Description
One Pan Breakfast Potatoes and Eggs is a comforting breakfast that combines crispy Yukon Gold potatoes with perfectly baked eggs, creating a simple yet satisfying meal. Ideal for busy mornings or leisurely weekends, this dish is not only delicious but also customizable with your favorite vegetables and seasonings. Enjoy the delightful aroma as it roasts in the oven, transforming your morning routine into a delightful feast.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 4 large eggs
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 cup bell peppers, chopped (mixed colors)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking sheet with nonstick cooking spray.
- In a bowl, toss diced potatoes with olive oil, garlic powder, salt, and pepper until well coated.
- Add chopped onions and bell peppers to the potato mixture and spread evenly on the baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until potatoes are golden brown.
- Create wells in the roasted mixture and crack an egg into each well. Bake for an additional 10-15 minutes until eggs are set to your preference.
- Serve warm, garnished with fresh herbs or your favorite hot sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 310
- Sugar: 2g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 370mg