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 am so excited to partner with Handsome Brook Farm to bring you this recipe. While this post is sponsored, all thoughts and opinions are my own.
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 seasonsing that you use when making it.
Since the eggs get minimal seasoning, you want to make sure and choose a high quality egg. We use Handsome Brook Farm Organic, Pasture Raised Eggs for the best results in flavor and nutrition. At Handsome Brook Farm, they believe that the happier and healthier the hen, the tastier the egg. The chickens and hens are pasture raised where they have the freedom to roam, rest, flap their wings and bask in the sun. Happier chickens give you better tasting eggs.
When you are planning your summer activities, from brunch to dinner, be sure to pick up a carton of Handsome Brook Farm Organic, Pasture Raised eggs so you know you will be choosing the best tasting eggs available. They certainly were absolutely perfect in my sheet pan breakfast recipe.
If you love this sheet pan breakfast recipe, be sure to try these other great brunch recipes that would be perfect for using Handsome Brook Farm eggs:
- 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 Handsome Brook Farm eggs
- 1/8 tsp crushed red pepper
- Salt and Pepper
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.
Make 6 small wells in Brussels sprouts and add an egg to each. Season with salt and pepper.
Sprinkle entire pan with diced pancetta and crushed red pepper. Return to oven and cook for an additional 7-9 minutes.