Sheet-Pan Breakfast Potatoes and Eggs

Ingredients

• 2 lb Yukon Gold potatoes (Cut into ½-inch chunks)
• 1 Yellow onion (Medium, diced)
• 2 tbsp Olive oil
• 1 tsp Salt (Plus more to taste and a pinch for the eggs)
• 1 tsp Black pepper (Plus more to taste and a pinch for the eggs)
• 0.5 tsp Paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Dried oregano
• 12 Large eggs
• Fresh parsley or chives (Chopped, optional, for serving)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easier cleanup.

2. 2

   Place the cut potatoes and diced onion on the prepared sheet pan. Add the olive oil, salt, black pepper, paprika, garlic powder, and oregano, then toss thoroughly until the vegetables are evenly coated.

3. 3

   Spread the potato and onion mixture into a single, even layer so it roasts rather than steams.

4. 4

   Bake for 30 minutes, stirring halfway through, until the potatoes are golden brown and almost tender when pierced with a fork.

5. 5

   Remove the pan from the oven. Use the back of a spoon to make 12 small wells in the roasted potato mixture, spacing them evenly.

6. 6

   Carefully crack one egg into each well. Sprinkle the eggs with a pinch of additional salt and black pepper.

7. 7

   Return the pan to the oven and bake for 8–10 minutes, just until the egg whites are set and the yolks are still slightly runny.

8. 8

   Garnish with chopped parsley or chives, if using, and serve hot.

Notes

For firmer yolks, bake the eggs a few minutes longer. The source recommends parchment paper for easy cleanup. Serve immediately for the best runny-yolk texture.

Nutrition per serving

• breakfast
• main
• crowd-friendly
• sheet-pan
• baked
• vegetarian
• gluten-free
• one-pan