Bacon, Egg And Veggie Sheet Pan Breakfast

"Sheet pan meals have become my thing this summer! This breakfast was thrown together while doing everything else that needed 'doing'! Super easy, delicious and healthy! Happy Monday!"
-- @lisa_vipond
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  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4

Recipe Card


  • 1/2 pound bacon
  • 1 small red onion, sliced
  • 1 red bell pepper, sliced
  • 1/2 pint cherry tomatoes, sliced
  • 1/2 bunch asparagus, woody ends trimmed and discarded
  • 4-6 eggs
  • Olive oil, as needed
  • Salt and black pepper, To Taste
  • 1 tablespoon chopped parsley
  • 1 avocado, sliced, optional


  • Step 1

    Preheat the oven to 400˚F. Add bacon to a sturdy sheet pan and bake for about 12 minutes, or until crisp. Set aside.

  • Step 2

    Drain the bacon fat from the sheet pan, then add vegetables and drizzle with olive oil. Season with salt and pepper and roast for about 15 minutes in oven.

  • Step 3

    Remove pan from oven and  make little divots for the eggs with the back of a wooden spoon. Crack eggs into divots, then add the bacon back to the pan. Bake for another 7 or so minutes. Top with parsley, salt, pepper and slices of avocado!