Makes: *4-5 Servings*
Per Serving: 21g Protein | 270 Cal

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Looking for a simple, hearty breakfast that’s packed with flavor and easy to make? This Sheet Pan Breakfast Bake is your new go-to! Perfect for busy mornings or meal-prep Sundays, this recipe combines crispy potatoes, caramelized onions, savory breakfast sausage, and perfectly baked eggs—all on one pan. It’s a no-fuss, minimal cleanup kind of meal, and who doesn’t love that?

If you're not familiar, sheet pan meals are one of my favorite secret weapons for easy, healthy meals in no time at all. Because everything comes together on just one pan and gets cooked in the oven, there's minimal active cooking for you to do—and fewer dishes to wash after dinner. Line your pan with a sheet of parchment paper and you'll have an even easier cleanup! Sheet pan meals are great for any meal of the day and work well for meal prep because you can make several portions quickly and easily without any real extra work. They're also the best way to make weekend brunch for a crowd. You're going to love them!

Why You’ll Love This Sheet Pan Breakfast Bake Recipe

One-Pan Wonder: Everything cooks on a single sheet pan, making cleanup a breeze.
Hearty & Filling: This meal is packed with protein and carbs, giving you the energy you need to start your day.
Customizable: Swap out the sausages, add your favorite seasonings, or sprinkle some fresh herbs on top for a personalized touch.
Meal Prep Friendly: Make it ahead of time and portion it out for the week!

Ingredients

1 lb small potato medley (any colors will do)
2 medium yellow or red onions: These will caramelize beautifully, adding a sweet depth to the dish.
1 package of mini breakfast sausage (I like Amylu and Trader Joe’s! If you don't have breakfast sausage, you can swap in chicken sausage instead.)
4-5 large eggs
1 tablespoon olive oil
Salt & black pepper, to taste
Garlic Powder, to taste
Chili Onion Crunch Seasoning (or any chili crunch), to taste
Optional: Rosemary or fresh parsley

Instructions

Preheat Your Oven: Set your oven to 425°F (220°C) to get it nice and hot.
Prep the Potatoes: Start by washing your potatoes. I like to soak them in water with a little baking soda to help remove any dirt. Once they’re clean, pat them dry and cut them into halves or quarters, depending on their size. You want the pieces to be roughly bite-sized.
Assemble on the Sheet Pan: Grease a large sheet pan with a little bit of olive oil, then place potatoes in a single layer on the prepared baking sheet. Thinly slice the onions and scatter them over the potatoes. Drizzle with the remaining olive oil, then season generously with salt, pepper, and garlic powder.
Roast: Pop the pan in the oven and roast for 40 minutes, or until the potatoes are soft and crispy and the onions are golden brown and caramelized.
Add the Sausages & Eggs: While the potatoes and onions are roasting, chop your breakfast sausages into bite-sized pieces. Add the sausages to the pan with the roasted potatoes and onions. Carefully crack 4-5 eggs directly onto the sheet pan, spreading them out over the ingredients.
Final Bake: Place the sheet pan back in the oven for about 5 minutes, just until the eggs start to set and show a light white film over the egg yolks.
Season & Serve: Remove from the oven and sprinkle with chili onion crunch seasoning or your favorite seasoning blend. If you’re using fresh herbs, now’s the time to sprinkle them on top!

Serving Suggestions & Nutritional Info

This recipe is super versatile, and you can easily adjust the portion sizes to fit your nutritional needs. I recommend weighing out the potatoes and sausages when you’re ready to eat. Here’s how I typically serve it:

1 egg
150g potatoes
3 mini sausage links

Nutritional Info per Serving:

Calories: 270
Protein: 21g
Carbs: 27g
Fat: 9g

Tips for the Perfect Sheet Pan Breakfast Bake

Use a large sheet pan: Crowding the pan will steam the veggies instead of roasting them. You want them to caramelize a bit and get nice and golden brown.
Go a bit heavy on the seasoning: Potatoes soak up a lot of flavor, so don’t be shy with the salt and pepper.
Check the eggs: If you like a runny yolk, keep a close eye on the eggs during the final bake.

FAQs

Absolutely! While I used a small potato medley, you can use any type of potato you like—Yukon Gold potatoes, red potatoes, russets, or even sweet potatoes would work well in this recipe.
No worries! You can use regular breakfast sausage links and cut them into smaller pieces, or even substitute with other proteins like bacon, turkey sausage, or veggie sausages.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
You sure can! Try adding Brussels sprouts, kale, green bell peppers, mushrooms, and more.
Yes! You can prepare the potatoes and onions ahead of time and bake them when you’re ready. Alternatively, you can bake the entire dish and reheat it when you’re ready to eat.
Feel free to get creative with the seasonings! Smoked paprika, rosemary, thyme, or Italian seasoning would all be delicious. If you like spice, try adding a pinch of cayenne pepper or red pepper flakes.
Yes, simply omit the sausage or replace it with a vegetarian alternative. You could also add more veggies like bell peppers, mushrooms, or spinach for extra flavor and nutrition. If you remove the sausage entirely, just know that the protein content of the dish will go down.

Final Thoughts

This sheet pan eggs recipe is an absolute dream—simple, delicious, and customizable. Whether you’re feeding a family or prepping a great breakfast for the week, it’s sure to become a staple in your recipe rotation.