Start your day off right with a delicious and hassle-free meal that’s sure to please the whole family! The "Easy Sheet Pan Breakfast Stacks" combines the vibrant flavors of bell peppers, crispy potatoes, and perfectly cooked eggs, all in one convenient dish. Imagine the aroma of savory sausage or bacon wafting through your kitchen as you whip up this delightful breakfast in just 35 minutes! Whether you're rushing out the door or enjoying a leisurely weekend brunch, this recipe is your ticket to a satisfying morning feast that requires minimal cleanup. Ready to elevate your breakfast game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup diced bell peppers
- 1 cup diced potatoes
- 1 cup cooked sausage or bacon
- Salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and dice the bell peppers into uniform 1/2-inch pieces, ensuring even cooking and consistent texture throughout the dish.
- Peel and dice the potatoes into small, bite-sized cubes approximately 1/2-inch in size. Pat the potato cubes dry with a paper towel to help them crisp up during roasting.
- Spread the diced potatoes and bell peppers evenly across the sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and paprika. Toss to coat all vegetables thoroughly.
- Roast the vegetables in the preheated oven for 15-18 minutes, stirring once halfway through to ensure even browning and prevent burning.
- If using uncooked sausage or bacon, cook it separately in a skillet until fully done, then drain excess grease. If using pre-cooked meat, skip this step.
- Remove the sheet pan from the oven and create small wells or spaces among the roasted vegetables for the eggs.
- Carefully crack an egg into each prepared well, keeping the yolks intact. Sprinkle additional salt and pepper over the eggs.
- Return the sheet pan to the oven and bake for an additional 6-8 minutes, or until egg whites are set and yolks are cooked to your desired consistency.
- Remove from oven and let rest for 2-3 minutes. Sprinkle cooked sausage or bacon over the eggs and vegetables.
- Serve hot directly from the sheet pan, optionally garnishing with fresh herbs like chives or parsley for added flavor and presentation.
Tips
- Prep Ahead: To save time in the morning, chop your vegetables the night before and store them in the fridge. This way, you can simply toss everything onto the sheet pan and pop it in the oven.
- Customize Your Ingredients: Feel free to mix and match your favorite vegetables or proteins! Spinach, tomatoes, or even cheese can add a delightful twist to your breakfast stacks.
- Achieve Perfectly Cooked Eggs: For runny yolks, keep an eye on the eggs during the last few minutes of baking. If you prefer firmer yolks, leave them in a bit longer.
- Use Parchment Paper: Lining your sheet pan with parchment paper not only prevents sticking but also makes cleanup a breeze.
- Garnish for Extra Flavor: Fresh herbs like chives or parsley can elevate the dish's presentation and add a burst of freshness. Don’t skip this step!
- Serving Suggestions: Pair your breakfast stacks with a side of fresh fruit or yogurt for a balanced meal that will keep you energized throughout the day.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 22g
Fat: 23g
Saturated Fat: 8g
Cholesterol: 250mg
