Eggs on a Sheet Pan with Crispy Potatoes and Sausage
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.
- Total Time45 minutes
- Yield4- 6 servings 1x
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: 1/6
- 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