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Eggs on a Sheet Pan with Crispy Potatoes and Sausage

Breakfast I can't stop eating.

BAILEY SISSOM

March 8, 2026

Breakfast that cooks entirely on one pan will always get my attention. These eggs on a sheet pan with crispy potatoes and sausage hit the sweet spot between satisfying and low effort. The potatoes get golden and crunchy, the sausage browns, and the eggs bake right into everything so breakfast basically handles itself.

When it comes out of the oven, the pan is full of crispy-edged Yukon gold potatoes, smoky chicken sausage, sweet roasted peppers and onions, and baked eggs tucked into little pockets. Everything roasts together until the vegetables are tender and the sausage has those caramelized edges. A spoonful of chili crunch at the end adds heat and texture that pulls the whole thing together.

A couple things make this work. Roast the potatoes by themselves first so they actually crisp instead of steaming. Use a big sheet pan and spread everything out so the vegetables roast instead of pile up. And when you make the wells for the eggs, space them out so each serving gets a good mix of potatoes, sausage, and vegetables.

This recipe is also excellent for meal prep. I make the sheet pan, divide it into 4–6 containers, and keep them in the refrigerator for the week. In the morning I grab one and heat it in the microwave. Breakfast handled.

This sheet pan breakfast is great fresh, but I almost always make it for meal prep. Once it cools slightly, I divide everything into containers so each one gets potatoes, sausage, vegetables, and an egg (me) or two (Joe).

In the morning I grab one and microwave it for about 90 seconds. The potatoes reheat surprisingly well and the eggs warm through without getting rubbery. Joe hits his with hot sauce or a little chili crisp. I like it just as it is.

If you're into delicious breakfasts that can be made ahead, make my freezer friendly baked egg muffins. Chocolate blended overnight oats are a great option, should you be in the mood for something a little sweeter. And for another savory + freezer friendly breakfast, try my easy breakfast sandwiches!

Servings: 4
​Time: About 45 minutes

Ingredients

• Yukon gold potatoes (1½ pounds | 680g)
• olive oil (3 tablespoons | 45ml)
• kosher salt (1¼ teaspoons | 10g)
• black pepper (½ teaspoon | 1g)
• smoked chicken sausage, sliced (12 ounces | 340g)
• bell peppers, sliced (2 peppers | 240g)
• yellow onion, sliced (1 medium | 150g)
• garlic powder (1 teaspoon | 3g)
• smoked paprika (½ teaspoon | 1g)
• large eggs (6 | 300g)
• chili crisp (2–3 tablespoons | 30–45g)

Instructions

Heat the oven to 425°F.

Add the Yukon gold potatoes (1½ pounds) to a large sheet pan. Drizzle with olive oil (2 tablespoons) and season with kosher salt (¾ teaspoon) and black pepper (¼ teaspoon). Toss to coat and spread the potatoes into an even layer.

Roast the potatoes for 18 minutes, until the bottoms are deeply golden and beginning to crisp.

Remove the pan from the oven and flip the potatoes. Add the smoked chicken sausage (12 ounces), bell peppers (2 peppers), and yellow onion (1 medium) to the pan. Drizzle with the remaining olive oil (1 tablespoon) and sprinkle with garlic powder (1 teaspoon), smoked paprika (½ teaspoon), kosher salt (½ teaspoon), and the remaining black pepper (¼ teaspoon). Toss everything together and spread back into an even layer.

Return the pan to the oven and roast for 12–15 minutes, until the vegetables are tender and the sausage begins to brown.

Remove the pan and use a spoon to create six shallow wells in the mixture. Crack the eggs (6) into the wells, spacing them evenly across the pan.

Return the sheet pan to the oven and bake for 10-14 minutes, until the egg whites are fully set and the yolks are cooked through.

Remove from the oven and spoon chili crisp (2–3 tablespoons) over the top just before serving. Divide into portions and serve warm.

Cut the potatoes small and evenly. Dice the potatoes into fairly small, uniform pieces (about ½ inch). Smaller potatoes cook through faster and develop crispy edges without burning.

Roast the potatoes first. Giving the potatoes a head start is what creates those golden, crispy edges. If everything goes on the pan at once, the potatoes will steam instead of roast.

Use a large sheet pan. Spread everything out so the ingredients have space to roast. If the pan is crowded, the vegetables release moisture and the whole mixture softens instead of browning.

Create clear wells for the eggs. Push the potato mixture aside so the eggs sit directly on the pan rather than on top of the vegetables. This helps the egg whites cook evenly.

Crack eggs into a small bowl first. Then gently pour them into the wells. This prevents broken yolks and keeps stray shell pieces out of the pan.

Gluten-Free: This recipe works well for gluten-free diets as written.

Nut-Free: The ingredients here are typically nut-free.

Dairy-Free: This recipe does not contain dairy, so no substitutions are needed.

Vegetarian: Skip the sausage and add extra vegetables instead. Mushrooms, zucchini, or broccoli work well.

Low-Carb: Swap the potatoes for diced cauliflower and roast it the same way. You will still get great roasted flavor and texture.

Meal Prep: This recipe works extremely well for breakfast meal prep. Divide the finished sheet pan into individual containers and refrigerate. Reheat a portion in the microwave each morning for a quick, satisfying breakfast.