Easy Sheet Pan Breakfast Potatoes

By Tatyana's Everyday Food · 55 min

Ingredients

Instructions

1. Preheat the oven to 450°F. Line a large baking sheet with parchment, a silicone mat or non-stick foil.
2. Cut the potatoes into wedges or cubes. Smaller pieces cook faster.
3. Cube the bell peppers, thinly slice the shallots and chop the bacon into small bits. Leave the sausage whole. Put all of these on the prepared sheet.
4. Chop the fresh herbs and halve the cherry tomatoes, and set them aside.
5. Spread the vegetables and bacon flat on the pan. Drizzle with the oil and maple syrup and add a few dashes of hot sauce.
6. Season generously with salt and pepper, then add the garlic powder, onion powder, smoked paprika and dried thyme.
7. Toss with your hands or a spatula until everything is well coated and evenly spread.
8. Place the sausage along the sides of the pan.
9. Cover the pan tightly with foil and bake at 450°F/232°C for 23 to 33 minutes, depending on the size of the potatoes, until the potatoes are tender.
10. Remove the pan and the foil. Take out the sausages, chop them into bite-sized pieces and return them to the pan with the tomatoes. Toss everything together.
11. Broil on high with the pan in the middle of the oven for 5 to 7 minutes. Toss, then broil for another 5 minutes.
12. Make wells in the potato mixture, just big enough for an egg. Crack each egg into a small ramekin and slide it into a well.
13. Broil on low until the eggs are cooked to your liking, about 4 to 5 minutes for runny yolks.
14. Sprinkle with the dill, chives and parsley and add sliced avocado before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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