Sheet Pan Egg in a Hole with Sausage and Breakfast Potatoes
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.
Sheet Pan Egg in a Hole with Sausage and Breakfast Potatoes
Equipment
- Sheet pan
Ingredients
- 3 tablespoons olive oil
- 1 pound baby potatoes either yellow or red or a mix, halved
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 small onion diced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried parsely
- 1/2 teaspoon dried oregano
- 12- ounces breakfast sausage links
- 2 tablespoons butter
- 4 thick cut slices of sandwich bread Texas Toast works great
- 4 large eggs
- 1 tablespoons chopped chives
Instructions
- 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!
