Delicious oven roasted breakfast potatoes and bacon with crisp tender veggies 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.
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!Quick Tip
More breakfast recipes
- Nutella Crepes with strawberries
- Healthy Breakfast Cookies with peanut butter
- Soft-Baked Oatmeal Breakfast Bars with chocolate chips
- Apple Coffee Cake with an apple cider glaze
- 15-minute pesto Egg Wrap
One Pan Breakfast Potatoes and Bacon
Equipment
- large sheet pan,
Ingredients
- Cooking spray
- 10 slices bacon
- 1-1/2 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 salt
- 1 teaspoon roasted garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon dried parsley
- Fresh parsley optional, for serving
Instructions
- Preheat oven to 400°F. Generously spray a very large sheet pan with cooking spray. 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 oven, and using a metal spatula, transfer bacon to a paper-towel-lined plate. Set aside. Once bacon has cooled a bit, coarsely chop it and set aside.
- Meanwhile, wash and prepare the veggies. Chop the red potatoes, peppers, and onion and place them on the same sheet pan you used to cook the bacon (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 veggies are well coated and tossed in seasonings. Spread out veggies so they don’t overlap (this will cause veggies to steam not roast).
- Bake 15 minutes and toss veggies with a metal spatula. Return to oven for 15 more minutes. Remove and toss again. Return, once more, for 5–10 minutes or until veggies are crisp tender.
- Remove from 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Soo delicious- spice mix was perfect. Guidance and timing were accurate. Will be making this again and again.
So thrilled to hear this! Thanks for your comment!
I cooked these for my 93 year old mother and she loved them. thank you.
I’m so happy to hear this!
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.
Sorry you were frustrated with the site Jason!
So I am sorry, but wow do I agree! I found your site earlier today and I have to say I love your recipes! But oh my Goodness… I can’t even look at pictures of each step because literally there is a pop-up on each and every single picture. And I can’t read what you’ve written on the pictures in the steps without trying to close out of the ad. Which at least 50% of the time I end up accidentally clicking on. Super frustrating I gotta say.
I am hoping it’s just the mobile site that’s like this. I really enjoy looking at your recipes they look delicious and I would love to follow you but not if I can’t even see the recipes with all the pop-ups. Just something to think about. Otherwise absolutely fantastic.
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!
So thrilled this breakfast was a hit! Thanks for the comment 🙂
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!
So quick and easy to clean up! 🙂
hey girl- this looks so good!
I would looove to have this for lunch! 🙂 What a great meal!