This All-In-One Pan Breakfast is the ultimate start to your day, combining eggs, Little Potatoes, and your favorite veggies in one easy dish. Customize it by adding your preferred vegetables for a nutritious boost, or make it portable by wrapping everything up in a tortilla for a delicious breakfast wrap. Perfect for busy mornings, this versatile recipe lets you enjoy a hearty, homemade meal at home or on the go.

Recipe Notes

  • Use the right pan: A large, heavy skillet or sheet pan ensures everything cooks evenly. For the best results, avoid overcrowding so the potatoes crisp instead of steam.

  • Cut ingredients evenly: Uniformly sized potatoes and vegetables help this one pan breakfast cook at the same rate and prevent undercooked pieces.

  • How to get crispy potatoes: Let the potatoes cook undisturbed for a few minutes before stirring. This helps develop a golden, crispy exterior.

  • Add protein options: Customize your one pan breakfast with cooked sausage, bacon, diced ham, or plant-based alternatives. Add pre-cooked meats toward the end to avoid overcooking.

  • Make it vegetarian: Skip the meat and add sautéed mushrooms, spinach, black beans, or avocado for a hearty meat-free version.

  • Egg cooking tips: If adding eggs directly to the pan, create small wells in the mixture and crack the eggs in. Cover with a lid to help the eggs cook evenly.

  • Cheese variations: Cheddar, Monterey Jack, feta, or goat cheese all work well. Add cheese during the last few minutes so it melts without overcooking.

  • Meal prep friendly: This one pan breakfast stores well in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.

  • Make it spicy: Add diced jalapeños, red pepper flakes, or hot sauce for extra heat.

  • Serving suggestions: Serve with toast, tortillas, or fresh fruit for a complete breakfast spread.

Prep
5 mins
Cook
20 mins
Serves
2
Ingredients
7
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Equipment

  • Cast-iron or non-stick pan

Ingredients

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  • 8 Little Potatoes, quartered
  • 1 Tbsp olive oil
  • 4 your favorite breakfast sausages
  • 1 large tomato, sliced into 4 rounds
  • 4 eggs
  • 1 Tbsp dried oregano
  • (To taste) seasoning
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Instructions

  • Step 1

    Preheat oven to 350 °F.

  • Step 2

    Heat oil in a good cast iron or non-stick pan over medium heat and add cooked Little Potatoes then add sausages. Cook five minutes or so and strain any fat off from sausages.

  • Step 3

    Toss potatoes, flip sausages and add tomatoes, oregano—arrange so ingredients are spread throughout.

  • Step 4

    Bake in oven for 15 minutes then remove pan and add eggs (again, make a little room for eggs).

  • Step 5

    Season to taste with salt and pepper and return to oven for five minutes or, until egg whites have set and yolks are to your liking.