Another day, another sheet pan — but this time it’s sheet pan breakfast.
Because everything is better with an egg on top.
I came to this sheet pan idea after seeing a similar riff from my friend Juli at paleomg and after making another sheet pan meal a while back. The combination of sweet potatoes, bacon and eggs is familiar, but roasting everything together on a single pan was a revelation. It’s perfect for weekend breakfast or an easy, comforting dinner — we do “breakfast for dinner” often, and this is one of those meals that never feels like a cop‑out.
We are obsessed.
I’ve been making similar dishes for years. After my Whole30 a while back I often cooked a version of this in a skillet — potatoes and bacon with eggs cracked on top or stirred in — and I loved it. Roasting the vegetables and bacon until the potatoes are golden and the bacon is crisp, then finishing with eggs baked right on the pan gives the same cozy, satisfying result with less fuss.
This is exactly how I want sweet potatoes — well seasoned, caramelized edges and plenty of texture. I’m not one for a plain baked sweet potato as an afterthought on a plate; this kind of preparation is where the flavor shines.
One more addition I love: Brussels sprouts. Halved and roasted with the potatoes, they add a wonderful savory contrast. If you prefer your eggs cooked differently or are feeding people with varying preferences, you can roast the potato–bacon base on the sheet pan and cook eggs in a skillet. Either way, serving straight from the pan is hard to resist.
Crispy potato bottoms and bacon are my love language.
Below is the straightforward recipe so you can make this at home. It’s simple, flexible, and comes together on one pan for easy prep and cleanup.
Sheet Pan Sweet Potato Breakfast Hash
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Ingredients
- 2 sweet potatoes peeled and cubed
- 2 yukon gold potatoes cubed
- 1/2 red onion diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices bacon chopped
- 4 to 6 large eggs
- green onions for topping
- hot sauce for topping
Instructions
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Preheat the oven to 425°F (220°C).
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On a baking sheet, combine the sweet potatoes, Yukon gold potatoes, diced red onion and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat. Scatter the chopped bacon over the top. Roast for 25 to 30 minutes, tossing once during cooking, until the potatoes are golden and starting to soften and the bacon is crisp. Roast a bit longer if needed.
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When the potatoes are cooked and the bacon is crisp, remove the pan briefly and make small wells among the vegetables. Crack the eggs directly into the wells and return the pan to the oven. Bake 5 to 12 minutes depending on how runny or set you like the yolks.
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Remove from the oven and serve immediately. Top with sliced green onions and a drizzle of hot sauce if desired.
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I appreciate you so much!
And that runny yolk!