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one baked egg with a fully set yellow yolk beside browned potato cubes with red pepper, onion and a little melted cheddar plus two browned breakfast sausage links on an ordinary plate, with no toast or garnish
Rachel Kim

Sheet Pan Breakfast

Eggs, potatoes and breakfast sausage make a sensible dinner tray when you keep their different cooking times in order. Small potato cubes need the longest roast, cooked sausage joins later and the eggs wait until the potato centers are tender. Make shallow spaces for the eggs rather than cracking them onto tall piles of vegetables, because the whites need contact with the hot pan to set evenly, while the yolks can stay centered instead of sliding toward one low corner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 red bell pepper cut into small dice
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 tsp sweet paprika
  • 8 fully cooked breakfast sausage links about 8 oz total
  • 4 large eggs
  • 1/4 cup grated cheddar

Method
 

  1. Heat the oven to 425°F and brush an 18-by-13-inch rimmed metal sheet pan with a little of the measured oil. Toss potatoes, pepper and onion with remaining oil, paprika, pepper and 1/2 teaspoon salt.
  2. Spread vegetables in one layer and roast for 20 minutes, then turn them and add the cooked sausage links.
  3. Roast for 10 minutes more until potatoes are tender. Push vegetables aside to make 4 shallow wells exposing the lightly oiled pan.
  4. Crack 1 egg into each well, sprinkle with remaining salt and scatter cheddar over the potatoes rather than the yolks. Bake for 7 to 10 minutes until the whites and yolks are set and eggs reach 160°F.
  5. Use a thin spatula to lift each egg with some potatoes onto a plate. Serve with 2 sausage links per portion.