11 Rustic Easy Sheet Pan Breakfast Recipes That Cut Cleanup To Almost Nothing

I’ve found a collection of sheet pan breakfast recipes that will transform your mornings. With just one pan to clean, these meals make mornings so much easier. From sweet potato hashes to savory breakfast pizzas, each recipe brings rustic charm to your table. The convenience is unmatched, and the flavors are absolutely delicious. Ready to simplify your breakfast routine without sacrificing taste?

Sheet Pan Sweet Potato Hash With Eggs

Sheet Pan Sweet Potato Hash With Eggs is a delightful and hearty breakfast dish perfect for those who love a savory start to their day. This recipe combines the earthy sweetness of roasted sweet potatoes with the savory flavors of bell peppers and onions, all topped with perfectly cooked eggs for a protein-packed meal.

It’s a one-pan wonder that simplifies breakfast preparation, making cleanup a breeze and guaranteeing a balanced meal to fuel your day. The beauty of this dish lies in its versatility – you can easily customize it to suit your taste preferences by adding different vegetables, spices, or even some crumbled sausage or bacon for extra flavor.

It’s also a great way to use up any vegetables you have on hand. Whether you’re cooking for a crowd or just want to prep breakfast for the week ahead, this Sheet Pan Sweet Potato Hash With Eggs is sure to become a staple in your breakfast repertoire.

Ingredients (Serves 4-6):

• 4 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large onion, diced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 6 large eggs
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee that your vegetables cook evenly and develop a nice roasted flavor.
2. Prepare the Vegetables: In a large mixing bowl, combine the diced sweet potatoes, red and green bell peppers, and onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss everything together until the vegetables are well coated with the seasoning.
3. Arrange on the Sheet Pan: Spread the seasoned vegetables evenly across a large sheet pan, ensuring they’re in a single layer. This helps them roast evenly and develop a nice caramelization.
4. Roast the Vegetables: Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the sweet potatoes are tender and the edges are starting to crisp. Stir the vegetables halfway through the cooking time to promote even roasting.
5. Add the Eggs: Remove the sheet pan from the oven and create six small wells in the roasted vegetable mixture. Carefully crack an egg into each well, ensuring the yolk remains intact.
6. Cook the Eggs: Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
7. Garnish and Serve: Once the eggs are cooked, remove the sheet pan from the oven. Sprinkle with fresh parsley, if desired, and serve immediately, either directly from the pan or transferred to plates.

Extra Tips:

For a spicier kick, consider adding a pinch of red pepper flakes to the vegetable mixture before roasting. You can also experiment with other seasonings such as cumin or smoked paprika for a different flavor profile.

If you prefer your eggs runnier, keep a close eye on them during the final baking stage, and remove the pan from the oven sooner. Additionally, if you’re preparing this dish for meal prep, store the roasted vegetables separately from the eggs and add freshly cooked eggs each morning for the best texture.

Rustic Mushroom and Spinach Breakfast Bake

Rustic Mushroom and Spinach Breakfast Bake is a delightful, hearty dish that brings the earthy flavors of mushrooms and the freshness of spinach together in a comforting breakfast bake. Perfect for weekend mornings or brunch gatherings, this dish is a breeze to prepare and will fill your kitchen with an irresistible aroma.

Using a sheet pan simplifies the cooking process, ensuring even cooking and easy cleanup, making it an ideal choice for feeding a crowd.

This breakfast bake combines the richness of eggs with the savory taste of mushrooms and the nutritional boost of spinach, all baked to perfection in the oven. The addition of cheese gives the dish a creamy texture, while herbs add a touch of freshness. It’s a wholesome and satisfying option that can be prepared in advance, allowing you to enjoy a stress-free morning.

Serve it as is for a low-carb meal, or pair it with toast or a fresh salad for a more complete breakfast experience.

Ingredients (serves 4-6):

• 12 large eggs
• 1 cup whole milk
• 2 cups fresh spinach, roughly chopped
• 2 cups mushrooms, sliced
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Cooking spray or additional olive oil for greasing

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large sheet pan with cooking spray or olive oil to prevent sticking.

2. Prepare Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Add the sliced mushrooms, cooking until they’re soft and begin to release their juices, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside.

3. Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add salt, black pepper, dried thyme, and red pepper flakes, mixing thoroughly.

4. Assemble the Bake: Spread the cooked mushroom and spinach mixture evenly across the prepared sheet pan. Pour the egg mixture over the vegetables, ensuring an even distribution. Sprinkle the shredded cheese over the top.

5. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the cheese is golden and bubbly. A knife inserted into the center should come out clean.

6. Serve: Allow the bake to cool for a few minutes before slicing. Serve warm, garnished with additional herbs if desired.

Extra Tips:

For added flavor, consider incorporating other vegetables such as bell peppers or tomatoes. If you prefer a meatier dish, cooked and crumbled bacon or sausage can be added to the mixture.

This bake can also be prepared the night before; simply assemble the ingredients on the sheet pan, cover, and refrigerate. In the morning, just pop it in the preheated oven and enjoy a stress-free breakfast.

Leftovers can be stored in the refrigerator for up to three days and are easily reheated in the oven or microwave.

Hearty Sausage and Potato Sheet Pan Breakfast

Start your morning off right with a delicious and satisfying Hearty Sausage and Potato Sheet Pan Breakfast. This dish is perfect for feeding a crowd and is packed with all your breakfast favorites.

Combining savory sausages, tender potatoes, and colorful vegetables, this recipe brings a comforting and robust start to your day. It’s easy to prepare and requires minimal cleanup, making it ideal for busy mornings or weekend brunches.

This recipe serves 4-6 people and is designed to be cooked on a single sheet pan, maximizing convenience without compromising taste. The sausages provide a protein-rich base, while the potatoes add a hearty, filling element.

The addition of bell peppers and onions not only enhances the flavor but also introduces a pop of color to the dish. With a balance of spices and herbs, this sheet pan breakfast is sure to become a household favorite.

Ingredients:

• 1 pound of breakfast sausage links
• 1½ pounds of baby potatoes, halved
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to guarantee it’s hot and ready when you start assembling your ingredients.
2. Prepare the Ingredients: In a large mixing bowl, combine the halved potatoes, sliced bell peppers, and onion. Drizzle the olive oil over the vegetables and add the garlic powder, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.
3. Arrange on the Sheet Pan: Spread the seasoned vegetables evenly on a large baking sheet. Make sure they’re in a single layer to guarantee even roasting. Nestle the sausage links among the vegetables, ensuring they’ve contact with the pan to brown nicely.
4. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time, stir the vegetables and turn the sausages to guarantee even cooking and browning on all sides.
5. Check for Doneness: After 25-30 minutes, check the potatoes for tenderness by piercing them with a fork. They should be soft and easily pierced. The sausages should be cooked through with a nice golden-brown exterior.
6. Garnish and Serve: Once everything is cooked to your liking, remove the sheet pan from the oven. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot.

Extra Tips:

For a bit of heat, consider adding a pinch of red pepper flakes to the vegetable mixture before roasting. You can also experiment with different types of sausages, such as spicy Italian or chicken sausage, to suit your taste preferences.

If you prefer a crispier texture, broil the dish for an additional 2-3 minutes at the end of the cooking process, keeping a close eye to prevent burning. Remember, this recipe is quite versatile, so feel free to adjust the vegetables and seasonings based on what you have on hand or prefer.

Maple Bacon and Apple Breakfast Skillet

Maple Bacon and Apple Breakfast Skillet is a delicious and hearty breakfast option that’s perfect for feeding a crowd. This dish combines the sweet and savory flavors of maple syrup, crispy bacon, and tart apples, all cooked together on a single sheet pan.

It’s an easy and convenient way to serve a nutritious breakfast without having to juggle multiple pans on the stove. The combination of flavors is sure to awaken your taste buds and provide a satisfying start to your day.

This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or a weekend brunch with friends. The preparation is straightforward, requiring minimal effort while delivering maximum flavor. By using a sheet pan, you not only simplify the cooking process but also speed up the cleanup, leaving you more time to enjoy the meal with your loved ones.

Ingredients (for 4-6 servings):

• 12 slices of bacon
• 3 large apples (such as Granny Smith or Honeycrisp), cored and sliced
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 6 large eggs
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

2. Cook the Bacon:

Arrange the bacon slices in a single layer on the prepared sheet pan. Bake in the preheated oven for 10-12 minutes or until the bacon is crispy and golden brown.

Remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.

3. Prepare the Apples:

In a large mixing bowl, combine the sliced apples, maple syrup, cinnamon, nutmeg, and salt. Toss the apples until they’re evenly coated with the mixture.

4. Cook the Apples:

Spread the apple mixture evenly on the same sheet pan used for the bacon (drain some of the bacon grease if desired, but leave a little for flavor).

Return the pan to the oven and bake for 15-20 minutes, or until the apples are tender and caramelized.

5. Add the Eggs:

Remove the pan from the oven and create six small wells in the apple mixture for the eggs. Crack an egg into each well, and return the pan to the oven.

Bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.

6. Assemble the Dish:

Once the eggs are cooked, remove the pan from the oven. Crumble the cooked bacon over the top and garnish with fresh parsley if desired. Serve immediately.

Extra Tips:

For an added layer of flavor, consider drizzling a little extra maple syrup over the finished dish before serving.

If you prefer your eggs more well-done, leave them in the oven for an additional minute or two. You can also substitute turkey bacon to make this dish a bit healthier.

Finally, if you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven.

Rustic Veggie and Feta Sheet Pan Frittata

Rustic Veggie and Feta Sheet Pan Frittata is a delightful and nutritious breakfast option that’s perfect for serving a crowd or for a weekend brunch with family. This dish is a wonderful way to incorporate a variety of colorful vegetables into your morning meal, providing a healthy start to your day. The combination of fresh vegetables, creamy feta cheese, and fluffy eggs creates a satisfying and flavorful dish that’s both easy to prepare and visually appealing.

The beauty of this sheet pan frittata lies in its simplicity and versatility. You can customize the vegetables based on what you have on hand or what’s in season, making it a great way to reduce food waste and use up produce from your fridge. This recipe is designed to serve 4-6 people, making it perfect for sharing. It’s also an excellent choice for meal prep, as it can be made ahead of time and enjoyed throughout the week.

Ingredients (serves 4-6):

• 8 large eggs
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 small red onion, thinly sliced
• 1 cup fresh spinach leaves
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This guarantees that the frittata cooks evenly and efficiently.
2. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
3. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 2-3 minutes until softened. Add the cherry tomatoes, red bell pepper, and zucchini to the skillet, and cook for an additional 3-4 minutes until the vegetables are just tender. Stir in the spinach leaves and cook until wilted, about 1 minute.
4. Assemble the frittata: Lightly grease a sheet pan with olive oil or cooking spray. Spread the sautéed vegetables evenly across the sheet pan. Pour the egg mixture over the vegetables, making sure it’s evenly distributed. Sprinkle the crumbled feta cheese over the top.
5. Bake the frittata: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges are golden brown. Remove from the oven and let cool slightly.
6. Garnish and serve: Before serving, sprinkle the frittata with fresh parsley. Cut into squares and serve warm. Enjoy your Rustic Veggie and Feta Sheet Pan Frittata with a side of crusty bread or a fresh salad.

Extra Tips:

To guarantee even cooking, make sure to cut the vegetables into similar-sized pieces. You can also add other ingredients like cooked sausage or bacon for a heartier meal.

If you prefer a more golden top, consider switching the oven to broil for the last 1-2 minutes of baking, but watch closely to avoid burning.

Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be easily reheated in the microwave or oven.

Cheesy Ham and Broccoli Breakfast Casserole

Cheesy Ham and Broccoli Breakfast Casserole is a delightful and easy-to-make dish that can elevate your morning routine with its savory flavors and satisfying textures. This sheet pan recipe is perfect for busy mornings or when you’re hosting a brunch. With the combination of salty ham, fresh broccoli, and gooey cheese, this breakfast casserole is sure to please both kids and adults alike.

The dish can be prepared in advance, allowing you to enjoy a stress-free breakfast with your family or guests. This casserole isn’t only delicious but also quite nutritious, thanks to the inclusion of broccoli and eggs, which provide a good dose of vitamins and protein.

The preparation takes minimal effort, as everything is cooked together on a single sheet pan, making cleanup a breeze. Whether you’re looking for an easy weekday breakfast or a special weekend treat, this Cheesy Ham and Broccoli Breakfast Casserole is a wholesome and flavorful option that you can whip up in no time.

Ingredients (Serves 4-6):

• 6 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups diced cooked ham
• 2 cups chopped fresh broccoli florets
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Cooking spray

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly and thoroughly once it’s in the oven.
2. Prepare the Sheet Pan: Lightly spray a large sheet pan with cooking spray to prevent the casserole from sticking. Set it aside for later use.
3. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined. This mixture will form the base of your casserole.
4. Combine Ingredients: Add the diced ham, chopped broccoli, chopped onion, and 1 cup of the shredded cheddar cheese to the egg mixture. Stir everything together until all the ingredients are well distributed.
5. Transfer to Sheet Pan: Pour the egg mixture onto the prepared sheet pan, spreading it out evenly. Use a spatula to guarantee that the ingredients are evenly distributed across the pan.
6. Bake the Casserole: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges are slightly golden brown.
7. Add Cheese Topping: Remove the sheet pan from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole. Return it to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Serve: Once done, remove from the oven and let it cool for a few minutes. Cut into squares and serve warm.

Extra Tips: To make this dish even more convenient, you can prepare the egg mixture the night before and store it in the refrigerator. Simply give it a good stir in the morning before pouring it onto the sheet pan.

Additionally, feel free to customize the casserole by adding other vegetables, like bell peppers or mushrooms, or different types of cheese to suit your taste preferences. If you prefer a stronger flavor, try using smoked ham or adding a pinch of cayenne pepper for a bit of heat.

Rustic Tomato and Herb Breakfast Galette

The Rustic Tomato and Herb Breakfast Galette is a delightful and visually appealing dish that combines the fresh flavors of ripe tomatoes with the aromatic notes of fresh herbs. This savory galette is perfect for a leisurely breakfast or a brunch gathering. The flaky pastry crust encases a medley of juicy tomatoes, creating a harmonious blend of textures and flavors. The addition of herbs like basil and thyme elevates the dish, making it both fragrant and flavorful.

The beauty of this galette lies not only in its taste but also in its simplicity. Using a sheet pan, you can easily prepare this dish for a group of 4-6 people, making it ideal for family meals or when entertaining guests. The rustic presentation of the galette adds a charming touch to your breakfast table, and the ease of preparation guarantees that you spend less time in the kitchen and more time enjoying the company of your loved ones.

Ingredients (Serves 4-6):

• 1 sheet of puff pastry, thawed
• 4 medium ripe tomatoes, thinly sliced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the oven is at the right temperature when you’re ready to bake the galette.
2. Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to roughly a 12-inch circle. Carefully transfer the rolled-out pastry to a parchment-lined sheet pan.
3. Assemble the Filling: In a small bowl, mix together the ricotta cheese, half of the Parmesan cheese, salt, and pepper. Spread this mixture evenly over the center of the puff pastry, leaving a 2-inch border around the edges.
4. Layer the Tomatoes: Arrange the tomato slices over the ricotta mixture, slightly overlapping them. Sprinkle the chopped basil and thyme leaves over the tomatoes to distribute the herbs evenly.
5. Fold the Edges: Gently fold the edges of the pastry over the filling, pleating as necessary to create a rustic edge. Brush the pastry edges with the beaten egg to give it a golden finish during baking.
6. Add Finishing Touches: Drizzle the olive oil over the tomatoes and sprinkle the remaining Parmesan cheese on top. This adds a rich flavor and helps the tomatoes caramelize slightly.
7. Bake the Galette: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the tomatoes are tender and slightly blistered.
8. Cool and Serve: Once baked, allow the galette to cool for a few minutes on the sheet pan. This makes it easier to cut and serve. Slice into wedges and serve warm or at room temperature.

Extra Tips:

For an enhanced flavor profile, consider using a mix of heirloom tomatoes, which can add a variety of colors and sweetness to the galette. If you prefer a bit of a kick, a pinch of red pepper flakes can be sprinkled over the tomatoes before baking.

Always verify the puff pastry is well-chilled before rolling out to prevent it from becoming too sticky, and avoid overfilling the galette to prevent the pastry from getting soggy.

Cinnamon Roll Sheet Pan Pancakes

Cinnamon Roll Sheet Pan Pancakes offer a delightful twist on the classic breakfast favorite, combining the comforting flavors of cinnamon rolls with the ease of sheet pan cooking. This recipe allows you to serve a delicious and visually appealing breakfast without the hassle of flipping individual pancakes. Ideal for feeding a crowd, these pancakes feature a perfectly soft and fluffy texture, enhanced by a swirl of cinnamon sugar and topped with a creamy glaze.

With minimal preparation and cleanup, this dish is perfect for lazy weekend mornings or when you’re hosting a brunch.

The beauty of Cinnamon Roll Sheet Pan Pancakes lies in their simplicity and versatility. By baking the pancake batter in a sheet pan, you save time and effort while still achieving a perfectly golden-brown finish. The cinnamon sugar swirl not only infuses the pancakes with a warm, spiced aroma but also creates an eye-catching pattern reminiscent of traditional cinnamon rolls.

The creamy glaze drizzled on top adds a luscious sweetness, making these pancakes irresistible to both children and adults. Whether you’re new to cooking or a seasoned chef, this recipe is sure to become a favorite in your breakfast repertoire.

Ingredients for 4-6 servings:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup melted butter (for cinnamon swirl)
• 1 cup powdered sugar
• 2 tablespoons milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a sheet pan with butter or non-stick spray to guarantee the pancakes don’t stick.
2. Prepare the Pancake Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to guarantee the pancakes remain fluffy.
3. Pour Batter into Sheet Pan: Spread the pancake batter evenly into the prepared sheet pan using a spatula. Guarantee the batter is level for even cooking.
4. Make the Cinnamon Swirl: In a medium bowl, mix together the brown sugar, ground cinnamon, and melted butter until well combined. Use a spoon or piping bag to drizzle the cinnamon mixture over the pancake batter in a swirling motion.
5. Bake the Pancakes: Place the sheet pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Glaze: While the pancakes are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
7. Serve: Once the pancakes are done, remove them from the oven and allow them to cool slightly. Drizzle the glaze over the warm pancakes before slicing into squares and serving.

Extra Tips: For an extra rich flavor, you can add a pinch of nutmeg to the cinnamon swirl mixture. Additionally, feel free to adjust the level of sweetness in the glaze by adding more or less powdered sugar according to your preference.

If you want to make the dish ahead, you can prepare the cinnamon swirl and glaze a day in advance and store them in the refrigerator. Reheat the glaze slightly before drizzling over the pancakes.

Rustic Berry and Almond Breakfast Crumble

Rustic Berry and Almond Breakfast Crumble is a delightful and easy-to-make breakfast option that combines the natural sweetness of berries with the nutty crunch of almonds. This dish is perfect for those seeking a wholesome start to their day, providing a burst of flavor and energy.

The combination of berries and almonds creates a symphony of textures and tastes, making it a favorite for weekend brunches or family gatherings. Not only does this breakfast crumble come together quickly on a single sheet pan, but it also offers a nutritious alternative to traditional breakfast pastries.

The use of fresh or frozen berries guarantees a juicy and succulent filling, while the almond crumble topping provides a satisfying crunch. This recipe is designed to serve 4-6 people, making it ideal for sharing with loved ones.

Ingredients (Serving Size: 4-6 people):

• 3 cups mixed berries (such as blueberries, raspberries, and blackberries)
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup sliced almonds
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s ready for baking.
2. Prepare the Berry Mixture: In a large bowl, combine the mixed berries with lemon juice, granulated sugar, and cornstarch. Stir gently to coat the berries well, then spread the mixture evenly onto a sheet pan.
3. Make the Crumble Topping: In another bowl, mix together the flour, rolled oats, sliced almonds, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture, and use a fork to mix until crumbly in texture.
4. Assemble the Crumble: Evenly distribute the crumble topping over the berry mixture on the sheet pan, making sure all areas are covered.
5. Bake: Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the berries are bubbling.
6. Cool and Serve: Remove the crumble from the oven and let it cool for about 10 minutes before serving. This allows the juices to thicken slightly and makes serving easier.

Extra Tips:

For best results, use a combination of berries to achieve a balance of sweet and tart flavors. If using frozen berries, there’s no need to thaw them before baking; just increase the baking time by a few minutes to ensure they cook through.

Consider serving the crumble with a dollop of Greek yogurt or a scoop of vanilla ice cream for an extra indulgent treat. Additionally, store leftovers in an airtight container in the refrigerator for up to three days, and reheat before serving for peak flavor.

Savory Breakfast Pizza With Pesto and Eggs

Savory Breakfast Pizza With Pesto and Eggs is a delightful way to start your day, combining the rich flavors of pesto with the wholesome satisfaction of eggs and fresh vegetables. This dish is a breakfast twist on traditional pizza, utilizing a sheet pan to make preparation and cleanup a breeze. The combination of crispy pizza crust, creamy pesto sauce, perfectly cooked eggs, and a medley of toppings creates a mouthwatering experience that’s both filling and nutritious.

This recipe is perfect for serving a crowd, providing 4-6 people with a hearty breakfast that can be prepared in under an hour. It’s versatile enough to accommodate various tastes and dietary preferences, allowing you to customize the toppings to suit your family’s needs. Whether you’re hosting a brunch or simply want to treat your loved ones to a special morning meal, Savory Breakfast Pizza With Pesto and Eggs will surely become a household favorite.

Ingredients (serving size: 4-6 people):

• 1 sheet of store-bought pizza dough or homemade dough
• 1/2 cup pesto sauce
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup bell peppers, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will guarantee that your pizza cooks evenly and develops a nice, crispy crust.
2. Prepare the Dough: Roll out the pizza dough onto a lightly floured surface until it fits the size of your sheet pan. Transfer the dough to the sheet pan and gently stretch it to cover the entire surface.
3. Spread the Pesto: Evenly spread the pesto sauce over the pizza dough, leaving a small border around the edges for the crust. This will serve as the flavorful base for your breakfast pizza.
4. Add the Cheese and Toppings: Sprinkle the shredded mozzarella cheese evenly over the pesto-covered dough. Arrange the cherry tomatoes, red onion, and bell peppers on top of the cheese, distributing them evenly across the pizza.
5. Create Egg Wells: Using the back of a spoon, create six shallow wells in the toppings for the eggs. Crack an egg into each well, being careful not to let the yolk break.
6. Season and Drizzle: Lightly season the entire pizza with salt and pepper. Drizzle the olive oil over the top to enhance the flavors and help the toppings cook evenly.
7. Bake the Pizza: Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the crust is golden brown. Keep an eye on the eggs to confirm they reach your desired level of doneness.
8. Garnish and Serve: Once baked, remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for an added touch of flavor and aroma. Slice into pieces and serve warm.

Extra Tips:

For a more personalized touch, feel free to experiment with different toppings or cheeses, such as adding cooked bacon or substituting feta for mozzarella. If you prefer runny yolks, closely monitor the baking time and remove the pizza as soon as the whites are set.

To guarantee the dough cooks evenly, consider pre-baking the crust for 5 minutes before adding the toppings, which will help achieve that perfect crispy texture. Finally, if you have a convection oven, it can help distribute heat more evenly, leading to a well-cooked pizza. Enjoy your breakfast pizza with a side of fresh fruit or a simple salad for a balanced meal.

Rustic French Toast Bake With Berries and Cream

Rustic French Toast Bake With Berries and Cream is a delightful and easy-to-make breakfast dish that’s perfect for a family gathering or a cozy weekend brunch. This sheet pan recipe combines the classic flavors of French toast with the freshness of mixed berries and the richness of cream. The result is a deliciously comforting bake that’s crispy on the outside and soft on the inside.

It’s a great way to use up stale bread, and the berries add a burst of color and flavor that elevates this dish from ordinary to extraordinary.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small crowd. The preparation is simple, and the sheet pan method guarantees that everyone gets a perfectly cooked serving. Topped with a drizzle of maple syrup or a dollop of whipped cream, this Rustic French Toast Bake is sure to become a favorite in your breakfast repertoire.

Ingredients:

• 1 loaf of day-old French bread or brioche
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
• 2 tablespoons unsalted butter, melted
• Maple syrup, for serving
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your French toast bake cooks evenly.
2. Prepare the Bread: Cut the loaf of day-old French bread or brioche into 1-inch cubes. Arrange the bread cubes in a single layer on a greased sheet pan.
3. Mix the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
4. Assemble the Bake: Pour the custard mixture evenly over the bread cubes, making sure all pieces are soaked. Sprinkle the mixed berries over the top, distributing them evenly across the pan.
5. Add Butter: Drizzle the melted butter over the entire dish. This will help the top turn golden brown and add a rich flavor.
6. Bake: Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the top is golden and the custard is set. If the top browns too quickly, cover it with foil for the remaining baking time.
7. Serve: Remove from the oven and let it cool slightly before serving. Dust with powdered sugar if desired, and serve with maple syrup on the side.

Extra Tips:

For best results, use day-old bread as it absorbs the custard better without becoming mushy. If you only have fresh bread, you can dry it out by toasting the cubes in the oven for a few minutes before assembling the bake.

Feel free to experiment with different berries or add nuts for extra texture. This dish can also be prepared the night before; simply cover and refrigerate, then bake fresh in the morning. Enjoy your Rustic French Toast Bake warm for the best flavor and texture.