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One Pan Breakfast Potatoes and Eggs

One Pan Breakfast Potatoes and Eggs

This One Pan Breakfast Potatoes and Eggs recipe combines roasted potatoes, vibrant vegetables, and eggs for a deliciously easy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 lbs baby potatoes
  • 1 cup bell peppers, chopped mixed colors
  • 1 medium onion, chopped
Eggs
  • 4 large eggs
Seasonings
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve the baby potatoes. Toss them with olive oil, salt, pepper, garlic powder, and paprika in a bowl.
  3. Add chopped bell peppers and onion to the potato mixture; toss gently.
  4. Spread evenly on a lined baking sheet and roast for about 20 minutes until golden brown.
  5. Create wells in the mixture and crack an egg into each well. Return to oven for an additional 10 minutes or until eggs are set to your liking.
  6. Serve hot directly from the pan, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 12g

Notes

Feel free to swap out the bell peppers and onions for zucchini or spinach to suit your taste. Experiment with different spices for a unique flavor.

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