Sheet Pan Breakfast Potatoes & Veggies
This all-in-one breakfast sheet pan meal features roasted potatoes, veggies, and fried eggs. It's a versatile recipe that works well for brunch or breakfast for dinner.
Servings: 4 servings
Calories: 410kcal
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!
Notes
Potatoes: I don’t peel the potatoes in this recipe but you can if you prefer. Russets, sweet potatoes, and baby potatoes (diced) all work as direct swaps.
Veggies: Other options are hot peppers (think poblano, jalapeno, etc.), zucchini, cauliflower, and green beans.
If making this recipe for breakfast prep, I don't recommend frying the eggs in advance. This can be reheated in the microwave or over medium heat in a skillet.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 67g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 700mg | Potassium: 1906mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3247IU | Vitamin C: 270mg | Calcium: 142mg | Iron: 5mg
