This sheet pan breakfast has become my go to for weekend mornings and busy weekday starts. I first tested this combination on a chilly Saturday when I wanted something that could feed the family without standing over the stove. The result was everything I hoped for: golden, crisp baby potatoes, smoky bacon with just the right snap and eggs baked until the whites were set and the yolks still vibrant. It feels celebratory without being fussy, and everyone gathers at the table because the aroma fills the house before I even call them.

What makes this dish special is the balance of textures and the simplicity of execution. The potatoes roast until their edges caramelize, giving a creamy interior that contrasts perfectly with crisp bacon. The eggs are gently baked in wells formed among the potatoes so each plate is a complete meal straight from the pan. I love how it scales easily; you can feed four with a single rimmed sheet pan or double up for company. It is a recipe born from practical cooking and family appetite, the kind of dish that becomes a reliable favorite over time.

Ingredients

• Baby potatoes: Use 2 pounds of small baby potatoes because they roast evenly and develop a crisp skin. If you buy slightly larger fingerlings cut them into halves or quarters so pieces are uniform. I often grab Yukon Gold or red baby potatoes for their creamy interior and sweet flavor.
• Olive oil: 2 tablespoons of good extra virgin olive oil is enough to coat the potatoes and help them caramelize. A mid priced brand like California Olive Ranch or a familiar supermarket extra virgin variety will work fine.
• Italian seasoning: 2 teaspoons provide aromatic herbs without needing fresh ones. If you have dried oregano and basil use 1 teaspoon of each for a brighter note.
• Garlic powder: 1 teaspoon adds a warm savory note that stands up to the bacon. Use powdered garlic rather than fresh to avoid burning in the oven.
• Salt and cracked black pepper: 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper to taste. Adjust to your salt preference and season generously so the potatoes are well flavored.
• Bacon: 8 slices of standard cut bacon give a smoky, fatty contrast. For less fat use thick cut and drain partially or swap for turkey bacon if preferred.
• Eggs: 4 large eggs, cracked directly into wells formed among the potatoes during baking. Grade A large eggs give the best appearance and set times described below.
• Fresh parsley: A handful of chopped parsley for garnish brightens the plate and adds a fresh herbal finish.

Instructions

Preheat and prepare the pan: Preheat the oven to 425°F. Line a rimmed 18 by 13 inch half sheet pan with parchment paper to prevent sticking and make cleanup easier. Using a rimmed pan helps keep any rendered bacon fat contained so you can tip it as needed. Prep the potatoes: Wash 2 pounds of baby potatoes and halve them or quarter any larger pieces so everything is roughly the same size. In a large mixing bowl toss the potatoes with 2 tablespoons of olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon cracked black pepper and 1/2 teaspoon salt until the oil evenly coats each piece. The oil is critical to avoid sticking and to encourage even browning. Roast the potatoes: Spread the potatoes out in a single layer on the prepared sheet pan with enough space between pieces for hot air to circulate. Roast for 20 minutes at 425°F. You are looking for browned edges and a tender interior when pierced with a fork. If pieces are crowded they steam instead of roast, so use two pans if needed. Add the bacon: Carefully remove the sheet pan from the oven and push the potatoes to one side. Lay 8 slices of bacon in a single layer on the open side of the pan. Return to the oven and bake for an additional 10 minutes until the bacon begins to crisp but is not fully done. The bacon will continue to crisp when flipped, so aim for partial doneness here. Flip bacon and create wells for eggs: Remove the pan again and use tongs to flip the bacon so it finishes cooking on the other side. Rearrange the potatoes into four distinct shallow wells wide enough to hold an egg. The wells should be deep enough that the egg whites nestle among the potatoes but not so deep the yolks sink. Crack eggs and finish baking: Carefully crack 4 large eggs, one into each potato well. Return the pan to the oven and bake for 6 to 8 minutes for whites set and yolks still slightly runny. For fully set yolks bake closer to 10 minutes. Remember eggs will continue to cook with residual heat after you remove the pan, so pull them a little early if you prefer runny yolks. Finish and garnish: Sprinkle additional cracked black pepper and chopped fresh parsley over the pan before serving. Transfer portions to plates with a spatula and serve immediately while hot and fragrant.

Storage Tips

Let leftovers cool to near room temperature before refrigerating in a shallow airtight container. Keep potatoes and bacon together but remove any liquid that pools to prevent sogginess. Store for up to three days. To reheat, spread on a rimmed sheet pan and warm in a 350°F oven for 10 to 15 minutes until heated through and bacon regains a bit of crisp. Avoid microwaving if you want to preserve texture. For freezing, place cooled potatoes and bacon in a freezer safe bag with excess air removed and use within three months. Add fresh eggs at serving for best results.

Ingredient Substitutions

If you prefer less pork fat use turkey bacon or center cut bacon and increase oven time slightly to help it crisp. You can swap baby potatoes for diced russet or sweet potatoes; adjust roasting time until tender and golden. For herb variations use 1 teaspoon dried rosemary and 1 teaspoon thyme instead of Italian seasoning for a woodsy flavor. Garlic powder can be replaced with 1 clove finely minced garlic tossed with potatoes, but add it after the initial roast to prevent burning. Reduce salt if your bacon is very salty.

Serving Suggestions

Serve straight from the pan with a crisp green salad and buttered toast or sourdough on the side. A simple arugula salad dressed with lemon and olive oil balances the richness. For a brunch spread add roasted tomatoes, sliced avocado and pickled onions for acidity. Garnish with extra parsley or a sprinkle of flaky sea salt to finish. The dish also pairs well with a bright citrusy mimosas or a dark roast coffee for a full breakfast experience.

Cultural Background

One pan morning meals are rooted in practicality and resourceful cooking traditions where simplicity and economy are prized. Sheet pan methods became popular as home ovens and sheet pans became common, turning weekday staples into more manageable family meals. This style borrows from American comfort food with its reliance on potatoes and cured pork, while the single pan technique nods to communal baking and efficiency in home kitchens across the globe.

Seasonal Adaptations

Spring and summer call for fresh herb additions like chopped chives or tarragon, and swapping baby potatoes for small new potatoes highlights the season. In autumn you can add roasted diced squash or thinly sliced Brussels sprouts to the pan. For winter celebrations add roasted red peppers and a sprinkle of smoked paprika for warmth. Adjust oven times for heartier vegetables to make sure everything finishes together.

Meal Prep Tips

Cook and cool the potatoes and bacon ahead of time, then store portions in individual containers for quick breakfasts. When ready to eat, reheat in the oven at 350°F, crack fresh eggs into warmed wells, and bake for 6 to 8 minutes. Use shallow, wide containers for storage to help items reheat evenly. Label containers with date and contents for easy rotation through the week.

This sheet pan breakfast is a tribute to simple, satisfying cooking: minimal prep, one pan, and a reliably delicious result. Try it once and it will become a trusted favorite you pull out whenever you want an easy, crowd pleasing morning meal.