One Pan Breakfast Potatoes and Bacon

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The ultimate BEST EVER roasted breakfast potatoes and bacon. All on ONE PAN! Read the rave reviews!! via chelseasmessyapron.com

Delicious oven roasted breakfast potatoes with crisp tender veggies and smoky bacon all cooked on one sheet pan!

Pair these savory potatoes with this simple ham and cheese quiche or easy egg skillet.

Breakfast Potatoes

We’re huge breakfast fans at my home, in fact, my boys love will tell you there is nothing they love more than a big breakfast meal. Bacon, eggs, pancakes, dutch baby, waffles, crepes, quiche — they’re frequently served in my home. Typically we’ll do breakfast for dinner one night a week and a big Saturday or Sunday morning breakfast.

And if for some reason these breakfast potatoes aren’t served, my boys will beg to see them on the table next time. These potatoes are the perfect way to get some (very tasty) veggies in for breakfast as well as getting bacon on the table. And as much as I love bacon, I don’t always love the mess. So this recipe is especially nice since the bacon cooks up on a sheet pan — mess free!

We actually use the grease rendered from the bacon to cook the veggies in, and let me tell you, it’s life changing! The veggies and potatoes are insanely flavorful with crispy roasted exteriors and soft, tender interiors.

Recipe tips

  • Cut vegetables into roughly equal sizes. This ensures even roasting so there aren’t some under-cooked veggies and some over-cooked.
  • Spray the sheet pan. Although the bacon renders a good amount of grease, the bacon has a tendency to stick to the sheet pan when being baked so I recommend spraying the pan first.

QUICK TIP

Use a LARGE sheet pan: the more space the potatoes and veggies have (the less crowded they are) the better they roast. When vegetables are overlapping or jammed into a sheet pan, they end up steaming instead of roasting which greatly affects the end taste/texture. I love this 15×21 inch sheet pan – which is practically the width of my oven. I can’t recommend the large sheet pan enough!

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One Pan Breakfast Potatoes and Bacon

5 from 2 votes
The best ever oven-roasted breakfast potatoes and turkey bacon all cooked on one sheet pan
Print Recipe

One Pan Breakfast Potatoes and Bacon

5 from 2 votes
The best ever oven-roasted breakfast potatoes and turkey bacon all cooked on one sheet pan
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 side servings
Calories 257kcal
Author Chelsea, adapted from The Pioneer Woman

Ingredients

  • 10 slices center cut or hickory smoked bacon
  • 1 and 1/2 pounds red potatoes, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • 1 teaspoon roasted garlic powder
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon EACH: ground chili powder, paprika, ground cumin
  • 1 tablespoon dried parsley
  • Optional: freshly ground pepper, fresh parsley

Instructions

  • BACON: Preheat the oven to 400 degrees F. Generously spray (with nonstick cooking spray) a very large sheet pan. Lay out 10 slices of bacon. Place in the oven and bake for 10-15 minutes or until bacon is at desired crispiness. Remove from the oven and using a metal spatula, transfer the bacon to a paper-towel lined plate. Set aside. Once the bacon has cooled off a bit, coarsely chop it and set aside.
  • VEGGIES: Meanwhile, wash and prepare the veggies. Chop the red potatoes, peppers, and onion and then place the prepared veggies on the same sheet pan you used to cook the bacon on (don't discard the bacon grease!). Add the melted butter, salt, garlic powder, pepper, chili powder, paprika, cumin, and dried parsley. Toss well to ensure all the veggies are well coated and tossed in seasonings. Spread out the veggies so they aren't overlapping (this will cause veggies to steam not roast)
  • BAKE: Bake for 15 minutes, toss the veggies with a metal spatula. Return to the oven for 15 more minutes. Remove and toss again. Return, once more for 5-10 minutes or until veggies are crisp tender.
  • ENJOY: Remove from the oven. Sprinkle with a little more salt and pepper before serving if needed. Add the chopped bacon on top and, if desired, freshly chopped parsley. Enjoy hot!

Video

Nutrition Facts

Calories: 257kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




9 Comments

  1. 5 stars
    This is the kind of meal that my family loves. Although, we’ve never made it on one pan. We’ll have to do that next time. It will make clean-up so much easier!

  2. 5 stars
    Loved this recipe and so did my family! I had prebaked russet potatoes that I wanted to use up, so I cut those up and put them in with the roasted veges about halfway through. It turned out great! Thanks for the recipe!

  3. Have you ever visited your website on mobile? Because I have and its terrible. I can get generic recipes from websites that don’t assault my vision with just so, so many ads. Even while posting this comment. Ads.

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