Name: Sheet Pan Eggs With Bacon And Potatoes Breakfast For A Crowd
Cook time: 50 min
Total time: 50 min
Ingredients: 2 lbs Russet or Yukon Gold potatoes, diced into 1/2-inch cubes; 1 lb thick-cut bacon, chopped into 1-inch pieces; 12 large eggs; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1 cup shredded sharp cheddar cheese; Salt and freshly ground black pepper to taste; 2 green onions, thinly sliced (for garnish); Fresh parsley, chopped (optional)

Ingredients

Scale

2 lbs Russet or Yukon Gold potatoes, diced into 1/2-inch cubes
1 lb thick-cut bacon, chopped into 1-inch pieces
12 large eggs
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
2 green onions, thinly sliced (for garnish)
Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. In a large bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Spread the potatoes in an even layer on the baking sheet. Roast for 20 minutes, tossing halfway through, until they start to turn golden and tender.
Remove the sheet pan from the oven. Scatter the chopped bacon pieces evenly over the partially cooked potatoes. Return the pan to the oven and bake for another 10 to 12 minutes. The bacon should be getting crispy and the potatoes should be fully browned and soft on the inside.
Take the pan out of the oven again. Use a large spoon to create 12 small wells or indentations in the potato and bacon mixture. Carefully crack one egg into each well. If you prefer a more contained egg, ensure the walls of the “well” are sturdy enough to hold the egg whites in place.
Sprinkle the shredded cheddar cheese around the eggs and over the potato mixture. Season the tops of the eggs with a pinch of salt and pepper. Return the pan to the oven for 5 to 8 minutes. Watch closely: 5 minutes will yield runny yolks, while 8 minutes will result in fully set yolks. Remove the pan immediately once the eggs reach your desired doneness.
Let the sheet pan rest for two minutes to allow the eggs to firm up slightly. Garnish the entire tray with sliced green onions and fresh parsley. Use a flat spatula to lift each “section” (one egg with surrounding potatoes and bacon) onto individual plates. Serve hot with hot sauce or ketchup on the side.

Cook Time: 50 minutes