This sheet pan breakfast has been a weekend ritual in my kitchen for years. I first assembled this one-pan feast on a lazy Sunday morning when I wanted something comforting, hands-off and bold enough to feed a hungry family. The combination of small roasted potatoes that crisp at the edges, smoky bacon rendered to perfect chewiness, and eggs baked right into wells in the potatoes delivers textures and flavors that feel special without demanding a long list of steps. It was that first bite — warm potato, runny yolk, and crispy bacon — that convinced me this should be a regular on our breakfast rotation.

I love how forgiving this method is: it scales easily, uses pantry staples, and gives you time to set the table or brew coffee while the oven does the work. I discovered it the week our schedules got chaotic and wanted one pan that could make four people happy at once. Since then we’ve served it for weekend brunches, weekday breakfasts when we need fuel, and even for casual brunch parties. The scent of potatoes and bacon baking together fills the house in a way that makes everyone slow down and gather around the table.

Ingredients

• Baby potatoes (2 lb): Small yellow or red baby potatoes work best because they roast evenly and develop crisp edges. Look for firm, blemish-free tubers; larger potatoes can be quartered, but baby sizes cut cooking time. I often use Yukon Gold for their buttery texture.
• Olive oil (2 tbsp): Use extra-virgin for flavor, but a neutral oil also works if you want less olive bite. Oil helps the potatoes brown and prevents sticking to the parchment.
• Italian seasoning (2 tsp): A blend keeps the flavor approachable; if you prefer fresh herbs, swap with 1 tbsp chopped fresh rosemary and thyme mixed with a pinch of sea salt.
• Garlic powder (1 tsp): Provides gentle garlicky warmth without burning; add a minced clove if you prefer fresh garlic but add it later so it doesn't char.
• Cracked black pepper (1/2 tsp plus extra): Freshly cracked pepper brightens the dish; add more at the table for extra zip.
• Salt (1/2 tsp): Sea salt or kosher salt is recommended; if using table salt reduce slightly.
• Bacon (8 slices): Thick-cut bacon stands up well to oven baking and gives a great texture contrast to the potatoes and eggs. Choose a smoked or applewood variety depending on your preference.
• Large eggs (4): Farm-fresh or large grocery eggs both work. Crack directly into wells in the potatoes so the whites set around the yolk.
• Fresh parsley (to garnish): Adds color and a fresh herb note; flat-leaf parsley is ideal.

Instructions

Step 1 — Preheat and prepare the pan:Preheat the oven to 425°F and line a rimmed 18x13-inch half-sheet pan with parchment paper; this keeps cleanup easy and prevents sticking. Use an oven thermometer if your oven runs hot or cool to ensure accurate roasting temperature.Step 2 — Wash and season the potatoes:Wash the baby potatoes and halve them; quarter any larger pieces so all pieces are roughly uniform in size. In a large mixing bowl, toss the potatoes with 2 tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon cracked black pepper and 1/2 teaspoon salt until evenly coated. The oil is essential for a crisp exterior, so make sure each piece has visible sheen.Step 3 — Roast the potatoes:Spread the potatoes in a single layer across the sheet pan with space between pieces for airflow; crowding causes steaming and prevents browning. Roast for 20 minutes until the undersides are golden and the edges look crisp when you peek.Step 4 — Add the bacon and continue baking:Carefully remove the pan and push the potatoes to one side. Lay the 8 bacon slices in a single layer on the other side of the pan and return to the oven for 10 minutes so the bacon begins to render and crisp without overcooking the potatoes.Step 5 — Flip bacon and create wells:Remove the pan again and use tongs to flip the bacon so both sides brown evenly. Reorganize the potatoes to form four shallow wells spaced evenly across the pan; these will cradle the eggs. Make wells by pressing several potato halves together to create a shallow nest about the size of an egg.Step 6 — Add the eggs and finish:Crack one large egg into each well. Return the pan to the oven and bake for an additional 6 to 8 minutes for slightly runny yolks; increase to 9–11 minutes for firmer yolks. Visual cue: whites should be fully opaque and set around the yolk. Remove when done and note that residual heat on the sheet pan will continue to cook the eggs slightly.Step 7 — Season and garnish:Sprinkle with extra cracked black pepper and chopped fresh parsley before serving. Serve immediately with hot sauce or ketchup on the side, if desired.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to 3 days. To preserve texture, separate the potatoes from the bacon and eggs when possible: reheat the potatoes and bacon on a sheet pan at 375°F for 8–10 minutes, then add the eggs either by cracking fresh eggs onto the warmed potatoes for 6–8 minutes or reheating gently in a covered skillet. For freezing, roast the potatoes only, cool completely, and freeze in a single layer on a tray before transferring to a freezer bag; they keep for up to 3 months. Reheat from frozen at 400°F until crisp.

Ingredient Substitutions

If you want to reduce pork, swap bacon for turkey bacon or thick-cut smoked ham; adjust cooking time since turkey bacon can crisp faster. For a vegetarian twist, replace bacon with smoked tempeh strips or roasted mushrooms tossed in a splash of soy sauce and smoked paprika — they add umami and a meaty chew. Swap baby potatoes for diced sweet potatoes (cut into smaller pieces and roast a bit longer) for a sweeter profile. If you need lower sodium, reduce added salt and choose a low-sodium bacon or rinse commercial bacon briefly before baking.

Serving Suggestions

Serve this spread with buttered toast, buttered English muffins, or warm biscuits for soaking up yolks. Fresh fruit like orange segments or a simple arugula salad with lemon vinaigrette cuts through the richness. Offer condiments on the side: hot sauce, chutney, brown mustard or ketchup. Garnish plates with extra parsley and a squeeze of lemon if you want brightness. For brunch gatherings, pair with a light sparkling wine or strong coffee.

Cultural Background

One-pan breakfasts are rooted in practicality — combining protein, starch and fat in a single vessel mirrors many regional morning traditions where cooks used what was on hand and made the most of the hearth or oven. In American home cooking, the skillet or sheet pan breakfast evolved as a simple way to feed families with minimal fuss. This version borrows from that tradition but adapts it for modern ovens and busy schedules, emphasizing convenience while maintaining the comforting flavors of bacon, eggs and roasted potatoes.

Seasonal Adaptations

In spring, add chopped asparagus tips or diced bell peppers to the potatoes before the first roast for color and freshness. Summer benefits from halved cherry tomatoes and a scatter of basil after baking. In fall, swap Italian seasoning for sage and a pinch of smoked paprika; add roasted squash cubes for extra heartiness. Winter calls for heartier herbs like rosemary and thyme and perhaps a side of braised greens to balance the plate.

Meal Prep Tips

For easy weekly breakfasts, roast double the potatoes on Sunday, cool and refrigerate. Each morning, reheat a portion on a sheet pan at 400°F for 8 minutes, add bacon and eggs and finish for another 8–10 minutes. Store potatoes in shallow airtight containers to speed reheating. Use labeled containers to keep track of ages and rotate through flavors by changing seasonings.

This sheet pan breakfast is more than a meal — it's a small ritual that brings people together. Try it once and you’ll notice how little effort yields big comfort; then adapt it to your pantry and taste to make it your own. Enjoy the warm, simple joy of a breakfast that’s equal parts rustic and satisfying.