Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 8 thick-cut bacon slices, chopped
- 8 to 10 large eggs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh chives or green onions, sliced
- Optional: Hot sauce or sliced avocado for serving
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, salt, and pepper. Spread the potatoes in an even layer across the baking sheet, ensuring they aren’t too crowded so they can crisp up properly.
- Scatter the chopped bacon pieces over the potatoes. Place the sheet pan in the oven and bake for 20 to 25 minutes. Halfway through, use a spatula to toss the potatoes and bacon so they brown evenly. You want the potatoes to be tender on the inside and crispy on the outside, and the bacon to be nearly fully cooked.
- Remove the pan from the oven. Use a large spoon to create 8 to 10 small “wells” or nests within the potato and bacon mixture. Carefully crack one egg into each well. If you are worried about shells, crack the eggs into a small ramekin first, then slide them onto the pan.
- Sprinkle the shredded cheddar cheese around the eggs and over the potatoes. Return the pan to the oven and bake for another 8 to 12 minutes. Watch the eggs closely; 8 minutes will usually yield a runny yolk, while 12 minutes will result in a fully set yolk.
- Once the eggs are cooked to your preference, remove the pan from the oven. Sprinkle fresh chives or green onions over the top. Serve immediately while hot, using a spatula to lift the “sections” of eggs and potatoes onto plates. Top with hot sauce or avocado if desired.
- Cook Time: 50 minutes