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Easy Sheet Pan Breakfast Potatoes - the best and easiest way to make breakfast potatoes at home! Freezer-friendly and great for meal prepping! #breakfast #sheetpanrecipes #sheetpanmeals #sidedish #mealprep #freezerfriendly | https://withpeanutbutterontop.com

Easy Sheet Pan Breakfast Potatoes

An easy way to make breakfast potatoes with minimal cleanup! Great side dish to any meal, freezer-friendly AND perfect for meal prepping.
Course Breakfast, Meal Prep, Side Dish
Cuisine American
Keyword Easy Sheet Pan Breakfast Potatoes, Meal Prep, Sheet Pan, Sheet Pan Recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 242kcal
Author Samantha Buckner


  • 1 1/2 lbs red potatoes, cut into 1/2-inch pieces
  • 3 bell peppers, any color, cut into 1/2-inch pieces
  • 1/2 medium red onion, sub yellow or white onion, cut into 1/2-inch pieces
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt, more or less, to taste
  • 1/4 tsp black pepper, more or less, to taste
  • 1/4 tsp smoked paprika, can sub with regular paprika


  • freshly chopped parsley


  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. For extra crispy potatoes, line two baking sheets to spread out the ingredients a bit more.
  • Add all chopped ingredients to the baking sheet(s) in a single, evenly spaced out layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Stir using a spatula, folding to thoroughly combine.
  • Bake for 40-45 minutes or until the potatoes are cooked through, but not burnt. Stir halfway through baking time, flipping if needed.
  • Sprinkle with additional salt and pepper. Garnish with freshly chopped parsley. Serve hot.



  1. VEGETABLES: Keep an eye on the potatoes. They cook more slowly than the vegetables. If you don't like the vegetables to be thoroughly cooked, I recommend adding them halfway through the roasting time. Be sure to stir and flip the potatoes to incorporate the peppers and onions.
  2. FREEZING: You can store (cooked) in the freezer for up to 3 months. Be sure to use proper freezer bags or a vacuum sealer to remove any air. When ready to use, remove from freezer to thaw and saute with olive oil or roast in the oven to re-warm as directed in the recipe below. Re-warming times may vary.
  3. POTATOES: This recipe calls for red potatoes, but you can use russet or yukon gold potatoes.
  4. MIXING: If you're worried about any potential mess or if it's easier, toss all of the vegetables into a large mixing bowl with the olive oil and seasonings. Stir/toss to thoroughly coat. Then spread them out onto the baking sheet(s).


Serving: 1serving | Calories: 242kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 325mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2920IU | Vitamin C: 128.6mg | Calcium: 23mg | Iron: 1.7mg