A delicious and easy Sheet Pan Breakfast for One complete with roasted vegetables, potatoes, bacon, eggs and an English Muffin all baked in one pan! A perfect healthy one pan breakfast bake for a fancy individual brunch too.
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Now I call this a baked breakfast, but we all know I actually eat protein oats (with cauliflower or zucchini for vegetables) every – literally every – morning. So this was actually lunch for me.
The vegetables are a great part about this recipe too – makes it a healthy baked breakfast! You’re essentually getting close to 3 cups of veggies in all just in the single meal!
If that’s not convincing, well there’s the bacon and eggs that are baked here too, so may be that’s good enough?
Ingredients for this Sheet Pan Breakfast for One:
This breakfast for one recipe is great and healthy start to your day since it’s got all the nutrition you need – vegetables, protein (from bacon and eggs), carbs (from the toast or English Muffin) and some clean fat too.
- Vegetables – I used broccoli, red bell peppers, green bell peppers and onion
- Potatoes; bite sized baby potatoes are my favorite to make breakfast roasted potatoes and vegetables, but you can chop up russett potatoes too.
- Spices – Garlic Powder, Cumin, Paprika and Cayenne Pepper; Go easy on the cayenne for a less spicy version
- Eggs or just a single egg to watch that cholesterol
- Bacon or even some sausages would be good here
- English Muffin or sliced bread for toast; I would recommend whole grain here.
For a Low Carb Recipe
I like to add the English Muffin to have a sheet pan breakfast sandwich coz you’ve already got the eggs and bacon, but you can skip it too.
For a low carb and keto baked breakfast, leave out both the English Muffin and potatoes.
Make One Pan Breakfast Bake for a Crowd
Just use a bigger sheet pan, or more than one, size up the quantities here and you’re all set!
How to make Baked Breakfast for One in a Sheet Pan
If you’re looking for easy breakfast ideas, this one pan breakfast bake recipe is just that; All you need to do here is roast the vegetables, cook the bacon and eggs and toast your bread all in that sheet pan!
You need to do this in stages though, so here’s how it goes:
Step 0: Preheat your oven. You need a high temperature of 400°F so that the roasted vegetables don’t get soggy, but are crispy when done.
Chop all vegetables – potatoes, broccoli, bell peppers and onions while the oven preheats.
Also combine all the spices in a bowl – paprika, cumin, garlic powder, cayenne pepper, salt and pepper.
Step 1: Bake potatoes and broccoli – spread them on a pan in a single layer, drizzle on half the oil and half the seasoning mix and toss around to coat.
Bake for 15 minutes
Step 2: Season bell peppers and onion – toss them in a bowl with the remaining oil and seasoning blend.
Step 3: Add peppers, onion, bacon and English Muffin to sheet and bake for 10 minutes.
Step 4: Create a well in the pan with a spatula, crack in egg and bake (depending on whether you want a sunny side or well done) for 5 – 10 minutes.
How to make the perfect Sunny Side Up Eggs in the Oven:
For the perfect sunny side up eggs in the oven, bake them for exactly 5 minutes at 400°F.
If you prefer a moderately runny yolk bake your eggs for 6 minutes, and do 10 minutes for a completely cooked version of the individual baked eggs.
What vegetables go good with eggs?
My favorite combination of veggies for this sheet pan egg and vegetables recipes is broccoli, potatoes, bell peppers and onions.
There really are a lot of vegetables that go good with eggs and bacon would be perfect replacements in this recipe; Some ideas for breakfast roasted vegetables to get you started:
- Sweet Potato
- Cauliflower
- Carrots
- Kale
- Broccoli
- Chard
- Red, Green and Yellow Bell Peppers
Do I need oil to roast vegetables?
You don’t need a ton of oil to roast vegetables for this breakfast bake – just a hint of it roughly coating the surface is enough, and you get that crispy edge.
More single serving breakfast recipes with vegetables:
- Sweet Potato Kale and Bacon Hash for One
- Eggs Florentine Breakfast-for-Dinner Pizza
- Sunny-Side Weeknight Roasted Veggies
- Crispy Zucchini Egg Nests (Keto, Low Carb & Paleo)
- Spiced Sweet Potato & Black Bean Breakfast Burritos
A Complete Healthy Sheet Pan Breakfast for One
Ingredients
Roasted Vegetabels:
- 2 cups Broccoli, Chopped, 180g
- 6 bite-sized Mini Potatoes (1½” diameter, 170g)
- ½ Red Bell Pepper, 52g
- ½ Green Bell Pepper, 52g
- ½ small Onion, 52g
- 1 tsp Olive Oil, divided
- ⅓ tsp Garlic Powder
- ¼ tsp Cumin
- ¼ tsp Paprika
- ⅛ tsp Cayenne Pepper
- ⅛ tsp Salt
- ⅛ tsp Black Pepper
Others:
- 1 slices Reduced Sodium Bacon
- 1 large Egg
- 1 Whole Wheat English Muffin, Optional
Instructions
- Preheat oven to 400°F.
- Chop broccoli into small florets; Cut potatoes into roughly ½-¾” cubes; Slice bell peppers and onion.
- In a small bowl, combine all the seasonings – garlic powder, cumin, paprika, cayenne pepper, salt and pepper.
- Transfer potatoes and broccoli to a large baking sheet and spread into a single layer.
- Drizzle on ¾ tsp oil, sprinkle ¾ seasoning mix, and use hands to mix and coat.
- Bake for 15 minutes.
- Toss peppers, onion, remaining oil and seasoning in a bowl.
- Add peppers, onions, bacon and english muffin (if using) to baking sheet. Use a foil container for the bacon to avoid extra grease.
- Bake for another 10 minutes.
- Use a spoon to shift around some vegetables to make a well in the middle and crack egg.
- Bake 5-10 minutes based on how runny you want the yolk. See notes for details.
Notes
- Sunny-side-up: 5 minutes
- Moderately runny: 6 minutes
- Well done: 10 minutes
- Servings: 1 meal | Serving size: 1 (without English Muffin)
- Calories: 365kcal
- Fat: 12.5g | Saturated fat: 2.8g
- Carbohydrates: 43.1g | Fiber: 12g | Sugar: 11.4g
- Protein: 19.4
- Servings: 1 meal | Serving size: 1 (with English Muffin)
- Calories: 495kcal
- Fat: 14g | Saturated fat: 2.8g
- Carbohydrates: 66.5g | Fiber: 16g | Sugar: 14.4g
- Protein: 24.4g
This is the easiest, tastiest and healthiest breakfasts I’ve had! I’ve mixed the vegetables with a spinach base and boom easy salad for lunch! So versatile…
Yess! A great way to get that vegetable intake in first thing in the morning but still have it taste good. I actually did mine for lunch as well haha. That spinach idea sounds like a must try!