Sheet Pan Breakfast Bake

"What's better than a bacon, egg and cheese on a bed of potatoes? Only having to do one dish after you eat!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Casey F. photo by Casey F.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ChefWendyMG photo by ChefWendyMG
Ready In:
1hr 10mins




  • Equipment:

  • Baking sheet.
  • Directions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
  • Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
  • Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
  • Garnish with chopped chives or sliced scallions to serve.

Questions & Replies

  1. Can you substitute the runny eggs with scrambled? I do NOT like runny yokes at all. Yuk!!!
  2. How you print?


  1. Made this twice now for family of 8. It’s a big hit! The timing is definitely off though. It takes way longer to brown the potatoes in my oven. More like an hour and I up the temp to 450-465. Worth it!
  2. Very good breakfast comfort food for a cold winter morning. I did omit the salt and use seasoning blend instead. Also the egg yolks were a little too firm. Next time I will take a couple minutes off the cooking time.
    • Review photo by Casey F.
  3. This is a good dish if you plan ahead. It can work if beaten eggs are poured over the hot potatoes, but keep an eye on it. And since you have a breakfast bake, how about a lunch bake?
  4. Being on Atkins, I would use diced cauliflower instead of potatoes. Sounds delish and will make tomorrow. Or maybe tonight for dinner.
  5. Such a great idea! Made it and it all came together well! However, 2tsp salt is wayyyy too much salt (and I even 1/2’d the salt)!! It takes some time getting it made…I wish someone had said something about the salt in the comments because I imagine it would have been so perfect. The saltiness is the only reason for the 3/5 stars.


  1. Made this recipe this morning for my granddaughter and her beau. They both raved about it. I tweaked it a bit by using OreIda O'Brien Potatoes instead of hash browns and Hormel chopped real bacon instead of bacon slices. I have always added a special touch to all recipes I try, mostly by using Tony Cachere's Creole Seasoning in place of just salt and pepper. I think all true Southern cooks tweak's a GRITS thing. Any way, back to this was super easy to prepare and was a big hit with everyone. Who would not love potatoes, bacon and eggs on a Sunday morning? Will definitely share this with friends and family.
  2. I did half the recipe in a smaller pan (1/4 sheet), I also shredded my own potatoes & used a combination of different cheese I had in my frig. Came out perfect & delicious.


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