Sheet Pan Breakfast
- Sheet Pan Breakfast
- Recipe
- Ingredients
- Instructions
Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!
You guys know I love a sheet pan meal.
I love it even more when you literally don’t have to clean up anything.
And you could do just that by simply lining your sheet pan with Reynolds Wrap® Parchment Paper.
Here’s what you do.
- Line the pan.
- Add your potatoes.
- Roast them.
- Stir in butter. Because. Well, you always need butter.
- Slide in your eggs.
- And bake again until desired doneness.
Boom.
Your potatoes come out perfectly buttery, crisp-tender.
And I love a runny yolk oozing throughout.
I’m also not sure who invented this.
Because I’m sure I’m not the first to do this.
But.
It’s also genius to dip your potatoes into that pool of yolk.
Disclosure: This post is sponsored by Reynolds Kitchens. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
4. Remove from oven and stir in butter until melted, about 1 minute.
5. Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
6. Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
7. Serve immediately, garnished with parsley, if desired.
