Eggs on a Sheet Pan with Crispy Potatoes and Sausage is an easy one-pan breakfast made with golden Yukon gold potatoes, smoked chicken sausage, bell peppers, onions, and baked eggs.
I made this on Sunday, divided it into containers and used it as breakfast all week long. Awesome recipe.
- Megan T.
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Bailey's Thoughts ...
Breakfast that cooks entirely on one pan will always get my attention. These eggs on a sheet pan with crispy potatoes and sausage hit the sweet spot between satisfying and low effort. The potatoes get golden and crunchy, the sausage browns, and the eggs bake right into everything so breakfast basically handles itself.
When it comes out of the oven, the pan is full of crispy-edged Yukon gold potatoes, smoky chicken sausage, sweet roasted peppers and onions, and baked eggs tucked into little pockets. Everything roasts together until the vegetables are tender and the sausage has those caramelized edges. A spoonful of chili crunch at the end adds heat and texture that pulls the whole thing together.
A couple things make this work. Roast the potatoes by themselves first so they actually crisp instead of steaming. Use a big sheet pan and spread everything out so the vegetables roast instead of pile up. And when you make the wells for the eggs, space them out so each serving gets a good mix of potatoes, sausage, and vegetables.
One more reason I love this recipe is that it works incredibly well for meal prep. I make the sheet pan, divide it into 4–6 containers, and keep them in the refrigerator for the week. In the morning I just grab one and heat it in the microwave. Breakfast handled.
-Bailey
P.S. If you love this, you should absolutely try my Freezer-Friendly Baked Egg Muffins. They use just 8 ingredients, take about 30 minutes to make, and freeze beautifully.
Ingredients + Substitutions OPTION
Yukon Gold Potatoes: The base of the recipe. They roast up crispy on the outside and creamy inside. Substitution: Red potatoes or sweet potatoes also work well for roasting.
Olive Oil: Helps the potatoes and vegetables roast instead of dry out and adds flavor. Substitution: Avocado oil, vegetable oil, or melted butter.
Smoked Chicken Sausage: Adds protein and smoky flavor that makes the dish feel hearty. Substitution: Any fully cooked sausage such as turkey sausage, pork sausage, or kielbasa.
Bell Peppers: Add sweetness, color, and roasted flavor to the pan. Substitution: Any color bell pepper works, or use a poblano pepper for a slightly deeper flavor.
Yellow Onion: Roasts until sweet and savory and helps flavor the whole pan. Substitution: White onion or a large shallot.
Garlic Powder: Adds garlic flavor that distributes evenly across the pan. Substitution: 2–3 cloves fresh garlic, minced, added with the sausage and vegetables (not with the potatoes) to prevent burning.
Smoked Paprika: Adds subtle smokiness that complements the sausage. Regular paprika or chili powder. Substitution: Regular paprika works too.
Eggs: Bake directly into the roasted vegetables to turn the pan into a complete breakfast. Substitution: Eggs are essential for this recipe and shouldn’t be replaced.
Chili Crunch: Adds heat, texture, and a punch of flavor at the end. Substitution: Chili crisp, hot sauce, or red pepper flakes.
Instructions
- Roast the potatoes. Add the diced potatoes to a large sheet pan, drizzle with oil, and season with salt and pepper. Toss to coat and spread into an even layer.
- Add the sausage and vegetables. Flip the potatoes, then add the sliced sausage, bell peppers, and onion. Sprinkle with garlic powder, paprika, and additional seasoning, toss everything together, and spread back into a single layer.
- Create wells for the eggs. Use a spoon to make evenly spaced shallow wells across the pan, distributing them so each portion has a good mix of potatoes, sausage, and vegetables around it.
- Bake the eggs. Crack an egg into each well and return the pan to the oven. Cook until the egg whites are set and the yolks are cooked through. Spoon chili crisp over finished pan if desired.
Tips for Success
Cut the potatoes small and evenly. Dice the potatoes into fairly small, uniform pieces (about ½ inch). Smaller potatoes cook through faster and develop crispy edges without burning.
Roast the potatoes first. Giving the potatoes a head start is what creates those golden, crispy edges. If everything goes on the pan at once, the potatoes will steam instead of roast.
Use a large sheet pan. Spread everything out so the ingredients have space to roast. If the pan is crowded, the vegetables release moisture and the whole mixture softens instead of browning.
Create clear wells for the eggs. Push the potato mixture aside so the eggs sit directly on the pan rather than on top of the vegetables. This helps the egg whites cook evenly.
Crack eggs into a small bowl first. Then gently pour them into the wells. This prevents broken yolks and keeps stray shell pieces out of the pan.
Variations
Gluten-Free: This recipe works well for gluten-free diets as written.
Nut-Free: The ingredients here are typically nut-free.
Dairy-Free: This recipe does not contain dairy, so no substitutions are needed.
Vegetarian: Skip the sausage and add extra vegetables instead. Mushrooms, zucchini, or broccoli work well.
Low-Carb: Swap the potatoes for diced cauliflower and roast it the same way. You will still get great roasted flavor and texture.
Meal Prep: This recipe works extremely well for breakfast meal prep. Divide the finished sheet pan into individual containers and refrigerate. Reheat a portion in the microwave each morning for a quick, satisfying breakfast.
Storage
Refrigerate: Let everything cool, then divide the sheet pan into airtight containers. Store in the refrigerator for up to 4 days. This is a great breakfast meal prep situation. Just grab a container each morning and heat it up.
Freeze: Freezing is not recommended. The eggs tend to turn rubbery and the potatoes lose their texture once thawed.
Reheat: Microwave individual portions until hot. Stir halfway through so everything heats evenly. If you are reheating a larger batch, spread it on a sheet pan and warm it in the oven until heated through. Add chili crisp after reheating to bring the flavor back to life.
FAQs
Yes. Frozen diced potatoes or hash browns can work. Spread them on the sheet pan and roast until they begin to crisp before adding the sausage and vegetables.
Cut the potatoes fairly small and roast them first before adding the other ingredients. Also make sure the sheet pan is large enough so everything can spread out and roast instead of steaming.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with sheet pan eggs:
Recipe
Eggs on a Sheet Pan with Crispy Potatoes and Sausage
- Total Time: 45 minutes
- Yield: 4- 6 servings 1x
Description
Eggs on a Sheet Pan with Crispy Potatoes and Sausage is an easy one-pan breakfast made with golden Yukon gold potatoes, smoked chicken sausage, bell peppers, onions, and baked eggs.
Ingredients
- Yukon gold potatoes (1½ pounds | 680g)
- olive oil (3 tablespoons | 45ml)
- kosher salt (1¾ teaspoons | 10g)
- black pepper (½ teaspoon | 1g)
- smoked chicken sausage, sliced (12 ounces | 340g)
- bell peppers, sliced (2 peppers | 240g)
- yellow onion, sliced (1 medium | 150g)
- garlic powder (1 teaspoon | 3g)
- smoked paprika (½ teaspoon | 1g)
- large eggs (6 | 300g)
- chili crisp (2–3 tablespoons | 30–45g)
Instructions
- Preheat the oven to 425°F . Add Yukon gold potatoes (1½ pounds) to a large sheet pan. Drizzle with olive oil (2 tablespoons) and season with salt (1¼ teaspoons) and black pepper (¼ teaspoon). Toss to coat and spread the potatoes into an even layer.
- Roast the potatoes for 18 minutes until the bottoms are deeply golden and beginning to crisp.
- Remove the pan from the oven and flip the potatoes. Add smoked chicken sausage (12 ounces), bell peppers (2 peppers), and yellow onion (1 medium) to the pan. Drizzle with the remaining olive oil (1 tablespoon) and sprinkle with garlic powder (1 teaspoon), smoked paprika (½ teaspoon), kosher salt (½ teaspoon), and the remaining black pepper (¼ teaspoon). Toss everything together and spread back into an even layer.
- Return the pan to the oven and roast for 12–15 minutes until the vegetables are tender and the sausage begins to brown.
- Remove the pan and use a spoon to create six shallow wells in the mixture. Crack large eggs (6) into the wells, spacing them evenly across the pan.
- Return the sheet pan to the oven and bake for 8–12 minutes, until the egg whites are fully set and the yolks are cooked through.
- Remove from the oven and spoon chili crisp (2–3 tablespoons) over the top just before serving. Divide into portions and serve warm.
Notes
Cut potatoes small and evenly. Dice into about ½-inch pieces so they cook through and crisp at the same time. Larger chunks will stay firm.
Use a large sheet pan. Spread ingredients out so they roast properly. If the pan feels crowded, use two sheet pans.
Make clear wells for the eggs. Push the potato mixture aside so the eggs sit directly on the pan. This helps the whites cook evenly.
Swap the sausage if needed. Any fully cooked sausage works here including turkey sausage, pork sausage, or kielbasa.
Vegetarian option. Skip the sausage and add extra vegetables such as mushrooms, zucchini, or broccoli.
Low-carb option. Replace the potatoes with diced cauliflower and roast the same way.
Meal prep friendly. Divide into airtight containers and refrigerate for up to 4 days. Reheat individual portions in the microwave until hot.
Nutrition Information: Nutrition values are estimates provided as a courtesy. For the most accurate results, calculate the nutrition using the exact ingredients and brands you use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅙
- Calories: 289
- Sugar: 4.2 g
- Sodium: 971.1 mg
- Fat: 11.5 g
- Carbohydrates: 33.4 g
- Protein: 14.3 g
- Cholesterol: 197.9 mg
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