Sheet Pan Sausage and Egg Breakfast Bake

1Ingredients

• 1 poundBreakfast sausage (links or ground)
• 1.5 poundsMedium red potatoes
• 1 largeBell pepper (any color)
• 0.5 mediumYellow onion
• 2 tablespoonsOlive oil
• 1 teaspoonSalt
• 0.5 teaspoonBlack pepper
• 0.5 teaspoonGarlic powder
• 0.3 teaspoonSmoked paprika
• 6Large eggs
• 1 tablespoon choppedFresh parsley (optional, for garnish)

2Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

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2. 2

   If using breakfast sausage links, slice them into 1-inch pieces. If using ground sausage, break it into small crumbles. Dice the red potatoes into 1/2-inch cubes. Core and dice the bell pepper into 1/2-inch pieces. Dice the yellow onion into 1/2-inch pieces. In a large mixing bowl, combine the prepared sausage, potatoes, bell pepper, and onion.

   ⏱ 10 min
3. 3

   Drizzle the mixture with olive oil. Add the salt, black pepper, garlic powder, and smoked paprika. Toss everything together until all ingredients are evenly coated.

   ⏱ 3 min
4. 4

   Spread the seasoned sausage and vegetable mixture in a single layer on the prepared baking sheet. Ensure there's enough space to allow for even cooking.

   ⏱ 1 min
5. 5

   Bake for 20 minutes, stirring the mixture halfway through, until the potatoes are tender-crisp and the sausage is cooked through and lightly browned.

   ⏱ 20 min
6. 6

   Carefully remove the sheet pan from the oven. Use a spoon to create 6 small wells in the mixture, spaced apart. Crack one egg into each well.

   ⏱ 2 min
7. 7

   Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (softer yolks for 8 minutes, firmer for 10 minutes).

   ⏱ 9 min
8. 8

   Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy your comforting sheet pan breakfast!

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