Sheet Pan Bacon and Eggs
Bacon and eggs cooked on a single sheet pan in just minutes. This easy bacon and eggs preparation is perfect for making breakfast or brunch for your family or guests.
I came across a video showing how to make fried eggs on a sheet pan recently. I immediately loved the idea and wanted to try it out for myself. And instead of just limiting it to eggs, I also added bacon.
This recipe is super easy because everything cooks on one pan and serves a large group. No more hovering over the stove and having to make multiple batches of eggs and bacon.
You cook the bacon first because it takes longer to cook. When the bacon is almost done, you add the eggs. The leftover bacon grease is perfect for “frying” the eggs on the sheet pan.
There’s a lot of variations you can make with this. You could add sausage, roasted vegetables. You could also stick some bread slices on the pan (or a separate pan) as well for the last few minutes of cooking to get them toasted. You can also serve them with my favorite Sour Cream Pancakes or Sheet Pan Pancakes or if you’re looking for more egg recipes check out my Green Eggs and Ham Cups.
Sheet Pan Bacon and Eggs
Ingredients
- canola oil cooking spray
- 12 slices of thick-cut bacon
- 6 large eggs
- 2 tsp finely chopped parsley
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Lightly grease a sheet pan with cooking oil spray. To make clean-up easier, you can also line the sheet pan with foil and grease the surface of the foil. (This will make cleaning the sheet pan much easier later).
- Lay bacon across the surface of the sheet pan, trying your best to not have the bacon slices overlap.
- Place bacon into the oven and cook about 10-15 minutes or until bacon is starting to get crispy. (How long you cook the bacon for depends on your preference for how you like your bacon. I like mine to be still a little chewy but also crispy so I cooked mine 15 minutes initially. Keep in mind you'll only be cooking the bacon 5 more minutes after this, so the bacon should be about 5 minutes away from your desired consistency at this point.)
- Remove sheet pan from oven and arrange bacon so that you have six wells where you can place the eggs. Crack eggs into the wells.
- Place bacon and eggs back into the oven and cook about 5 minutes or until eggs whites are set. Garnish with parsley. Add salt and pepper to eggs if desired.
Heart full of gratitude!
We’re happy to hear that!
Game changer! No more hovering over the pan! Although our bacon in Australia must be a thinner cut as 12 minutes had it to border line burnt. I took it off the pan and cooked the eggs on their own, in the bacon fat. Next time I’ll make sure I only cook the bacon about 7 or 8 minutes before I add the eggs.
We’re so glad you loved this recipe and adjusted it to what you needed to!!
love this recipe / idea what a great and easy way to get your bacon eggs and toast all in one and all at the same time and oh so yummy!!!!!
Thank you Denise! I’m so glad you loved it!!
Love the easy cleanup!
Love this recipe thank you so much
So glad you love it!
How do the eggs come out? Are they super runny? I noticed your recipe doesn’t say anything about flipping them. Our family likes eggs that are partially firm but still a little runny. One family member doesn’t like them runny at all. Would you just leave that one in longer?
You can cook the eggs longer if you want them fully cooked
My two favorite breakfast foods! It seems so quick and effortless! Such a good idea for a weekend when people are over!
yes it’s great for breakfast when you have guests!
love this idea! I always cook bacon on a sheet pan.
It’s so much easier and less messy!