Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!) is a gluten free and dairy free side dish. One serving contains 294 calories, 13g of protein, and 19g of fat. For $1.07 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have potatoes, chili powder, avocado oil, and a few other ingredients on hand, you can make it. Christmas will be even more special with this recipe. 66 people were glad they tried this recipe. It is brought to you by Lexi's Clean Kitchen. A couple people really liked this American dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 51%, this dish is solid. If you like this recipe, take a look at these similar recipes: Sheet Pan Home Fries, Dinner Tonight: Breakfast Sausage, Home Fries, and Eggs, and Sheet Pan Breakfast Bake.
Servings: 4
Ingredients:
2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
1 medium onion, small dice
1 red or green bell pepper, small dice
1 teaspoon avocado oil (see note)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried parsley
6 pieces nitrate-free bacon
4 pasture-raised eggs, more as desired
fine sea salt and fresh ground pepper, to taste (see note)
Equipment:
baking paper
baking sheet
oven
bowl
frying pan
paper towels
Cooking instruction summary:
Pre-heat oven to 400F and line a rimmed baking sheet with parchment paper. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet. Place in oven and bake for 20 minutes. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes. Remove from oven and move bacon to the side. Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).
Step by step:
1. Pre-heat oven to 400F and line a rimmed baking sheet with parchment paper.
2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
3. Place in oven and bake for 20 minutes.
4. Remove pan and move vegetable mixture to one side of the pan.
5. Add bacon in strips to the other side and return to oven for 12 minutes.
6. Remove from oven and move bacon to the side. Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes.
7. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
8. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).
Nutrition Information:
covered percent of daily need
