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Sunrise Sausage & Potato Breakfast Bake

Roasted baby potatoes, breakfast sausage, peppers, cheddar and baked eggs on one sheet pan.
Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1½ pounds baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound breakfast sausage casings removed
  • 1 red bell pepper diced
  • ½ yellow onion diced
  • 8 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions sliced
  • Fresh parsley chopped (optional)

Instructions
 

  • Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  • Toss the potatoes with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
  • Spread the potatoes into a single layer on the sheet pan.
  • Roast for 20 minutes.
  • While the potatoes roast, cook the breakfast sausage in a skillet until browned. Drain any excess grease.
  • Remove the potatoes from the oven and add the cooked sausage, diced bell pepper, and onion.
  • Return the pan to the oven and bake for 10 minutes.
  • Use the back of a spoon to make eight small wells in the mixture. Crack one egg into each well.
  • Sprinkle the cheddar cheese over everything, avoiding the egg yolks.
  • Bake for 8–10 minutes, or until the egg whites are set.
  • Garnish with green onions and parsley before serving.

Notes

Refrigerate leftovers up to 4 days; reheat in microwave ~1 minute or 350°F oven. Make ahead: roast potatoes and cook sausage the night before. Not recommended for freezing.