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Sheet Pan Sausage and Egg Breakfast Bake
Four breakfast sausages, four strips of bacon, 8 ounces of halved cremini mushrooms, and 16 halved Campari tomatoes all go onto one sheet pan with garlic and olive oil. After the first roasting round the meats are nearly cooked, then four eggs nest into the pan and return to the oven until just set. Chopped flat-leaf parsley scattered over the top adds a fresh note against the rich, fatty meats. Total time runs 50 minutes for 4 servings, and cleanup is a single pan.
Equipment
- Oven
- Baking sheet
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, spacing them out evenly so they brown instead of steam, 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.
- 4Remove from the oven and garnish with the chopped fresh parsley.
Notes
- Serving: Pair this bake with a side of toasted bread to soak up the runny egg yolks and savory pan juices.
- Prep: Halve the tomatoes and mushrooms the night before to save time in the morning.
- Swap: If you prefer softer yolks, pull the pan from the oven a minute or two early, as the eggs will continue cooking slightly on the hot pan.
Recipe Details
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