
  3. Using your hands or a spatula, toss everything together until all the ingredients are well coated and evenly distributed.
  4. Place the breakfast sausage along the sides of the pan to bake.
an image of sheet pan breakfast potatoes on a table, with sliced avocado

Baking the Sheet Pan Breakfast Potatoes

Before baking, cover the sheet pan tightly with a sheet of foil. Bake at 450F for 23 to 33 minutes. The timing will depend on the size of the potatoes. Bake the sheet pan covered until the potatoes are tender and cooked.

Once the potatoes are cooked, remove the pan from the oven and remove the foil. Take out the breakfast sausages and chop them into bite sized pieces, then return them back into the pan, along with the tomatoes. Toss everything together.

Return the sheet pan back into the oven and broil on high heat, keeping the pan in the middle of the oven, for 5 to 7 minutes. Toss everything once more, then broil for another 5 minutes.

Adding & Baking the Eggs

Once the breakfast potatoes are nicely browned, it’s time to add the eggs. Using a spatula or spoon, create wells in the potato mixture, just large enough to hold an egg.

Crack each egg into a small ramekin, then drop into the created wells. Return the sheet pan back into the oven and broil on low heat until eggs are done to your liking. I like my yolks on the runny side so I usually do about 4 to 5 minutes.

a close up of breakfast potatoes with sausage, peppers and avocado

Serving Suggestions

Once the eggs are done, your sheet pan breakfast potatoes are ready to be served! Sprinkle the fresh dill, chives and parsley over the top, and add sliced avocado.

Grab a spatula and scoop out each egg, serving it with a generous side of the potatoes and some avocado. Enjoy the breakfast with more hot sauce and ketchup, if desired.

Overnight Instructions

Want to prepare this breakfast ahead of time? Simply prepare all the ingredients and season the mixture with the oil and spices. You need to make sure the potatoes are well coated, so they don’t brown!

Cover the pan with foil, then place into the refrigerator overnight, or for a few hours. When you’re ready to bake, preheat the oven and proceed as usual. The baking time may increase by a few minutes since the ingredients will be colder.

a bowl of breakfast potatoes, egg and avocado

More Recipes!

Enjoyed this delicious and easy sheet pan breakfast? Check out some of my other recipes you’re sure to enjoy!

  • Smoked Salmon Eggs Benedict: my all-time favorite savory breakfast dish! An English muffin topped with avocado, salmon, poached egg and homemade hollandaise sauce!
  • Bacon Breakfast Potatoes: my dad’s recipe delicious potatoes! These are made in a skillet with bacon bits, carrots, onions and eggs cooked right in!
  • Sausage Breakfast Skillet: another great version of breakfast potatoes, prepared in a skillet with peppers and breakfast sausage.
  • Bacon & Cheese Breakfast Quiche: you’ll love this delicious quiche filled with smoky bacon, loads of melty cheese, veggies, and topped with more cheese!
  • Zucchini & Sausage Shakshuka: if you’ve never tried this Moroccan breakfast dish, you’re missing out! It’s super easy to make and so delicious!

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a close up of food with text overlay - 'Easy, Sheet Pan Breakfast Potatoes'

Easy Sheet Pan Breakfast Potatoes Recipe (video)

20 mins prep + 45 mins cook
4 servings
Easy and delicious complete breakfast in one! Sheet pan breakfast with potatoes, peppers, bacon, sausage, tomatoes and eggs!

Ingredients 

  • 2 lbs potatoes, or sweet potatoes
  • 2 medium bell peppers, red, orange, yellow or green
  • 2 large shallots
  • 6 to 8 slices smoked bacon
  • 8 to 10 links breakfast sausage
  • 1/4 cup avocado or olive oil
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp sea salt
  • ground black pepper
  • 1 tsp EACH: garlic powder, onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 tbsp fresh chopped parsley
  • few dashes of hot sauce, your favorite
  • 1 cup cherry tomatoes
  • 4 to 5 large eggs

For Serving:

  • 2 tbsp EACH: fresh chives, dill, parsley
  • 1 large avocado, quartered and sliced
  • Ketchup and hot sauce

Instructions

Preparing for the Recipe:

  • Start the recipe off by preheating your oven to 450F/232C. Line a large baking sheet with either parchment paper, a silicon mat, or non-stick foil (makes for super easy cleanup!).

Preparing the Ingredients:

  • Next, prepare the potatoes. You can cut them into wedges or cubes. Smaller pieces will cook faster.
  • Cube the bell peppers, thinly slice the shallots, and chop the bacon slices into small bits. I recommend leaving the sausage whole; we’ll cut it later. Place all the ingredients onto the prepared baking sheet.
  • Chop the fresh herbs and halve the cherry tomatoes, then set them aside for later.

Dressing the Ingredients:

  • Arrange the chopped veggies and bacon flat on the sheet pan. Drizzle with the olive oil and maple syrup. Add a few dashes of your favorite hot sauce.
  • Season the sheet pan generously with salt and pepper, then add the garlic powder, onion powder, smoked paprika, and dried thyme.
  • Using your hands or a spatula, toss everything together until all the ingredients are well coated and evenly distributed.
  • Place the breakfast sausage along the sides of the pan to bake.

Baking Instructions:

  • Before baking, cover the sheet pan tightly with a sheet of foil. Bake at 450F/232C for 23 to 33 minutes. The timing will depend on the size of the potatoes. Bake the sheet pan covered until the potatoes are tender and cooked.
  • Once the potatoes are cooked, remove the pan from the oven and remove the foil. Take out the breakfast sausages and chop them into bite sized pieces, then return them back into the pan, along with the tomatoes. Toss everything together.
  • Return the sheet pan back into the oven andbroil on high heat, keeping the pan in the middle of the oven, for 5 to 7minutes. Toss everything once more, then broil for another 5 minutes.

Adding the Eggs:

  • Once the breakfast potatoes are nicely browned, it’s time to add the eggs. Using a spatula or spoon, create wells in the potato mixture, just large enough to hold an egg.
  • Crack each egg into a small ramekin, then drop into the created wells. Return the sheet pan back into the oven and broil on low heat until eggs are done to your liking. I like my yolks on the runny side, so I usually do about 4 to 5 minutes.

Serving Suggestions:

  • Once the eggs are done, your sheet pan breakfast potatoes are ready to be served! Sprinkle the fresh dill, chives, and parsley over the top, and add sliced avocado.
  • Grab a spatula and scoop out each egg, serving it with a generous side of the potatoes and some avocado. Enjoy the breakfast with more hot sauce and ketchup, if desired.

Nutrition

Calories: 680kcal | Carbohydrates: 67g | Protein: 18g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1205mg | Potassium: 1672mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3000IU | Vitamin C: 141mg | Calcium: 112mg | Iron: 5mg