Potatoes, veggies, and eggs cook together on one sheet pan in this easy Sheet Pan Breakfast! This versatile recipe is perfect for breakfast-for-dinner or weekend brunch.
As a savory breakfast lover, this sheet pan breakfast recipe was a game changer for me. Potatoes and a few veggies (peppers, onions, and broccoli) are tossed with a simple seasoning blend and roasted until golden and tender.
At the very end, crack an egg directly onto the sheet pan for an all-in-one breakfast!
I first developed it for my cookbook Vegetarian for Dinner, which has an entire section of breakfast meals.
Why this recipe works
- All in one meal: The potatoes, veggies, and eggs cook together on one pan. Add breakfast sausage or tempeh to up the protein more.
- High heat means fluffy, tender, and crisp potatoes and veggies with blackened edges.
- Everything is tossed in a homemade Cajun seasoning blend. To make the recipe even easier, use your favorite Cajun seasoning or a taco seasoning packet instead.
Ingredients
- Yukon gold potatoes: I love Yukon golds because they have a thin skin that doesn't need to be peeled. Of course, you can peel it if you prefer. This is a forgiving recipe, so feel free to use Russets, diced baby potatoes, or even sweet potatoes instead.
- Eggs: While this is optional, frying an egg directly on the sheet pan is an easy way to add protein to this meal. See below for more protein ideas.
- Veggies: My go-to breakfast hash veggies are onions and peppers, but broccoli adds extra depth. Zucchini and green beans would also work well here.
- Seasonings: This blend of garlic powder, onion powder, white pepper, thyme, oregano, and paprika is inspired by Cajun seasoning. If you're missing any of these ingredients, feel free to just use about a tablespoon (or more, to taste) of Cajun seasoning. If the Cajun seasoning contains salt, make sure to adjust added salt.
Ways to add protein
- Fried eggs are my go-to, because they fry up so nicely on the sheet pan.
- Add frozen sausage links or patties during the last 10-15 minutes of cook time.
- My Smoked Tempeh is a fantastic addition here. Add it to the sheet pan during the last 20 minutes of baking, basting with the reserved marinade halfway through.
Storage & meal prep
Leftover potatoes and veggies are best within 3-4 days.
If making this for meal prep, I recommend skipping the fried egg step as it's not guaranteed to reheat well. Instead try these Breakfast Egg Muffins or add Smoked Tempeh to the sheet pan.
This reheats really well. While you can reheat it quickly in the microwave, I like to add the potatoes and veg to a large skillet and reheat over medium heat. This both heats and crisps them up.
My favorite breakfast recipes
Recipe
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Sheet Pan Breakfast Potatoes & Veggies
Equipment
Ingredients
- 2 ½ pounds Yukon gold potatoes
- 2 tablespoons neutral oil divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt divided
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon white pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 large red onion
- 1 large broccoli crown
- 3 to 4 large eggs adjust to serving size
- fresh chopped cilantro, sliced avocado, hot sauce for serving
Instructions
- Preheat the oven to 425°F. Clean the potatoes well and slice them into 1 inch cubes.
- In a large bowl, toss diced potatoes with 1 tablespoon of oil, paprika, garlic powder, onion powder, ½ teaspoon of the salt, thyme, oregano, and white pepper.
- Transfer the potatoes to a large sheet pan. Roast at 425°F for 15 minutes on the middle oven rack.
- Meanwhile, prep the vegetables. Chop the peppers into 1-inch pieces, thinly slice the red onion, and cut the broccoli into florets. Toss the veggies in the same mixing bowl used for the potatoes with the remaining 1 tablespoon of oil and ½ teaspoon of salt.
- After 15 minutes, remove the potatoes from the oven and stir them. Stir in the vegetables. Return to the oven for 20 to 25 minutes, or until the vegetables and potatoes are mostly done.
- Remove from the oven and stir, leaving 4-inch circles open for the eggs. Drizzle a small amount of oil into the open areas. Crack eggs directly onto the oiled sheet pan and season with salt and pepper. Return to the oven for 2 to 4 minutes, or until the eggs are cooked to your preference.
- Remove from the oven. Serve garnished with freshly chopped cilantro, sliced avocado, and optional hot sauce. Enjoy!
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