The Ultimate One-Pan Breakfast: Crispy Roasted Potatoes & Bacon with Tender Veggies

Start your day the delicious way with our signature oven-roasted breakfast potatoes and bacon. This incredibly easy recipe features perfectly crisp, tender veggies and savory bacon, all prepared on a single sheet pan for minimal cleanup and maximum flavor!

Looking to round out your breakfast spread? These sensational sheet pan potatoes pair wonderfully with a simple ham and cheese quiche or an easy-to-prepare country breakfast egg skillet.

Why This One-Pan Breakfast Dish Will Become Your Family’s Favorite

At our home, breakfast isn’t just a meal; it’s an event! There’s nothing quite like gathering around the table for a hearty morning feast. From classic favorites like eggs and pancakes to special treats such as Dutch babies, waffles, crepes, and savory quiches, a big breakfast is a cherished tradition. We often enjoy “breakfast for dinner” during the week and always indulge in a lavish spread on Saturday or Sunday mornings.

Among all these delightful options, our oven-roasted breakfast potatoes hold a special place. If they’re ever missing from the table, rest assured, requests for them will quickly follow! This recipe offers an ideal way to incorporate a variety of delicious vegetables into your breakfast, alongside that irresistible crispy bacon. And for anyone who loves bacon but dislikes the messy stovetop cleanup, this recipe is a game-changer. By cooking the bacon on a sheet pan, you achieve perfectly crisp results without the splatters and fuss.

The secret to the incredible depth of flavor in this dish lies in utilizing the rendered bacon grease to cook the vegetables. Trust us, it’s truly a culinary revelation! The potatoes and mixed vegetables emerge from the oven with an unbelievably crispy, golden exterior and a soft, tender interior, infused with all the savory goodness of the bacon. This method transforms simple ingredients into a breakfast masterpiece that your entire family will adore.

Achieving Breakfast Perfection: Essential Recipe Tips

Creating the perfect sheet pan breakfast potatoes and bacon is simpler than you might think, but a few key tips can elevate your results from good to absolutely phenomenal. Follow these guidelines to ensure your dish is consistently crispy, flavorful, and perfectly cooked every time:

• Uniform Vegetable Size: This is crucial for even cooking. Ensure all your vegetables, especially the potatoes, are cut into roughly equal 1-inch pieces. This consistency prevents some veggies from being undercooked while others are overcooked, guaranteeing every bite is perfectly tender-crisp.
• Pre-Spray Your Sheet Pan: While the bacon generously renders its own grease, we highly recommend giving your sheet pan a good spray with cooking spray first. This extra step helps prevent the bacon from sticking to the pan, ensuring easy removal and crispier results.
• Don’t Crowd the Pan: This is perhaps the most vital tip for achieving truly roasted (not steamed) vegetables. Use a very large sheet pan – ideally one that covers almost the entire width of your oven. When vegetables overlap or are packed too tightly, they release moisture, creating steam instead of allowing for proper caramelization and crisping. Spreading them out in a single layer ensures air circulates around each piece, leading to that irresistible golden-brown, crispy exterior. We love this 15×21 inch sheet pan for its generous size.
• Utilize Bacon Grease: The rendered bacon grease is a flavor powerhouse! Instead of discarding it, use it as the base for roasting your vegetables. This infuses the potatoes, peppers, and onions with an incredible smoky, savory taste that elevates the entire dish.
• Season Generously: Don’t be shy with your seasonings. A good mix of salt, pepper, garlic powder, chili powder, paprika, and cumin will bring out the best in your potatoes and veggies. Toss everything thoroughly to ensure every piece is beautifully coated.
• Toss During Roasting: To promote even browning and crispiness, make sure to toss your vegetables with a metal spatula halfway through the cooking time. This ensures all sides get exposed to the direct heat of the oven.
• Adjust Cooking Time: Oven temperatures and personal preferences for crispiness can vary. Keep an eye on your veggies during the final stages of cooking, adjusting the time slightly until they reach your desired level of crisp-tenderness.

More Irresistible Breakfast Recipes to Explore

If you love a hearty and flavorful breakfast, you’re in the right place! Here are more delicious ideas to inspire your next morning meal:

• Nutella Crepes with fresh strawberries for a sweet indulgence
• Healthy Peanut Butter Breakfast Cookies a wholesome and satisfying start to your day
• Soft-Baked Cinnamon Brown Sugar Oatmeal Breakfast Bars packed with chocolate chips
• Decadent Apple Coffee Cake featuring a delightful apple cider glaze
• Quick & Easy 15-minute Pesto Spinach and Feta Egg Wraps

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5 from 5 votes

One Pan Breakfast Potatoes and Bacon

By
Chelsea Lords

Start your morning right with the ultimate oven-roasted breakfast potatoes and crispy bacon—all cooked on one sheet pan for maximum ease.

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Servings:
8 side servings

Equipment

• Large sheet pan (15″ x 21″)

Ingredients

• Cooking spray
• 10 slices bacon
• 1-1/2 pounds red potatoes cut into 1-inch pieces
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 yellow onion chopped
• 2 tablespoons unsalted butter melted
• 1 teaspoon salt
• 1 teaspoon roasted garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon dried parsley
• Fresh parsley optional, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Generously spray a very large sheet pan with cooking spray. Arrange the 10 slices of bacon in a single layer on the prepared pan. Place the pan in the preheated oven and bake for 10–15 minutes, or until the bacon reaches your desired level of crispiness. Remove the pan from the oven. Using a metal spatula, transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Set it aside to cool slightly, then coarsely chop the bacon and reserve for later.
2. While the bacon is cooling, wash and prepare your vegetables. Chop the red potatoes, red bell pepper, green bell pepper, and yellow onion into roughly 1-inch pieces. Place these chopped vegetables onto the same sheet pan you used to cook the bacon – do not discard the flavorful bacon grease left on the pan! Add the melted butter, salt, roasted garlic powder, black pepper, ground chili powder, paprika, ground cumin, and dried parsley to the vegetables on the pan. Toss everything thoroughly to ensure all the veggies are well-coated with the seasonings and bacon grease. Spread the seasoned vegetables out into a single layer on the sheet pan, making sure they do not overlap. This step is crucial to ensure the vegetables roast to a crisp, rather than steam.
3. Return the sheet pan with the seasoned vegetables to the oven. Bake for 15 minutes. Remove the pan from the oven and carefully toss the vegetables with a metal spatula to ensure even cooking. Return the pan to the oven for another 15 minutes. After this second baking period, remove and toss again. Place the pan back in the oven for a final 5–10 minutes, or until the vegetables are crisp-tender and beautifully golden brown.
4. Once the vegetables are perfectly cooked, remove the sheet pan from the oven. Taste and, if needed, sprinkle with a little more salt and pepper to your preference. Evenly distribute the chopped crispy bacon over the top of the roasted potatoes and vegetables. If desired, garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy this incredible one-pan breakfast!

Recipe Notes

Storage: To keep your delicious breakfast potatoes and bacon fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, we recommend spreading them out on a sheet pan and warming them in the oven. This method helps the potatoes regain their crispiness and ensures the bacon remains flavorful, far superior to microwave reheating.

Nutrition

Serving:
1serving

|

Calories:
169kcal

|

Carbohydrates:
21g

|

Protein:
6g

|

Fat:
7g

|

Saturated Fat:
3g

|

Polyunsaturated Fat:
1g

|

Monounsaturated Fat:
2g

|

Trans Fat:
0.1g

|

Cholesterol:
20mg

|

Sodium:
189mg

|

Potassium:
485mg

|

Fiber:
2g

|

Sugar:
2g

|

Vitamin A:
125IU

|

Vitamin C:
34mg

|

Calcium:
17mg

|

Iron:
0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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