Sheet Pan Full Breakfast is the easiest way to enjoy fried eggs, sweet potato hash brown, breakfast sausages, and toast without using any frying pans. Only a few minutes of prep and full breakfast is cooked in under 30 minutes. Delicious and easy! Perfect for busy weekend mornings! Jump to Recipe
I sound like a broken record when I say that I love breakfast. If I could I’d make most of my meals just some kind of variations of eggs, pancakes, waffles, french toast, and coffee. Lots of coffee! A. and I love going out for breakfast. It’s quick, it’s fun, it’s delicious! And most importantly I get to have all the goodies of potatoes and breakfast meat and perfect toast and eggs. At home full breakfast is more difficult and rare. It requires a multitude of pans and time to manage them all. Stirring of potatoes, making sure that sausages are cooked but not burnt, remembering to pop in more toast, trying to time it in a way that everything is ready at the same time. Then all the cleaning of splattered grease and sink full of dishes.
Last week I had an idea: what if I cook everything on one pan to avoid using three frying pans and stirring and watching them? It worked! It worked beautifully! I finely chopped sweet potatoes, onion, and sweet pepper, mixed with earthy thyme and bright olive oil. I added breakfast sausages to the sheet pan with the sweet potato hash and cooked in the oven for 20 minutes. I then nestled eggs in between golden nuggets of sweet potato and plump sausages; placed a few pieces of buttered bread and baked for another 10 minutes. The result was so stunningly simple, beautiful, and delicious that I’m surprised why this kind of Sheet Pan Full Breakfast isn’t more popular. Perfectly charred sausages, sweet and slightly caramelized sweet potato hash, crunchy toast, oh, and perfect oozing yolks! Add a few cherry tomatoes, a sprinkling of parsley or cilantro, a few shakes of black pepper and salt and dig in. No frying pans to wash, no stove to clean, no stirring, no watching. Just add, roast, and enjoy!
I made this Sheet Pan Full Breakfast twice last week already. It makes enough for two people but I had half in the morning and half for lunch. I just scraped the leftovers onto a pan and warmed them up gently on the stove (I told you I could have eggs any time of the day). What I love about this breakfast is that it could be made even faster if all the prep is done in advance. You could chop sweet potatoes, sweet pepper, and onion a day before. Then in the morning just mix everything on a pan and bake. It’s an epitome of a Mom-recipe: it requires almost no time to prep and no stirring and watching. Just a perfect Sheet Pan Full Breakfast without (almost) any effort. You can add more sausage or use less (or omit altogether). You could use buttered bread or plain (buttered is so much better). You could cook the eggs a bit longer for firmer yolks. I wouldn’t recommend skimping on olive oil though. You need the pan to be coated with it so that the eggs don’t stick.
You can double the recipe if your pan is big enough, just make sure that the potatoes are chopped small enough and are in one layer so that they cook properly. You may need to increase the initial cooking time a bit for that. Once the sweet potato hash is cooked, just move the potatoes around and add eggs and sausages. You can place bread on top of the potatoes. I mentioned a few times that my oven is notorious for taking much longer to cook everything. I use timing for my oven in the recipe but you could need a couple of minutes less, especially for eggs. I cooked potatoes and sausages initially for about 22-24 minutes and then once eggs were added I cooked them for another 10-12 minutes and they resulted in soft yolk (not the fully runny one, but the soft and slightly oozing yolk that you can see in the video). I suspect that “normal” ovens would cook eggs in about 7-9 minutes, so make sure to know your oven and check up on the cooking progress when you are making this Sheet Pan Full Breakfast.
Sheet Pan Full Breakfast
- 1 medium sweet potato
- 1/4 medium onion
- 1/2 sweet pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 2-3 sprigs thyme
- 1-2 tablespoons olive oil
- 6-8 breakfast sausages
- 4 eggs
- 2-4 slices of bread
- butter for bread (optional)
- cherry tomatoes, cilantro, parsley for serving
- Preheat the oven to 425F.
- Chop the sweet potato into 1/4" pieces.
- Very finely dice the onion.
- Dice the sweet pepper into 1/4" pieces.
- Mix chopped sweet potato and diced onion and sweet pepper on a rimmed baking sheet.
- Add salt, black pepper, thyme, enough olive oil to fully cover the sweet potatoes and mix well.
- Spread the mixture in one layer on the baking sheet.
- Add sausages to the sheet pan in between sweet potatoes and bake for about 20 minutes or until sweet potatoes and sausages are almost done.
- Make little nests in the sweet potatoes and pour eggs there.
- Slice bread diagonally, butter (if using) it and add triangles to the pan.
- Return the sheet pan in the oven and cook for another 10 minutes or until egg yolks are cooked to your liking. See note.
- Serve with sliced cherry tomatoes, parsley and cilantro.