Sheet Pan Breakfast Recipe
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Just because breakfast is the most important meal of the day doesn’t mean it needs to be difficult to make. Skip the multiple pans and lengthy cooking times and make this sheet pan breakfast recipe instead!
I love finding recipes where I can cook everything together with minimal work. This sheet pan breakfast recipe is exactly that: minimal work and only one pan. At the end, you have a delicious breakfast dish that everyone will enjoy.
One of the great things about this recipe is that it is so versatile. You can easily change up the vegetables and seasonings that you use when making it.
Sheet Pan Breakfast Ingredients
- Potatoes – Go with a baby sized potato which get cut in half for the best results.
- Brussels Sprouts – I use shaved Brussels sprouts.
- Balsamic Vinegar
- Maple Syrup
- Avocado Oil
- Garlic Cloves
- Pancetta – You could also use ham or spam.
- Eggs
- Crushed Red Pepper
- Salt and Pepper
Sheet pan recipes are so easy and I love making them because it limits the amount of clean up necessary. I usually line my baking pan with nonstick foil to make clean up even easier.
Sheet Pan Breakfast Variations
When making substitutions, be sure to keep cooking times in mind. You can substitute broccoli florets for the Brussel sprouts. If you swap in something like zucchini, you’ll want to add them in later in cooking because they cook much faster.
You can also add different seasonings to the recipe or add cheese on top during the last few minutes of cooking.
More Great Egg Based Breakfast Recipes
If you love this sheet pan breakfast recipe, be sure to try these other great brunch recipes that would be perfect for using eggs:
- Cranberry Eggnog Bread Pudding
- Meatlover’s Breakfast Casserole
- Paleo Breakfast Enchiladas
- Ham, Potato, and Spinach Pie
If you make sheet pan breakfast recipe, I would love hear about it! Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
Sheet Pan Breakfast Recipe
Ingredients
- 2 cups cubed potatoes
- 2 cups shaved brussels sprouts
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tbsp avocado oil
- 2 cloves garlic minced
- 1 cup diced pancetta
- 6 large eggs
- 1/8 tsp crushed red pepper
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees. Line rimmed baking sheet with nonstick foil.
- In a small bowl, whisk together balsamic vinegar, maple syrup, avocado oil, and garlic. Toss with potatoes and brussels sprouts. Add to prepared pan and bake for 12-15 minutes.2 cups cubed potatoes, 2 Tbsp balsamic vinegar, 1 Tbsp maple syrup, 1 Tbsp avocado oil, 2 cloves garlic, 2 cups shaved brussels sprouts
- Make 6 small wells in Brussels sprouts and add an egg to each. Season with salt and pepper.6 large eggs, Salt and Pepper
- Sprinkle entire pan with diced pancetta and crushed red pepper. Return to oven and cook for an additional 7-9 minutes.1 cup diced pancetta, 1/8 tsp crushed red pepper
Nutrition
I want this for breakfast!
This is such a cool recipe. Thank you for sharing it with us!
This would be the perfect easy dinner for serving a large group of guests!
Next time I have people over I am making this! I love this dish!
That looks really yummy! Thanks for sharing!
Love how simple this breakfast is to make. Makes mornings so much easier. Pinning!!!
Sheet pan recipes are perfect! I love that you added brussels sprouts!!!