Sheet Pan Breakfast

Yield: 4 servings

Prep: 15

Cook: 35

Total: 50

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.

This Sheet Pan Breakfast recipe is brought to you by DAMN DELICIOUS

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