Sheet Pan Breakfast Potluck Bake
A crowd-pleasing sheet pan breakfast potluck bake loaded with crispy sausage, roasted peppers, hash brown potatoes, and eggs — perfect for feeding a crowd with minimal effort at around 380 calories per serving.
20m
10
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Ingredients
- 1 lb breakfast sausage links, sliced into coins
- 1 lb frozen shredded hash browns, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups fresh baby spinach
- 10 large eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat and Prep the Pan
Preheat your oven to 400°F (200°C). Line a large rimmed 18x13-inch sheet pan with parchment paper and lightly grease with cooking spray or a drizzle of olive oil. This ensures nothing sticks and cleanup is a breeze — ideal for a potluck setup.
- 2
Season and Spread the Hash Browns
In a large bowl, toss the thawed shredded hash browns with 2 tablespoons of olive oil, garlic powder, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the seasoned hash browns in an even layer across the entire sheet pan, pressing them lightly into the surface.
- 3
Add the Sausage and Vegetables
Scatter the sliced sausage coins, diced red bell pepper, green bell pepper, and yellow onion evenly over the hash brown layer. Drizzle with the remaining 1 tablespoon of olive oil and toss gently so everything is coated. Spread back into an even layer.
- 4
First Bake
Place the sheet pan in the preheated oven and bake for 20–25 minutes, until the hash browns are turning golden and crispy on the edges and the sausage begins to brown. Remove from the oven and scatter the fresh baby spinach over the top, gently pressing it into the hot mixture so it starts to wilt.
- 5
Prepare the Egg Mixture
While the pan is in the oven for the first bake, whisk together the 10 large eggs, whole milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl or large measuring cup until fully combined and slightly frothy.
- 6
Pour and Top with Cheese
Once you have added the spinach to the pan, make 10 small wells across the surface using the back of a spoon or ladle. Pour the egg mixture evenly over the entire sheet pan, allowing it to settle into all the gaps. Sprinkle the shredded sharp cheddar cheese evenly over the top.
- 7
Second Bake Until Set
Return the sheet pan to the oven and bake for an additional 15–18 minutes, until the eggs are fully set in the center, the cheese is melted and bubbly, and the edges are golden. The egg mixture should no longer jiggle when you gently shake the pan.
- 8
Rest and Garnish
Remove the sheet pan from the oven and let it rest for 5 minutes before slicing. This resting time allows the egg to firm up slightly, making it much easier to cut into clean squares or portions for serving at a potluck.
- 9
Slice and Serve
Use a sharp knife or pizza cutter to slice the bake into 10 equal portions. Garnish with freshly chopped chives. Serve directly from the pan or transfer portions to a serving platter. The bake transports well in the pan covered with aluminum foil.
Chef's Tips
For the best potluck results, bake this at home and cover tightly with aluminum foil to transport — it stays warm for up to 45 minutes. You can fully assemble the pan (excluding the eggs and cheese) the night before and refrigerate, then add the egg mixture and cheese just before baking the next morning. Swap the sausage for turkey sausage or plant-based sausage to accommodate different dietary needs. For extra crispiness, spread hash browns thinly and make sure they are well thawed and patted dry before seasoning.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this sheet pan breakfast potluck bake
How long does it take to make Sheet Pan Breakfast Potluck Bake?
This recipe takes 1H total time, including 20 minutes prep time and 40 minutes cooking time.
How many servings does this Sheet Pan Breakfast Potluck Bake recipe make?
This recipe yields 10 servings.
What is the difficulty level of this Sheet Pan Breakfast Potluck Bake recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Sheet Pan Breakfast Potluck Bake recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this sheet pan breakfast potluck bake ahead of time?
Yes! You can prepare this sheet pan breakfast potluck bake up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover sheet pan breakfast potluck bake?
Store leftover sheet pan breakfast potluck bake covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with sheet pan breakfast potluck bake?
This sheet pan breakfast potluck bake pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze sheet pan breakfast potluck bake?
Yes, this sheet pan breakfast potluck bake freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.