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Meal Instructions
Specimen #0043·SHEET PAN·Easy

Sheet Pan Sausage & Egg Breakfast Hash

Feeds the whole family breakfast simultaneously on one sheet pan with crispy diced potatoes, browned breakfast sausage, and sunny baked eggs.

Cook temp
400°F
Total time
30m
REST
2m
Serves
4
PULL AT
160°F
Ingredients
3 pieces Russet Potatoes — diced into 1/2-inch cubes
1/2 lb Bulk Breakfast Sausage — mild pork sausage
1 piece Red Bell Pepper — diced
4 pieces Large Eggs
2 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 stalks Green Onions — sliced
Equipment
Rimmed Half-Sheet Pan
Spatula
Chef's Knife
DirectionsGet to the point
1Toss 4 cups diced potatoes and 1 diced bell pepper with 2 tbsp oil, salt, and smoked paprika.
2Spread on sheet pan and scatter 1/2 lb crumbled breakfast sausage throughout.
3Roast at 400°F for 15 minutes until potatoes are golden and crispy.
4Make 4 small wells with a spoon, crack an egg into each well, and bake 6–7 minutes until egg whites are set.
Dad pro tip

Stop standing over a stovetop flipping individual eggs for 4 people. Roasting the hash for 15 minutes and baking all 4 eggs right in the pan means everyone gets piping hot eggs and crispy potatoes at the exact same second.

Kid adjustment

Bake 2 minutes longer if kids prefer firm, fully cooked egg yolks with no runny yellow.

Reheat

Reheat leftover hash in a hot skillet for 3 minutes (best with fresh eggs).

BASIS: Half-sheet commercial pan 400°F convection roast; USDA FSIS 160°F pork/egg standard.430 kcal · 18g protein · 34g carbs · 26g fat
USDA FoodData Central #171287 & #167905
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