Sheet Pan Bacon and Eggs
Crispy bacon and perfectly cooked eggs, all on one pan. Breakfast for 2–4 ready in under 20 minutes with minimal cleanup.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 20g
simplewholesomeamericaneggsporkcrispytenderweeknight
Ingredients
- 8 strips bacon strips
- 4 whole eggs
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh herbs (parsley or chives, chopped, optional)
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with foil for easy cleanup.
- 2
Arrange bacon strips in a single layer on the sheet pan.
- 3
Bake bacon for 12–14 minutes until crispy at the edges but still chewy.
- 4
Remove pan. Push bacon to the sides, leaving the center clear for eggs.
- 5
Crack eggs into the center spaces. Sprinkle with salt and pepper.
- 6
Return to oven for 4–5 minutes until whites set but yolks still jiggle.
- 7
Scatter fresh herbs on top if using. Serve immediately from the pan.
Tools you’ll need
- rimmed sheet pan (17x12 inch or similar)
- aluminum foil
- oven
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