Best Sheet Pan Eggs And Bacon Breakfast Recipes

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SHEET PAN BREAKFAST BAKE



Sheet Pan Breakfast Bake image

Make bacon, eggs, home fries and toast -- we're talking the works! -- in a single sheet pan for the easiest breakfast for four ever.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds russet potatoes
2 tablespoons unsalted butter, melted, plus more at room temperature, for serving
8 slices thick-cut bacon
1 red bell pepper, diced
1 small yellow onion, diced
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 slices white bread, toasted
4 large eggs
Chopped chives, for garnish

Steps:

  • Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
  • Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
  • Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
  • Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
  • Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
  • Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
  • Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.

SHEET-PAN EGGS AND BACON BREAKFAST



Sheet-Pan Eggs and Bacon Breakfast image

I saw this sheet-pan eggs and bacon recipe on social media and decided to re-create it. It was a huge hit! Use any cheeses and spices you like—you can even try seasoned potatoes. —Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

10 bacon strips
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1-1/2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon pepper
8 large eggs
1/4 cup chopped green onions

Steps:

  • Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside., In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 446 calories, Fat 30g fat (13g saturated fat), Cholesterol 246mg cholesterol, Sodium 695mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

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