Original video by @feelgoodfoodie — all credit to the creator.
Sheet Pan Breakfast Potatoes and Eggs
Crispy roasted Yukon Gold potatoes and onions seasoned with paprika, garlic, and oregano, with a dozen eggs nestled in and baked until the yolks are just runny. One pan feeds a whole crowd breakfast.
Ingredients
- 2 poundsYukon Gold potatoes · cut into ½-inch chunks
- 1medium yellow onion · diced
- 2 tablespoonsolive oil
- 1 teaspoonsalt · plus more to taste
- 1 teaspoonblack pepper · plus more to taste
- ½ teaspoonpaprika
- ½ teaspoongarlic powder
- ½ teaspoonoregano
- 12large eggs
- —Chopped parsley or chives · for serving, optional
Steps
- 1
Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- 2
Place the potatoes and onion on the prepared sheet pan. Add the olive oil, salt, pepper, garlic powder, and oregano and toss until everything is evenly coated.
- 3
Spread the mixture in a single, even layer.
- 4
Bake for 30 minutes, stirring halfway, until the potatoes are golden brown and almost tender when pierced with a fork.
- 5
Remove the pan from the oven and use the back of a spoon to make 12 small wells in the potato mixture. Carefully crack an egg into each well, then sprinkle the eggs with a pinch of additional salt and pepper.
- 6
Return the pan to the oven and bake 8–10 minutes, just until the egg whites are set but the yolks are still slightly runny.
- 7
Garnish with parsley and serve hot.
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