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Sheet Pan Sausage and Egg Bake
This sheet pan breakfast bake combines savory pork sausages, thick bacon, and roasted eggs in one simple dish. Cooking everything on a single pan keeps morning cleanup to a minimum. Blistered tomatoes and earthy cremini mushrooms add bright acidity and hearty texture to the rich meats. It makes an excellent weekend brunch or a satisfying start to a busy day.
Ingredients
- 4 uncooked breakfast sausages (about 6 ounces total)
- 4 slices bacon
- 8 ounces small cremini mushrooms, halved or quartered if large
- 16 Campari or cocktail tomatoes, halved
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 4 large eggs
- ½ cup chopped fresh flat-leaf parsley
Instructions
- 1Preheat the oven to 400°F. Place the sausages and bacon on a rimmed baking sheet and roast for 15 minutes.
- 2Toss the mushrooms, tomatoes, and garlic with the olive oil, salt, and black pepper in a large bowl. Transfer the vegetable mixture to the baking sheet with the meats and roast for another 10 minutes.
- 3Create four small spaces among the roasted vegetables and crack one egg into each well. Return the pan to the oven and roast for 8 to 10 minutes until the sausages are fully cooked and the egg whites are set.
- 4Garnish the hot breakfast bake with chopped fresh parsley.