Sheet Pan Baked Fried Eggs and Veggies

Try Baked Fried Eggs with colorful veggies and sausage when you need something low-effort. This easy one pan meal is ready in 35 minutes!

Author: Donna Elick

Servings: -6

Prep Time10

Cook Time26

Total Time36

Ingredients

1 pound baby yellow potatoes halved
1/2 medium green bell pepper chopped into 3/4–1-inch chunks
1/2 medium red bell pepper chopped into 3/4–1-inch chunks
1/2 medium red onion chopped into 3/4–1-inch chunks
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon creole seasoning or seasoned salt
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 breakfast sausage links
6 large eggs
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat oven to 425°F.
Prepare the Vegetables: Add the baby potatoes, green and red bell peppers, and red onion to the sheet pan. Drizzle with extra virgin olive oil, garlic powder, creole seasoning, salt, and pepper. Toss with clean hands.
Arrange on the Sheet Pan: Spread the vegetables in an even layer on the sheet pan, ensuring the potatoes are cut side down for the best caramelization.
Add the Sausage: Nestle the sausage links between the vegetables.
Bake: Place the sheet pan in the preheated oven and bake for 20–25 minutes, or until the potatoes are fork-tender and the sausages are fully cooked.
Broil for Extra Crispiness (Optional): Turn the oven to broil and broil for 2–3 minutes for additional crisping. Flip the potatoes cut-side up for better browning.
Add the Eggs: Remove the sheet pan from the oven and set the oven back to 425°F. Create six small wells among the vegetables and sausages. Carefully crack an egg into each well, keeping the yolks intact. Season with salt and pepper to taste.
Finish Baking: Return the pan to the oven and bake for 4–6 minutes, or until the egg whites are set and the yolks are still runny.
Garnish & Serve: Sprinkle with fresh parsley and serve immediately. Enjoy!

Notes

Make-Ahead Tips: Chop the vegetables a day ahead and store them in an airtight container in the refrigerator. When ready to cook, toss with oil and seasonings, then bake as directed.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in a 350°F oven for 10 minutes, or microwave on high for 30-second intervals until heated through.

Freezing Instructions: While eggs don’t freeze well, the roasted vegetables and sausages can be stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before adding fresh eggs.

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