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–+ servings
Sheet Pan Breakfast

Sheet Pan Breakfast

Yield: 4 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!
5 stars (1 rating)

Ingredients

  • 2 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • ¼ cup freshly grated Parmesan
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 2 tablespoons chopped parsley leaves

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
  • Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
  • Remove from oven and stir in butter until melted, about 1 minute.
  • Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
  • Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
  • Serve immediately, garnished with parsley, if desired.