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This crispy bacon and egg bake with smokey sausage and juicy tomatoes is a classic breakfast duo. It’s an herby sheet-pan feast that’ll help you kick back for the weekend!
This is the perfect breakfast recipe because it easily serves a hungry crowd without much effort!
Why You’ll Love This Easy Bacon and Egg Bake
- Easy clean-up. For everything you’re getting, you only need to wash one baking sheet!
- Family-friendly. Add more of your favorite ingredients or swap the tomatoes for roasted potatoes.
- Quick. It’s only 30 minutes before you’re digging in.
- Wholesome. There are plenty of eggs for everyone, plus breakfast sausages, bacon, and sweet tomatoes.
What You’ll Need
No weekend breakfast is complete without juicy sausages, smokey bacon, and runny eggs. Scroll to the recipe card at the bottom of the post for exact amounts.
- Smokey sausages – Use your favorite breakfast sausages!
- Bacon – Regular or thick-cut are great for this.
- Eggs – Liquid eggs don’t work here.
- Cherry tomatoes – These are best, but you can also use diced tomatoes.
- Dried oregano – Feel free to use thyme, basil, or rosemary instead.
- Salt and pepper – Kosher salt and freshly-cracked pepper are best.
How to Make Bacon and Egg Bake
This recipe lets you put freshly-made bacon, sausage, and eggs on the table without making a mess and using all your pots and pans.
- Prep the sausage and bacon. Preheat the oven to 425˚F. Arrange the sausages and bacon on a baking sheet.
- Bake it. Pop it into the oven for 15 minutes or until the bacon is crispy.
- Crack the eggs. Move the bacon and sausages around to create 4 empty “spaces” for the eggs. Crack one egg into each space. Try not to break the yolks.
- Season it. Add the cherry tomatoes. Season everything with oregano, salt, and pepper.
- Cook the eggs. Return the baking sheet to the oven for 5-8 minutes or until the eggs are cooked through.
- Serve. Remove from oven, serve immediately, and enjoy!
Tips & Variations
- Make it hash-style. Add roasted potatoes or sweet potatoes to the baking sheet for a hash-style variation.
- Scramble the eggs. Pour the eggs into a bowl and scramble them with a fork. Carefully pour them into the baking sheet and add the rest of the ingredients as usual.
- Make it spicy. Sprinkle in red pepper flakes or cayenne pepper to taste for a kick of heat.
- Add cheese. Sprinkle everything with 1/2 cup shredded mozzarella or cheddar cheese for the last 5-10 minutes of baking. This way you’ll have a super melty, cheesy bite.
- Add more veggies. Mix in 1 cup chopped artichoke hearts, sliced mushrooms, bell peppers, or sliced onions to make this an extra hearty breakfast.
- Mind the oven. The cooking time is set so that the yolks are still runny, but you can cook everything for another 2-3 minutes or until set to taste.
Serving Suggestions
This smokey bacon and egg bake is a wonderful breakfast option. Don’t forget to serve some Sheet Pan Pancakes for the perfect sweet-and-savory meal! My Cinnamon Apple French Toast Casserole is another great option. Pair it with a glass of orange juice, tea, or your favorite coffee. I prefer my Iced Americano or Starbucks Cinnamon Dolce Latte.
Proper Storage
This is definitely best the day it is made, but if you do have leftovers, pop them in an airtight container and keep them refrigerated for 2 to 3 days. To reheat, microwave it for up to a minute or until warm. You can also reheat it in a pan, covered, over medium-high heat for 7-8 minutes.
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Bacon and Eggs Bake
Ingredients
- 1 to 2 cups Lit'l Smokies Sausages,, I use Hillshire Farm's Smokies
- 4 to 6 slices bacon
- 4 large eggs
- 1 cup cherry or grape tomatoes,, halved
- 1 teaspoon dried oregano
- salt and fresh ground black pepper,, to taste
Instructions
- Preheat the oven to 425˚F.
- Arrange the sausages and bacon on a rimmed baking sheet and bake for 15 minutes or until the bacon is cooked and getting crispy.
- Remove from oven and move the bacon and sausages around to make 4 empty spaces for the eggs.
- Crack the eggs carefully so as not to break the yolk and position them in the empty spots. I crack mine right over the baking sheet.
- Add and spread out the halved cherry tomatoes.
- Season the dish with oregano, salt, and pepper.
- Put back in the oven for an additional 5 to 8 minutes or until the eggs are cooked to your liking.
- Remove from oven and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
The Bacon and Egg Bake was the perfect breakfast for our weekend brunch. It was so hearty and flavorful, and I loved the convenience of making everything in one dish.
I’m thrilled to hear that the Bacon and Egg Bake was a hit for your weekend brunch! Thank YOU! 🙂
Loved this! Everything done at the same time, nothing getting cold while I’m waiting for something else to finish cooking – fantastic.
Thank YOU! I’m happy to hear you enjoyed the recipe and that everything was ready to serve at once, avoiding the hassle of anything getting cold. 🙂
Let’s make Sunday morning breakfast so easy! What a great idea!
Definitely! An easy Sunday morning breakfast is always a wonderful idea. Thank YOU! 🙂
This was perfect everything fit on one pan! Easy to make and easy to clean up!
Great to hear it was perfect and convenient! Easy preparation and cleanup are always a bonus. Thank YOU! 🙂