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top down view of easy sheet pan breakfast with eggs, bacon, potatoes, and romanesco. Surround by white plates with forks, a striped white and blue towel, and a silver spatula

Easy Sheet Pan Breakfast (Whole30)

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!
Course Breakfast
Cuisine American
Keyword #glutenfree, breakfast, whole30
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 459kcal


  • 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


Items Needed:

  • A sheet pan
  • Parchment paper
  • Measuring spoons
  • A large sharp knife
  • A cutting board
  • A pair of tongs
  • A spoon


  • 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!


 - If you don't like or can't find romanesco, you can substitute broccoli or cauliflower in equal portion.


Calories: 459kcal | Carbohydrates: 21g | Protein: 20g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 211mg | Sodium: 863mg | Potassium: 959mg | Fiber: 5g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 149mg | Calcium: 62mg | Iron: 8.1mg