Sheet Pan Breakfast Bake
This Easy Sheet Pan Breakfast Bake Recipe is a delicious one pan option for a full breakfast in minutes. Made with sausage, potatoes, eggs, tomatoes, and avocado.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: sheet pan breakfast bake
Servings: 4
Calories: 274kcal
- 4 sausage links
- 2 cups frozen seasoned potato wedges
- 1 tablespoon olive oil
- 4 large eggs
- ½ cup tomato slices
- 1 large avocado, quartered
This breakfast recipe begins by preheating the oven to 400 degrees F.
Line a large sheet pan with parchment paper. This one step alone will not only prevent your ingredients from sticking to the pan, but it will also make clean-up much easier. Next add the 4 sausage links, 2 cups seasoned potato wedges, and 1 tablespoon olive oil. Give these three ingredients a gentle toss until everything is coated evenly with the oil. Spread out into a single layer on the sheet pan and place into the oven to bake for 10-15 minutes.
Check the package instructions for the sausage because some may already be fully cooked and just need time to heat thoroughly and slightly brown.
Once this step is finished carefully remove the sheet pan from the oven and crack the 4 large eggs on top. Make sure the eggs are spaced out enough on the sheet pan and do not completely cover any of the other ingredients. If you need to move anything around to make this happen, then feel free to do so at this time.
Return the sheet pan to the oven to continue cooking for an additional 5 to 7 minutes until the egg whites are fully cooked. You will still have runny egg yolks.
Carefully remove the sheet pan breakfast from the oven. Divide the eggs, sausage, and potatoes onto serving plates.
Before serving add the ½ cup tomato and 1 large quartered avocado. This recipe is one that you want to keep in your kitchen recipe box. Feel free to double or triple the recipe if you have a bigger family or company. Enjoy!
- Before serving top with green onions, chives, or chopped fresh herbs for additional flavor.
- Do not overcook the eggs. Cook just enough until the whites of the eggs have set and the egg yolks are firm but still slightly runny.
- It is best to make this recipe just before you plan to serve it. Serve it immediately after removing it from the oven while it is still warm.
Calories: 274kcal | Carbohydrates: 11g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 210mg | Potassium: 586mg | Fiber: 4g | Sugar: 2g | Vitamin A: 548IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg