Name: Easy Sheet Pan Breakfast
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 sweet potato; 0.5 green bell pepper; 0.5 yellow onion; 3 eggs; 2 tablespoons olive oil; 0.5 tsp salt; 0.25 tsp pepper

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Easy Sheet Pan Breakfast

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Ingredients

Warning0 allergens identified

Easy Sheet Pan Breakfast

Instructions

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Instructions

Preheat oven to 400 degrees F.

Add diced potato, olive oil, salt and pepper to a quarter sheet pan. Roast in oven for 20 minutes. Remove and stir in onion and bell pepper. Return to teh oven and cook for an additional 15 minutes.

Remove from oven, once again, and toss. Carefully crack 3 or 4 eggs onto the vegetables. Leave a couple of inches between each egg.

Return pan to oven and bake until eggs are set, about 10 minutes.

Serve with salt and pepper and hot sauce (optional).

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Tips & Tricks (5)

Cut Vegetables Uniformly 🔪
Dice sweet potatoes, peppers, and onions into similar-sized pieces (about ¾-inch cubes) to ensure even roasting and consistent cooking times across all vegetables.
Pre-roast the Sweet Potatoes 🥘
Start sweet potatoes alone on the sheet pan for 10-12 minutes before adding peppers and onions, since they require longer cooking time than the other vegetables.
Create Egg Wells Strategically 🥚
Make small indentations or push vegetables aside to create nests for eggs so they cook evenly and don't run all over the pan, while also preventing them from breaking during roasting.
Oil Your Vegetables Properly 🫒
Toss vegetables in olive oil and season before roasting to ensure even coating and crisping; this creates caramelization and deeper flavor development rather than steaming.
Watch Egg Doneness Closely ⏱️
Add eggs in the final 5-8 minutes of cooking and remove the pan when whites are set but yolks are still slightly runny, as they'll continue cooking from residual heat after removal.