Sheet Pan Breakfast

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You guys, I just discovered sheet pan meals and boy have I been missing out on all the fun! Who would have known you can make a whole meal on one pan with hardly any clean up! It’s so awesome! You’re probably thinking where has this lady been? Living under a rock, apparently. I thought that breakfast would be a great place to start because I love breakfast and it seemed the easiest.

I wanted to do my own thing with this sheet pan breakfast to test the waters a bit and see how things would taste if I put all my favorite breakfast components onto the pan. The verdict: it turned out better than I thought it would. The hash browns were cooked perfectly, the sausage links were browned on the outside and the eggs were ever-so-slightly runny just like I like them. The best part about this breakfast is that it took less than 40 minutes from start to finish. I’d say that’s a win!

The components of this winning sheet pan breakfast include:

  • Shredded hash browns- just plain old shredded hash browns that I seasoned with salt and pepper and a drizzle of olive oil. Feel free to use the ones with peppers and onions.

  • Sausage links- I cut them into small pieces so they would cook nicely on the pan.
  • Eggs- I used 5 eggs for this recipe- feel free to use more, but I would say no more than 8. They will take up too much space if there are more than 8 on the pan.
  • Cheese- no breakfast is complete without cheese. I used 1 cup cheddar cheese for this recipe, but any kind would be good.

That’s it! Just a few simple ingredients made a great, filling meal, which we happened to eat for dinner 😀

Sheet Pan Breakfast

Sheet Pan Breakfast

Prep Time: -49 years 312 days 20 hours 36 minutes
Cook Time: -49 years 312 days 20 hours 36 minutes
Total Time: -97 years 260 days 17 hours 12 minutes

One pan is all you need to make a delicious hardy breakfast.


  • 1 30 oz package shredded hash brown potatoes
  • 1 package sausage links, sliced into thin pieces (I used frozen ones and sliced them with a sharp knife and it worked great)
  • 5 eggs
  • 1 cup cheddar cheese
  • Salt and pepper
  • Olive oil
  • Dried parsley, for garnish
  • Hot sauce, optional my husband put some on his and said he loved it


  1. Preheat the oven to 400 degrees
  2. Spread the whole bag of hash browns onto a cookie sheet (the biggest one you have). Make sure they are in a thin layer. Drizzle with olive oil and sprinkle with salt and pepper to your liking
  3. Bake at 400 degrees for 20 min.
  4. While the hash browns are cooking, slice your sausage links into thin pieces.
  5. After the 20 minutes is up, take the hash browns out of the oven, evenly spread the sausage over the hash browns, crack up to 8 eggs on top of the hash browns and sausage (as evenly spaced out as possible) then sprinkle with cheese. Add a little dash of salt and pepper on top of the eggs for flavor.
  6. Bake another 9-12 minutes depending on how runny you like your eggs. I baked mine for 11 min and the sausage was perfect and the eggs were only slightly runny.
  7. Garnish with parsley and hot sauce.

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