This Easy Sheet Pan Breakfast is a healthy, gluten-free, Whole30-friendly morning meal. Baked on a single sheet pan lined with parchment so the bacon, eggs, and potatoes don’t stick, it’s simple to make and becomes a fast favorite.
When mornings are rushed, a filling, hands-off breakfast is a welcome relief. This Easy Sheet Pan Breakfast checks those boxes: it’s gluten-free and compatible with paleo and Whole30 approaches, yet still full of crunch, savory bacon, and satisfying eggs and potatoes.
Before the recipe, here are a few basics about sheet pan cooking that help explain why this method is so convenient.
What are Sheet Pan Meals?
Sheet pan meals are dishes prepared on a baking sheet, often with all components cooking together. Some recipes use only the sheet pan, which reduces cleanup. This recipe follows that approach: everything cooks on a single sheet pan.
How Big is a Sheet Pan?
Sheet pans come in various sizes. A full-size commercial pan measures about 26 x 18 inches and is usually too large for a home oven. Home cooks most commonly use a half sheet pan (about 18 x 13 inches). There are also three-quarter and quarter sizes.
How Do You Clean a Sheet Pan?
Most sheet pans clean easily with dish soap and warm water. For stuck-on food or burned spots, let the pan soak with a little dish soap and warm water for 15 minutes or longer, then wash as usual.
Now let’s make the recipe.
How to Make an Easy Sheet Pan Breakfast
This recipe uses the oven only—no stovetop required. Line a sheet pan with parchment paper cut to fit. Arrange the bacon in a single layer on the parchment, keeping slices from touching.
Place the pan in a COLD oven (starting cold helps bacon cook evenly). Set the oven to 400°F (about 200°C) and bake for 20 minutes.
While the bacon begins to cook, wash the potato (leave the skin on) and dice it into roughly ½-inch cubes. Cut the romanesco into pieces similar in size to the potato, or separate it by hand. Set the vegetables aside until the bacon timer ends.
When the initial 20 minutes are up (the bacon may not be fully crisp yet), remove the pan and transfer the bacon to a paper-towel-lined plate using tongs. Leave about 1 tablespoon of bacon grease in the pan to sauté the vegetables; drain any excess grease.
Scatter the diced potato and romanesco on the pan, season with ½ teaspoon kosher salt (or to taste), and toss to coat in the remaining grease. Spread the vegetables in an even layer and return the sheet pan to the oven for 20 minutes.
After those 20 minutes, remove the pan and use a spoon to create four small wells in the vegetable mixture. Crack one egg into each well without breaking the yolks. Season the eggs lightly with salt and pepper. Arrange the partially cooked bacon strips back on the pan—two strips should fit between each egg.
Return the sheet pan to the oven and bake for about 10 minutes for set whites and runny yolks. For over-easy-style eggs, check after 7 minutes; for firmer yolks, bake 12–13 minutes or to your preferred doneness. Serve hot.
If you enjoy breakfast recipes, try other simple options like quinoa bowls, avocado toast, frittatas, or a leftover hash for using fridge odds and ends.
If you try this Easy Sheet Pan Breakfast, please rate it and share how it turned out in the comments. I love hearing feedback!
Pin This Easy Sheet Pan Breakfast for Later!
Recipe for Easy Sheet Pan Breakfast
Easy Sheet Pan Breakfast (Whole30)
Ingredients
- 8 pieces thick-cut bacon (10–12 ounces)
- 1 lb potato
- 1 lb romanesco (or substitute broccoli or cauliflower)
- 1 teaspoon Adobo seasoning
- ½ teaspoon kosher salt
- 4 eggs
- Salt and pepper to taste
Items Needed
- Sheet pan
- Parchment paper
- Measuring spoons
- A large sharp knife
- Cutting board
- Tongs
- Spoon
Directions
- Cut parchment to fit the sheet pan and lay it inside. Arrange bacon in a single layer on the parchment. Place the pan in a COLD oven, set to 400°F, and bake for 20 minutes.
- While the bacon begins to cook, wash the potato and dice into ~½-inch cubes. Chop or break the romanesco into similar-sized pieces. Set aside.
- When the 20-minute timer finishes (the bacon may not be fully crisp), remove the pan and transfer the bacon to a paper-towel-lined plate. Leave about 1 tablespoon of bacon grease in the pan; drain any excess.
- Add the potato and romanesco to the pan, season with ½ teaspoon kosher salt, toss to coat, and spread into an even layer. Return the pan to the oven for 20 minutes.
- After that bake, remove the pan and use a spoon to make four wells in the vegetables. Crack one egg into each well without breaking the yolk. Season eggs with salt and pepper, then place the bacon strips back on the pan—two strips should fit between each egg.
- Bake about 10 minutes for set whites and runny yolks. For softer yolks check at 7 minutes; for firmer yolks check around 12–13 minutes. Serve hot.
Notes
If romanesco isn’t available, broccoli or cauliflower works as an equal substitute.