Sheet Pan Breakfast Hash

Name: Sheet Pan Breakfast Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 3.5 lb Yukon gold potatoes; 14 large eggs; 2 lb breakfast sausage; 1 yellow onion; 1–2 bell peppers; 2 tbsp olive oil or bacon fat; 1–2 cups shredded cheddar

Sheet-pan hash with eggs cracked over the top.

Prep: 15 min
Cook: 30 min
Serves 10
Difficulty: easy

Potatoes, sausage, and peppers roasted on a sheet pan with eggs cracked over the top in the oven. One pan, easy cleanup, feeds ten.

584Cal

31gProtein

31gCarbs

37gFat

Ingredients

3.5 lb Yukon gold potatoes
14 large eggs
2 lb breakfast sausage
1 yellow onion
1–2 bell peppers
2 tbsp olive oil or bacon fat
1–2 cups shredded cheddar

Instructions

Heat the oven: Heat oven to 425°F. Line a full sheet pan with parchment or foil for easy cleanup.
Roast the hash base: Toss potatoes with oil, salt, and pepper. Spread in one layer and roast 15 minutes. Add sausage, onion, and peppers; roast until potatoes are browned and sausage is hot.
Make wells for eggs: Pull pan from oven. Make shallow wells across the hash. Crack eggs into wells and season lightly.
Bake until eggs set: Return to oven until whites are set and yolks are still slightly soft (or longer for firm yolks). Finish with cheese if using.

Station workflow

Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.

Cleanup

While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.

Leftovers

Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.