This baked breakfast potatoes is the kind of meal that makes you feel like you’ve got your life together, even if you really don’t. You know what I mean, right? It’s hearty, it’s colorful, and it comes out of the oven smelling like a cozy weekend morning. I’ve made a lot of breakfast dishes over the years, but there’s something about tossing everything onto one tray and letting the oven do the heavy lifting that just feels… smart.

I still remember the first time I tested this recipe, standing there watching the potatoes roast and the sausages crisp up while the onions and peppers softened. I thought, “Why on earth have I been standing over a skillet flipping things around like a short-order cook when the oven can just handle it?” It was a game changer.

The eggs get baked right on top at the end, and when you pull the tray out, you’ve got this rustic, golden-brown hash that’s practically begging you to grab a fork. It’s not fussy, it’s not perfect-looking, but man does it taste incredible. And honestly, that’s what breakfast should be all about.

WHY YOU WILL LOVE THIS RECIPE

One-pan magic – Everything cooks on a single tray, which means less cleanup and more time actually enjoying your breakfast. I can’t tell you how satisfying it is to have the oven do all the work while you sip your coffee.
Hearty and filling – Between the crispy potatoes, savory sausage, and baked eggs, this dish will actually keep you full. No mid-morning snack raids, I promise.
Customizable flavors – Don’t like peppers? Swap in zucchini or mushrooms. Want more spice? Sprinkle on some chili flakes. This recipe is flexible enough to bend to your cravings.
Perfect for weekends – It feels special without being complicated. I love serving this on a lazy Sunday morning when everyone just wants something warm and comforting.
Crowd-pleaser – Whether it’s family brunch or a few friends crashing after a sleepover, this dish disappears fast. Honestly, I should probably start doubling it.

INGREDIENTS

Seasoned potatoes

800 g / 1.6 lb potatoes, peeled and cut into 2 cm (0.8 in) cubes (russet, Maris Piper, or another starchy variety)
1 1/2 tbsp olive oil
1/2 tsp smoked paprika (or regular paprika)
1/2 tsp dried thyme (or any dried herb you like)
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt

Vegetables

1 red bell pepper, cut into 2.5 cm (1 in) squares
1 red onion, cut into 1 cm (0.4 in) wedges
Pinch of salt and pepper
1 tbsp olive oil

Protein

100 g / 4 oz beef bacon or turkey bacon, cut into 2.5 cm (1 in) squares
500 g / 1 lb halal chicken, beef, or lamb sausages

Eggs

4 to 6 eggs (as many as you want and can fit)

For serving

1 tbsp parsley, roughly chopped (optional)
Hot buttered toast (optional)

STEP BY STEP INSTRUCTIONS

STEP 1) Preheat oven to 200°C / 400°F (180°C fan). Toss the potatoes with oil, paprika, thyme, onion powder, garlic powder, and salt, then spread them on a lined baking tray just big enough to hold everything snug.
STEP 2) Bake potatoes for 15 minutes. Meanwhile, toss the bell pepper and onion with oil, salt, and pepper in the same bowl. Add them to the tray and toss with the potatoes.
STEP 3) Squeeze sausage meat from the casings and drop small chunks onto the tray, scatter the bacon pieces on top, then bake for 20 minutes. Toss everything, then bake another 15 minutes until the potatoes are soft.
STEP 4) Reduce oven to 180°C / 350°F (160°C fan). Make small wells in the hash, crack eggs into them, then bake about 7 minutes until eggs are cooked to your liking.
STEP 5) Sprinkle with parsley and serve hot with toast if you like.

EXPERT COOKING TIPS

Don’t spread the tray too thin. If you use a pan that’s too large, everything spreads out in a single layer and the flavors don’t mingle as nicely. A snug fit makes the potatoes soak up all that sausage and bacon goodness.
Toss halfway through. I know it’s tempting to leave the tray alone, but flipping the potatoes and veggies partway ensures even browning and keeps anything from sticking.
Watch the eggs closely. The line between runny yolks and overcooked eggs is pretty thin. Keep an eye on them after 6 minutes and pull the tray out when the whites are just set.
Season as you go. The potatoes get a spice mix, but the peppers and onions need their own pinch of salt and pepper so they don’t taste flat compared to everything else.
Let it rest a minute. When the tray comes out, give it just a minute to settle before serving. The eggs finish setting and the flavors relax into each other.

RECIPE FAQ

Can I make this ahead of time?

Yes, you can bake everything up to the point before adding the eggs. Let it cool, cover, and refrigerate overnight. The next morning, reheat in the oven, then crack in the eggs and bake until done.

What kind of sausage works best?

I usually go with a good quality chicken or beef sausage, something with visible herbs or spices in it. Skip the cheap ones with fillers, they don’t add much flavor.

Do I have to use bacon?

Not at all. The bacon adds smokiness, but you can leave it out or swap in extra sausage, turkey bacon, or even chopped mushrooms for a meatless twist.

Can I cook the eggs longer for firm yolks?

Definitely. Just leave the tray in the oven a few minutes longer until the yolks are cooked through the way you like them.

BEST WAYS TO SERVE THIS BREAKFAST HASH

One of the reasons I love this recipe is how versatile it is at the table. You can keep it simple and serve it straight from the tray with some toast, or you can dress it up a little and make it feel like a full-on brunch spread.

If you’re feeding a hungry crowd, I like to pile it into a big bowl and set out toppings on the side, things like shredded cheese, hot sauce, or even a dollop of sour cream. That way everyone can customize their plate.

It also plays really well as a side dish. I’ve served it alongside grilled chicken at dinner and nobody complained that it was “breakfast food.” In fact, it vanished even faster.

And here’s a little trick I stumbled into: wrap some of the leftovers in a tortilla with cheese and you’ve got yourself a killer breakfast burrito. Honestly, I almost make this recipe just for the burritos.

MAKE-AHEAD AND STORAGE TIPS

If you’re like me, sometimes you just want breakfast to be waiting for you instead of the other way around. The good news is this recipe actually lends itself really well to prepping ahead.

You can bake everything except the eggs the day before, let it cool, and stash it in the fridge overnight. When morning rolls around, slide the tray back into the oven, let it heat up, then crack in the eggs and finish baking. It tastes just as good as if you made it fresh.

Leftovers keep well too. Pop them in an airtight container and they’ll last about three days in the fridge. Just avoid freezing the cooked eggs since the whites get rubbery. If you want to freeze, do it before you add the eggs and then add fresh ones later.

Reheating is simple. A quick spin in the oven gets the potatoes crisp again, or if you’re in a rush, the microwave works fine (though you’ll lose a bit of that golden crunch).

And that’s really all there is to it. This dish has become one of my go-to weekend breakfasts because it strikes that perfect balance between easy and impressive. The potatoes crisp up, the sausage brings the flavor, and those eggs on top just seal the deal. Whether you’re cooking for family, friends, or just yourself, it’s the kind of meal that makes you feel taken care of. If you give it a try, I think you’ll see why it’s stuck around in my kitchen.

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