I’ve had my fair share of sheet pan recipes on the blog, but none have made me quite as excited as this Sheet Pan Egg in a Hole with Sausage and Breakfast Potatoes. This could be because I love breakfast, but it could also be because egg in a hole was a childhood favorite of mine. Sometimes, especially on the weekends, I really want a hearty breakfast because I typically don’t eat so heavy during the week, but the idea of dirtying so many pots and dishes really turns me off from cooking. This sheet pan recipe makes it so easy to get breakfast or brunch on the table without all of the work. The best part is that it could also double as a quick and easy dinner recipe because there’s nothing I love more than breakfast for dinner. It reminds me of my childhood when my mom really wouldn’t feel like cooking and so she made us potatoes and scrambled eggs with bacon and we’d be so happy. To us, it was a treat to eat morning food at night, and to her it was great to whip up something quick. I hope you’ll give it a try this weekend. It’s also a great recipe for the upcoming holidays. You’ll love it.
In a large bowl, toss together the potatoes, bell peppers, onion, salt, pepper, seasonings, and the remaining 2 tablespoons olive oil until well combined. If you want to dirty less dishes, you can toss it all on the baking sheet and move it to the side.
**Tip: I like to keep the potatoes as simple as possible because we need room on the pan for the rest of the ingredients. With that being said though, I do like to flavor them as much as possible because I find that breakfast potatoes can be rather bland sometimes. Feel free to switch up the spices with whatever you like or have on hand!**
Transfer to the prepared baking sheet, moving them to one side of the pan, in a single layer. Place the sausage links on the other half. Bake in a preheated 425°F oven until the potatoes are almost fork tender and the sausage links have started to brown, about 20 minutes. Make sure to toss the potatoes and flip the sausage about half way through baking.
**Note: You want a very sturdy large baking pan for this. Those filmsy thin cookie sheets won’t stand up to the high heat or the amount of food on the pan. I really like these from amazon and have so many because I use them for almost everything.**
Remove the baking pan from the oven and push the potatoes and sausage off to one side of the baking pan. Place the butter on the now-empty side and allow to melt. Using a large round cutter (depending on the size of your bread) but a hole in the center of each bread and place both the slices of bread and their rounds on the baking sheet. Return to the oven for about 2 minutes to brown the bread on the bottom side.
**Note: You want a somewhat thicker slice of bread for this so that the egg will stay in place. If you can find Texas Toast in the bread aisle, I recommend that. Or buy a whole loaf and slice it thick yourself! Try different kinds of bread as well.**
Flip over and then carefully crack an egg in the center of each bread. Bake once more, until the eggs whites are set and the yolks are bright, about 7 to 10 minutes.
**Note: Don’t worry if the egg sort of seeps out on the bottom of the bread at first. That’s okay. A little leakage is normal. I try to crack the eggs into the bread right by the oven so that I don’t have to move the pan too much!**
If you want to make this with bacon (Which I don’t blame you) I recommend cooking the bacon on the pan first for about 5 to 8 minutes, then adding the potatoes and cooking for another 10 to 15 minutes. Then you can just follow the directions as listed after that!
I hope you’ll give this a try soon because it’s especially great on the weekends when you really just want a hearty breakfast without all of the pans and dishes and hard work. If you make it, let me know what you think below! I really do hope you enjoy it because I can’t get enough.
- 3 tablespoons olive oil
- 1 pound baby potatoes (either yellow or red or a mix), halved
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ small onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon dried parsely
- ½ teaspoon dried oregano
- 1 (12-ounce) package breakfast sausage links
- 2 tablespoons butter
- 4 thick cut slices of sandwich bread (Texas Toast works great)
- 4 large eggs
- 1 tablespoons chopped chives
- Preheat oven to 425°F. Grease a large, heavy duty, baking sheet with a tablespoon of olive oil and set aside.
- In a large bowl, toss together the potatoes, bell peppers, onion, salt, pepper, seasonings, and the remaining 2 tablespoons olive oil until well combined. Transfer to the prepared baking sheet, moving them to one side of the pan, in a single layer. Place the sausage links on the other half. Bake until the potatoes are almost fork tender and the sausage links have started to brown, about 20 minutes. Make sure to toss the potatoes and flip the sausage about half way through baking.
- Remove the baking pan from the oven and push the potatoes and sausage off to one side of the baking pan. Place the butter on the now-empty side and allow to melt. Using a large round cutter (depending on the size of your bread) but a hole in the center of each bread and place both the slices of bread and their rounds on the baking sheet. Return to the oven for about 2 minutes to brown the bread on the bottom side. Flip over and then carefully crack an egg in the center of each bread. Bake once more, until the eggs whites are set and the yolks are bright, about 7 to 10 minutes. Top with chives and serve immediately. Enjoy!
Oh my goodness that looks delicious!
What an absolutely genius idea. This looks so good. I want to eat everything on that sheet pan right now. What I love about this is that you can put everything in the oven and actually enjoy yourself for a few minutes instead of standing at the stove all morning like a short order cook. Love it!