This Easy Sheet Pan Breakfast is a healthy, gluten free and Whole30 version of a morning meal. Oven baked using parchment paper to keep the bacon, eggs, and potatoes from sticking, it’s super simple to make and will become a fast favorite!
Sometime breakfast can seem daunting and you just want something quickly. Instead of grabbing for the cereal, try this Easy Sheet Pan Breakfast. It’s gluten free (of course), but also paleo and Whole30 compliant. But that doesn’t mean it’s lacking in flavor. It’s crunchy and salty, and super filling.
Before we get to the recipe, check out the answer to some commonly asked questions about sheet pans. You might learn something new!
What are Sheet Pan Meals?
Sheet pan meals are meals made on a sheet pan. Some of them are made only using a sheet pan, some of them may require other kitchen equipment. This recipe, as well as my Easy Sheet Pan Dinner and Lemon Thyme Chicken Sheet Pan Dinner only use sheet pans to cook the meal.
How Big is a Sheet Pan?
Sheet pans can vary in size. A full size sheet pan is 26 inches by 18 inches and typically too big for a home kitchen. There are also three-quarter sheet pans, half sheet pans, and quarter sheet pans. The size most common in recipes in the US is the half sheet pan, which measures 18 inches by 13 inches.
How Do You Clean a Sheet Pan?
Most sheet pans can be cleaned using dish soap and warm water. If there are food marks or burns on the pan, try setting the sheet pan on the counter or in the sink, then put a drop or two of dish soap and enough warm water to cover the bottom of the pan. Let it soak for at least 15 minutes (longer if the food is really stuck) and clean as normal.
Okay, enough sheet pan talk. Onto the makings of the recipe!
How to Make an Easy Sheet Pan Breakfast
The great thing about this recipe is you only use the sheet pan for cooking, so you don’t have to turn on the stove.
Take out the sheet pan, then cut a piece of parchment paper to fit the sheet pan and set it in the pan. Lay the bacon pieces on top of the parchment paper so that none of the pieces are touching each other (similar to the picture below).
Stick the pan in a COLD oven – this helps the bacon cook more evenly. Set the oven temperature to 400 degrees and set the time for 20 minutes.
While the bacon is cooking, wash the potato (with the skin on), then use a sharp knife and cutting board to dice it into small cubes about 1/2 inch thick. Chop the romanesco with the sharp knife into roughly the same size pieces as the potato. Alternatively, you can break the romanesco apart with your hands. Set both aside until the timer for the bacon goes off.
Once the oven timer goes off (before the bacon is fully cooked), remove the sheet pan from the oven and set the bacon on a paper-towel lined plate with a pair of tongs. You’ll come back to it later.
Next toss in the potato and romanesco. Season with the 1/2 teaspoon of kosher salt and carefully toss the vegetables to coat then spread in an even layer on the pan. Put the sheet pan back in the oven and set the timer for 20 minutes.
Place the sheet pan back into the oven and cook for about 10 minutes. To get over-easy eggs, check after 7 minutes. To get over-hard eggs, cook more than 10 minutes checking the eggs around the 12 or 13 minute mark. Serve when hot!
If breakfast recipes are up your alley, check these out for more morning goodness:
– Quinoa Breakfast Bowl
– Simple Avocado Toast
– Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata
– Leftover Breakfast Hash (this one is great for using up food in your fridge!)
If you try this Easy Sheet Pan Breakfast (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
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Recipe for Easy Sheet Pan Breakfast
Easy Sheet Pan Breakfast (Whole30)
Ingredients
- 8 pieces thick cut bacon 10 to 12 ounces
- 1 lb potato
- 1 lb romanesco
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- 4 eggs
- salt and pepper to taste
Instructions
Items Needed:
- A sheet pan
- Parchment paper
- Measuring spoons
- A large sharp knife
- A cutting board
- A pair of tongs
- A spoon
Directions:
- Cut a piece of parchment paper to fit the sheet pan and set it in the pan. Lay the bacon pieces on top of the parchment paper and stick it in a COLD oven. Set the oven temperature to 400 degrees and set the time for 20 minutes.
- While the bacon is cooking, thoroughly wash the potato then use a sharp knife and cutting board to dice it into small cubes about 1/2 inch thick. Chop the romanesco with the sharp knife into roughly the same size pieces as the potato. Alternatively, you can break the romanesco apart with your hands. Set both aside.
- Once the oven timer goes off (before the bacon is fully cooked), remove the sheet pan from the oven and set the bacon on a paper-towel lined plate with a pair of tongs.
- There should be bacon grease in the pan. You want to leave roughly 1 tbsp of bacon grease in the pan. If there is more than that, drain the excess off to discard.
- Once you have the 1tbsp in the pan, toss in the potato and romanesco. Season with the 1/2 teaspoon of kosher salt and carefully toss the vegetables to coat then spread in an even layer on the pan. Put the sheet pan back in the oven and set the timer for 20 minutes.
- After the oven timer goes off, remove the sheet pan and, using a spoon, make 4 wells (or gaps) in the potatoes and romanesco for the eggs. Crack one egg into each well, making sure not to break the yolk. Sprinkle a tiny bit of kosher salt and pepper on each egg, then place the bacon strips on top of the potatoes and romanesco. Two strips of bacon should fit between each egg.
- Place the sheet pan back into the oven and cook for about 10 minutes. To get over-easy eggs, check after 7 minutes. To get over-hard eggs, cook more than 10 minutes checking the eggs around the 12 or 13 minute mark. Serve when hot!
I love that you added broccoli to it.