Best 2 Sheet Pan Eggs And Bacon Breakfast Recipes

Kick-start your day with a delectable sheet pan eggs and bacon breakfast, a culinary symphony of flavors and convenience. This one-pan wonder streamlines your morning routine, allowing you to whip up a hearty and wholesome breakfast with minimal effort. Eggs, the protein powerhouses, take center stage, cooked to perfection alongside crispy bacon strips, savory breakfast sausage, and a medley of colorful vegetables. A sprinkle of shredded cheese adds a delightful gooeyness, while roasted potatoes provide a crispy and satisfying complement. The secret lies in the harmonious blend of spices, herbs, and seasonings that elevate this dish beyond the ordinary. With its ease of preparation and explosion of flavors, this sheet pan eggs and bacon breakfast is a surefire hit that will tantalize your taste buds and fuel your body for a productive day ahead.

Here are our top 2 tried and tested recipes!

SHEET PAN BREAKFAST BAKE

Sheet Pan Breakfast Bake image

No need to dirty up another pan! You'll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!

Provided by Chungah Rhee

Categories breakfast

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.

CRISPY OVEN BACON AND EGGS

Crispy Oven Bacon and Eggs image

Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.

Provided by Genevieve Ko

Categories breakfast, brunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 large eggs
8 bacon slices
Kosher salt and freshly ground black pepper
Toast, for serving

Steps:

Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

Tips:

Use thick-cut bacon for a more satisfying bite.
If you like your eggs crispy, cook them for a few minutes longer.
Add some chopped vegetables to the sheet pan for a more colorful and nutritious breakfast.
Serve the eggs and bacon with your favorite sides, such as toast, fruit, or yogurt.
Be careful not to overcrowd the sheet pan, or the eggs and bacon will not cook evenly.
Use a non-stick sheet pan or parchment paper to prevent the eggs and bacon from sticking.
Season the eggs and bacon with salt and pepper to taste.

Conclusion:

Sheet pan eggs and bacon is a quick, easy, and delicious breakfast that is perfect for busy mornings. With just a few simple ingredients and a little bit of time, you can have a hot and hearty breakfast that will keep you going all morning long. So next time you're looking for a quick and easy breakfast, give this sheet pan eggs and bacon recipe a try. You won't be disappointed!