Easy Sheet Pan Bacon, Eggs, and Potatoes

• 1 lb baby potatoes, halved
• 8 slices bacon
• 8 large eggs
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread on a sheet pan.
3. 3 Arrange bacon slices on top of the potatoes.
4. 4 Bake for 20 minutes.
5. 5 Carefully crack eggs into spaces between potatoes and bacon.
6. 6 Bake for another 10-12 minutes, or until eggs are set to your liking.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Oven

Variations

• Add diced onions or bell peppers for extra veggies.
• Sprinkle cheese over the potatoes before baking for a cheesy twist.

Substitutions

• If you're out of baby potatoes, use diced russet or red potatoes instead.

Pairings

• Toast
• Orange juice

Nutrition

Tips

• For extra crispy bacon, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to swap baby potatoes for diced sweet potatoes for a twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain texture.

Freezing: Does not freeze well due to the eggs and bacon texture changes upon thawing.

Serving Suggestions

• Serve with a side of fresh fruit or a tangy salsa for a burst of color and flavor.

FAQ