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Healthy Sheet Pan Breakfast Bake

  • Author: Lindsay Pleskot
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 3-4 1x


This easy sheet pan breakfast bake with eggs, bacon and vegetables is such a timesave. Plus, minimal mess, minimal clean up!


  • 6 slices of bacon, cut in half
  • 6 eggs
  • 2 large red skinned potatoes (about 1 ½2 cups)
  • 1 red bell pepper
  • 1 yellow pepper
  • 1/2 of a medium red onion, cut into bite sized pieces
  • 1 tsp avocado oil
  • 6 stalks of asparagus, cut into thirds
  • Salt and pepper to taste (approx ¼ tsp each to start with)
  • 2 green onions, thinly sliced


  1. Preheat the oven to 400F.
  2. Line a baking sheet with parchment paper (you may need 2 sheets but your veggies will really shrink up as you cook so it’s ok if it’s a bit crowded).
  3. Toss your potatoes, peppers, red onion and asparagus in 1 tsp of avocado oil (lightly oiled is fine as there will be more from the bacon as things cook) and a generous sprinkle of salt and pepper.
  4. Place your bacon pieces down on the parchment lined sheet (s) and then add your potato and veggie mixture. Lay them out in a single layer.
  5. Place in the oven to cook for about 45 minutes, stirring halfway through
  6. When the potatoes are getting to be nice and golden brown, with 5 minutes left to cook, create 6 little divets in the pan. Crack an egg in each one and place back in the oven to cook for 5 minutes. If you like your yolks a little firmer, leave them in for another minute or two.
  7. Dish up and sprinkle with your green onion.


  • Omit the bacon or sub for a plant-based breakfast sausage or bacon to make it vegetarian
  • Swap the bacon as noted above AND use black beans instead of eggs to make it vegan
  • See notes above for other vegetable options
  • Swap potatoes for yams or sweet potato or do a mix of both for a sweet and savory twist!
  • Category: Breakfast
  • Method: Baked
  • Cuisine: North American

Keywords: One Pan Meal, Brunch, Sheet Pan Breakfast Bake

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