The ease of sheet pan dinners comes to the breakfast table.
I’ve been making sheet pan dinners since…well, as far back as I can remember. They’re absolute no-brainers when it comes to making dinnertime simple. I mean, a whole meal, complete with protein, veggie, and starch, that cooks all at once and leaves you with only one pan to wash? Yes, please!
Over the years, I’ve come up with lots of different sheet pan dinner recipes. (check out this sheet pan recipes! Salmon Sheet Pan Dinner to Teriyaki Chicken Sheet Pan and my Sheet Pan Pork Fried Rice.) And yet somehow, it never occurred to me that you could use this same sheet pan trick for other meals, too. Like breakfast.
Now, I’ll admit, making a full breakfast in a sheet pan is a little bit more complicated than cooking a dinner. You have to cook the bacon and sausage first, then set them aside to make room for the hash browns, and then add the cheese and eggs last, when the potatoes are mostly done. But it’s still way easier than frying everything up separately in three or four pans.
With perfectly crisp bacon, firm eggs, meaty sausage, golden hash browns, and warm, oozy cheese, this Sheet Pan Breakfast is my new favorite way to feed a breakfast crowd.
Recipe Tips
- Use fresh eggs. When eggs are old, the whites become thin and runnier. Using fresh eggs will help keep them in their own little designated space.
- You can also cook some or all of the ingredients at a higher temperature – some people like to cook them at 425°F. Everything cooks up more quickly and may brown better as the temperature increases, but you have less control over the cooking.
- As you’re learning how your oven and sheet pan effect the cook time, keep a close eye on each batch of ingredients and check them frequently.
- The eggs (and more specifically, the yolks, will continue cooking if left on the sheet after being removed from the oven, so dish them up right away if you want to keep the yolks from overcooking.
Sheet Pan Breakfast
- Preheat oven to 350°F. pray a sheet pan with non-stick cooking spray.
- Spread bacon slices and sausage links onto the sheet pan.
- Cook about 10-15 minutes or until the bacon and sausage are most of the way cooked. If you would like them to be pretty well browned, cook them most of the way now.
- Remove bacon and sausage to a plate and set aside (cover to keep warm).
- Without cleaning the grease from the sheet pan, spread hash browns across sheet pan. Sprinkle with desired amount of salt and/or pepper.
- Cook for 20-30 minutes or until hash browns begin to brown. Cooking times will vary depending on how thawed your shredded hash browns are and your oven.
- When hash browns have started to crisp, remove sheet pan from the oven and sprinkle the cheese over the top. Toss to combine, then use a spoon to form 8 wells in the hash browns.
- Crack an egg into each “well” and sprinkle with more salt and pepper. Arrange previously cooked bacon and sausages to the sheet pan.
- Return the pan to the oven and bake for 7-8 minutes for eggs that have a runny yolk, but fully cooked whites or for 10-11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!)
Return the pan to the oven and bake for 7-8 minutes for eggs that have a runny yolk, but fully cooked whites or for 10-11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!)
More of our favorite breakfast recipes!
- Grits and Sausage Breakfast Casserole
- Crockpot Breakfast Casserole
- Biscuits and Gravy Casserole
- Easy Cherry and Cheese Danish Bites
- Cheesy Egg Crescent Breakfast Casserole
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Sheet Pan Breakfast
Ingredients
- Non-stick cooking spray
- 1/2 pound bacon thick cut
- 12 oz. package of breakfast sausage links
- 30 oz. bag of shredded frozen hash browns
- Salt and Pepper to taste
- 1 cup grated cheddar cheese
- 8 large eggs
Instructions
- Preheat oven to 350°F. Spray a sheet pan with non-stick cooking spray.
- Spread bacon slices and sausage links onto the sheet pan.
- Cook about 10-15 minutes or until the bacon and sausage are most of the way cooked. If you would
- like them to be pretty well browned, cook them most of the way now. Remove bacon and sausage to
- a plate and set aside (cover to keep warm).
- Without cleaning the grease from the sheet pan, spread hash browns across sheet pan. Sprinkle
- with desired amount of salt and/or pepper.
- Cook for 20-30 minutes or until hash browns begin to brown. Cooking times will vary depending on
- how thawed your shredded hash browns are and your oven.
- When hash browns have started to crisp, remove sheet pan from the oven and sprinkle the cheese
- over the top. Toss to combine, then use a spoon to form 8 wells in the hash browns.
- Crack an egg into each “well” and sprinkle with more salt and pepper. Arrange previously cooked
- bacon and sausages to the sheet pan.
- Return the pan to the oven and bake for 7-8 minutes for eggs that have a runny yolk, but fully
- cooked whites or for 10-11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!)
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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