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.
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.
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.