Sheet pan potatoes and eggs
Crispy smoked-paprika potatoes, peppers and onions roasted on one pan, then baked with eggs nestled in and cheddar melted over, cheap and so satisfying.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.86 a serving
- 530 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 lb Yukon Gold potatoes
- 1 red onion
- 1 red bell pepper
- 8 large eggs
- ¾ cup shredded cheddar
- 2 green onions, sliced
- 1 tsp hot sauce (optional)
From your pantry
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 530 calories, 23 g protein, 49 g carbs and 27 g fat, and costs about $2.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No red onions? White onions or yellow onions work.
- No red bell peppers? Yellow bell peppers work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the potatoes into ¾-inch , the onion into chunks and the bell pepper into 1-inch pieces.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
On a , the vegetables with the oil, smoked paprika, garlic powder, salt and pepper, then spread them out in one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Give them room. Crowded potatoes steam instead of getting crispy.25 minutes, flipping once halfway, until the potatoes are and tender.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
Make 8 small wells among the vegetables and crack an egg into each. Scatter the cheese around the eggs.
Dolly’s tip: Crack each egg into a small cup first, then tip it into its well.8 to 10 minutes, until the whites are set and the yolks begin to .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 9 min
Dolly’s tip: Check at 8 minutes. The yolks keep cooking a little on the hot pan.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scatter the green onions on top and serve with hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Sheet pan cheesy broccoli and potatoes
50 min
Sheet pan frittata
45 min
Sheet pan raclette potatoes
50 min
Sheet pan sweet potato nachos
50 min
One-pan dinners ›Vegetarian dinners ›What to make with eggs and cheddar ›What to make with potatoes and cheddar ›What to make with eggs and potatoes ›