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Lazy Day Breakfast — Sheet Pan Eggs & Bacon

Lazy Day Breakfast — Sheet Pan Eggs & Bacon

A hearty, no-fuss breakfast that cooks everything in one pan — fluffy baked eggs, crispy bacon, and tender veggies. Perfect for slow mornings when you still want something delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 12 slices thick-cut bacon
  • 10 large eggs
  • ½ cup whole milk
  • 1 cup shredded cheddar cheese or your favorite cheese blend
  • 1 cup diced bell peppers any color
  • ½ cup diced red onion
  • ½ cup cherry tomatoes halved
  • 2 tablespoon fresh parsley chopped (plus extra for garnish)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt & black pepper to taste
  • Non-stick cooking spray or parchment paper

Method
 

  1. Prep the Sheet Pan Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or lightly coat with non-stick cooking spray.
  2. Bake the Bacon Arrange bacon slices on one side of the sheet pan. Bake for 12–15 minutes, or until starting to crisp.
  3. Mix the Egg Base While bacon cooks, whisk eggs, milk, garlic powder, smoked paprika, salt, and pepper in a large bowl. Stir in shredded cheese, diced peppers, onion, and cherry tomatoes.
  4. Add Eggs to the Pan Carefully remove bacon from oven. Tilt the pan slightly to drain excess fat if needed (leave just a little for flavor). Pour egg mixture onto the empty side of the sheet pan.
  5. Finish Baking Return to oven and bake for 15–18 minutes, or until eggs are set and bacon is fully crispy.
  6. Serve & Garnish Slice the baked eggs into squares or rectangles, serve alongside bacon, and sprinkle with fresh parsley.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.