Sheet Pan Breakfast

This Sheet Pan Breakfast is an easy comfort food meal to start the day. With hash browns, bacon, eggs and even a little kale, this oven-baked one-pan breakfast is perfect for an easy crowd pleaser!

Full of delicious flavors, this Sheet Pan Breakfast is large enough for a family but feel free to do two sheets at a time when company is involved. And the best part? The stove is clean – no splatters of bacon grease or butter in sight! 

Making Bacon in the Oven

This delicious Sheet Pan Breakfast starts with first making bacon in the oven. Arrange the bacon on a baking sheet and bake it just shy of complete doneness.

Remove the bacon and carefully pour out excess grease into a small glass container for other recipes.  But reserve 2-3 tablespoons of the bacon grease on the sheet pan for the rest of the recipe.

It’s worth mentioning that grease from bacon that is made with clean ingredients is good to use. Use antibiotic and hormone-free bacon cured with natural sugars. This bacon grease can be used for stir-frys, eggs, and other recipes.

Once the bacon is par-cooked, you’re ready for the hash browns.

Hash Browns in the Oven

Fresh and frozen hash browns will work for this sheet pan breakfast. You can make your own hash browns by following these instructions in How to Make and Freeze Hash Browns. But I’ve also used storebought hash browns and it works just as well.

My preference for when I don’t have freezer hash browns is cooking potatoes in the Instant Pot for 5 minutes on manual with natural release pressure. Make sure you do this the night before so the potatoes are completely cool to make shredding easier.

The best way to make oven-baked hash browns is to add them to the pan after removing bacon. Stick them in a hot oven and bake for 16-20 minutes, depending on how crispy you want them.

Eggs Baked in Hash Browns

Frying eggs just got easier with the help of an oven! Sheet pan eggs are the easiest, most convenient way to make eggs, especially if you are feeding a crowd!

And these eggs are perfectly cooked on top of crispy hash browns, making a delicious and simple sheet pan breakfast.

To bake eggs in the oven, scoop hash browns to the side, creating 6 small wells for the eggs. Crack the eggs directly into the wells and stick into the oven.

The best thing about baking eggs in the oven is that you can control how well you want your eggs to be done. Pull them out earlier for that coveted runny yolks.

Sheet Pan Breakfast for a Crowd

This Sheet Pan Breakfast has all your favorite comfort-foods but with an added bonus: kale.

You can omit this hardy green but if you’re wanting to add more vegetables to your diet – this is a great way. You can also swap kale with spinach or chopped chard, if kale is not your thing.  The baking turns these nutritious greens into small kale chips on a pan.

If using spinach, add it along with the eggs since they don’t need much time to cook. 

The beauty about this easy one pan breakfast is that it’s all made on the same pan, using the same temperature. You will need to pull out the pan three times to add more ingredients so using a timer to keep track of the cooking is essential.

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5 from 5 votes

Sheet Pan Breakfast

This Sheet Pan Breakfast is an easy comfort food meal to start the day. With hash browns, bacon, eggs and even a little kale, this oven-baked one-pan breakfast is perfect for an easy crowd pleaser!

Course Breakfast

Cuisine American

Keyword one-pot/pan, paleo, primal, Whole 30

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Calories 299kcal

Author Anya @ Prepare & Nourish

Ingredients

• 4 cups hash browns *
• 8 bacon strips **cut in half crosswise
• 3 cups fresh kale ***chopped
• 2 teaspoons dried parsley
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoon paprika
• 1 teaspoon sea salt
• 4-6 pastured eggs
• freshly ground salt and pepper

Instructions

• Preheat oven to 450 F degrees.
• Arrange bacon strips on sheet pan and cook for 12-15 minute, depending on thickness.
• Meanwhile, combine hash browns, parsley, garlic powder, and sea salt together. Toss in kale and combine.
• When bacon has cooked, transfer from pan to plate. Carefully pour out excess bacon grease from the pan into a small jar for other uses, reserving 2-3 tablespoons on the pan for the hash browns. 
• Toss in the combined hash browns and kale mixture and spread evenly across the pan. Bake for 12 minutes.
• After the cooking time, scoop hash browns to make wells for eggs. Crack the eggs directly into the wells.
• Transfer bacon strips directly on top of the hash brown and kale mixture. Place back in the oven for 5-7 minutes on top rack, watching carefully for desired doneness.
• Remove sheet pan breakfast from oven. Garnish with parsley and serve hot.

Video

Notes

*If not using frozen hash browns, cook 4 medium potatoes and allow them to fully cool. Shred to make hash browns. Use as per recipe.

**For regular-cut bacon, the cooking time will be about 12 minutes. Allow 5 minutes more if using thick-cut bacon.

***If using spinach instead of kale, add towards the end at the same time as eggs.

****Keep an eye out on bacon, hash browns and eggs as baking time will vary depending on thickness of ingredients (i.e. for thinner cut hash browns and bacon, less time is needed to cook and brown).

| Nutritional Information Disclaimer |

Nutrition

Calories: 299kcal | Carbohydrates: 29g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 668mg | Potassium: 682mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3762IU | Vitamin C: 52mg | Calcium: 81mg | Iron: 3mg

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More Healthy Breakfasts:

Pulled Pork Breakfast Skillet
Keto Sausage and Vegetable Frittata
Breakfast Kale Egg Cups

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This post was originally published July 2017 but has since been updated to include helpful information.