In a breakfast rut? It’s time to get inspired, and I have just the thing - breakfast sheet pan recipes. They’re large enough to feed a crowd, you can customize them to suit whatever ingredients you have on hand, plus they’re easy to make and clean up.
My kids love the Sheet Pan Pancakes with all the flavor variations (although the rainbow sprinkles corner is always the most fought over), and the Sheet Pan Breakfast Hash always goes over well with guests. Who can say no to home fries with bacon?
If you need a great spring brunch recipe – the Sheet Pan Sausage and Veggie Frittata is perfect and can even be served room temperature!
Preheat oven to 375 degrees Fahrenheit. Line a half sheet pan with parchment paper and coat with cooking spray.
In a large skillet, crumble and brown sausage until cooked through. Transfer to paper towel-lined plate. In the same skillet add the onion and bell pepper. Cook, over medium heat, for five minutes. Add the asparagus to the skillet and cook another five minutes. Remove from heat.
Scatter the sausage and veggies on the prepared pan. In a medium bowl, whisk the eggs and half and half together until combined. Season with salt and pepper Pour the mixture on top of the meat and veggies. Top with cheese.
Bake for approximately 30 minutes, rotating the pan halfway through. The frittata is done once the middle is set and the edges are slightly golden. Allow to cool five minutes prior to serving with a parsley garnish, if desired.
Line a half sheet baking pan with parchment paper and coat with cooking spray. Preheat oven to 425 degrees Fahrenheit.
In a large bowl, combine all spice blend ingredients. Add potatoes and olive oil to the bowl and toss to coat. Pour potatoes out into a single layer on the prepared pan. Cook for 20 minutes.
Remove the pan from the oven and flip the potatoes. Scatter the bacon, peppers and onions among the potatoes, and return the pan to the oven to cook for another 10-15 minutes, or until the bacon is crisp.
Remove the sheet pan from the oven and make space among the potatoes for each egg. Crack the eggs into those spaces and sprinkle each egg with a dash of salt. Return the pan to the ovens and cook for another few minutes. You want the whites to be almost cooked through, but the yolks to be runny. They will set a bit further once removed from the oven.
Serve hot with a sprinkle of parsley and hot sauce, if desired.
To Create four-flavor variations:
Preheat oven to 500 degree Fahrenheit. Brush 2 Tbsp. of melted butter onto a half sheet bake pan.
In a medium bowl, whisk together buttermilk, eggs, salt and sugar until combined. In a large mixing bowl, sift together the flour, baking powder, and baking soda. Pour the buttermilk mixture into the dry ingredients and fold together until just combined. The mixture will be lumpy. (If making the cinnamon sugar flavor variation, reserve two tablespoons of batter in a small bowl and set aside.)
Pour batter onto prepared pan.
To make four-flavored pancakes:
Corner 1: Sprinkle with chocolate chips
Corner 2: Scatter with rainbow sprinkles
Corner 3: Dollop warm strawberry jam and use a toothpick to swirl into the batter. Top with sliced strawberries.
Corner 4: Add cinnamon and brown sugar to reserved batter and stir to combine. Dollop onto the fourth corner and use a toothpick to swirl into the batter.
Place the sheet pan into the oven and IMMEDIATELY reduce the heat to 400 degrees Fahrenheit. Bake for 18-20 minutes, or until set. Remove the pancake from the oven and brush with remaining butter. Allow to cool slightly before cutting. Serve with maple syrup and enjoy!
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.