Sheet Pan Breakfast Potatoes, with Bacon and Eggs (Oven Roasted Breakfast Potatoes)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Sheet pan Breakfast Potatoes with Bacon and Eggs - these oven roasted breakfast potatoes and eggs with crispy bacon bits are all cooked in the same sheet pan.
- 1 tsp paprika
- ½ tsp cayenne pepper or ¼ tsp for a milder heat
- ½ tsp all spice
- 1 tsp cracked black pepper ½ tsp ground black pepper
- 1 tsp dried thyme
- 1/4 tsp ground cinnamon
- ½ tsp kosher salt plus more to taste
Sheet Pan Breakfast
- 2.5 lbs yukon gold potatoes cut roughly into ½ x 1 inch cubes
- PAM Olive Oil Spray Pump
- 1 medium red onion cut into thick slices
- ½ lb canadian bacon or back bacon cut into strips
- 6 - 8 large eggs
- Chopped parsely
- Hot sauce
Line a half sheet pan with parchment paper and spray PAM Spray Pump Olive Oil on the surface (about 10 pumps).
Preheat oven to 425°F.
Mix the ingredients for the spice mix.
Place the cut up potatoes in a large bowl and add the spice mix, and toss to coat the potatoes.
Spread the potatoes in a SINGLE layer on the sheet pan. Spray 10 more pumps of the PAM olive oil over the potatoes. Toss to mix and place the sheet pan with the potatoes in the pre-heated oven.
Set the timer to 20 minutes.
After 20 minutes, mix/flip the potatoes well with a spatula. Sprinkle the chopped bacon and sliced onions over the potatoes, and return to the oven for a further 10 - 15 minutes, until the bacon becomes crispy and the onions start to caramelize. (Check at 10 minutes if you are using thin cut bacon or at 15 minutes for thick cut bacon).
Remove the sheet pan from the oven and make space among the potatoes for 6-8 eggs. Crack the eggs into these spaces and sprinkle extra salt over the eggs. Season the potatoes if needed.
Return to the oven for 2 -3 minutes until the eggs are just cooked through.
Remove from the oven. Serve while hot. Optional - drizzle extra hot sauce on top if you like it extra spicy.