Egg & Crispy Potato Breakfast Sheet Pan

Super simple one pan breakfast made on a sheet pan with minimal effort. This gluten free brunch dish starts with super crispy home-fries spiced with smoked paprika, peppers, and onions and is finished off with eggs, melty cheese, and fresh herbs.

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I take my breakfasts very seriously. I mean it is the most important meal of the day, right? I prefer breakfast from scratch and not from a box. Example A. Example B. Example C.

More specifically, I like my breakfast potatoes extremely crispy on the outside, pillowy soft in the center. Golden brown and always with ketchup on the side. And not shredded potatoes out of a bag from the freezer aisle.

You might say I’m a breakfast snob. And you’re completely right.

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But, just because I am a breakfast snob doesn’t mean I have to spend hours in the kitchen slaving over breakfast for the family. All it takes is fresh wholesome ingredients and a little bit of patience. And by patience I mean coffee time while you wait.

This recipe is super simple and might I just add… ridiculously delicious.

But all this talk about potatoes, let’s not forget about the eggs.

So what happens is the potatoes get chopped up and seasoned, baked in the oven until completely done and crispy…. THEN you crack your eggs over top and put it back in the oven until your eggs are done to your preference.

If you are feeling extra ambitious… finish it off with some cheese for extra goodness. Oh yeah. Top with fresh herbs, sour cream, and ketchup and you are good to go.

Egg & Crispy Potato Breakfast Sheet Pan

Super simple one pan breakfast made on a sheet pan with minimal effort. This gluten free brunch dish starts with super crispy home-fries spiced with smoked paprika, peppers, and onions and is finished off with eggs, melty cheese, and fresh herbs.

Ingredients:

1 lb red potatoes
½ medium onion
2 cloves garlic
3 tablespoons olive oil
1 tablespoon smoked paprika
½ teaspoon salt
¼ teaspoon red pepper flakes
3-4 eggs
1/2 cup shredded cheddar cheese
Parsley, Chives and other fresh herbs, to top

Directions:

  1. Preheat oven to 400˚.
  2. Cut potatoes in half, length wise, and then each half lengthwise again. Dice into 1/2-inch slices. Cut onions into chunks as well.
  3. In a sheet pan, add potatoes and onions. Mince garlic and add to pan along with the olive oil, paprika, salt, and pepper flakes. Using a spoon or your hands, toss everything together so that potatoes and onions are coated.
  4. Bake for 10 minutes, stir, and flip potatoes bake for another 10-15 minutes or until potatoes are tender.
  5. Remove from oven and create a well in the center. Crack desired amount of eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7-12 minutes depending on desired firmness of yolk- just make sure the egg whites have set.
  6. Remove from oven and sprinkle chives on top. Serve with sour cream and ketchup.