Bacon, Egg and Cheese Breakfast Potatoes

What’s not to love about a one sheet pan breakfast? Or even better, breakfast for dinner? The key to having everything perfectly cooked at the same time is to layer the ingredients in stages onto a Large Sheet Pan. Start with the ingredients that take the longest to cook, in this case, the potatoes. Then keep layering from longest cook time to shortest cook time. Feel free to add in any other vegetables hanging out in the fridge too, such as peppers, onions, and mushrooms. A huge thanks to our chef friends at Momofuku for this delicious recipe inspiration.

2 pounds potatoes, halved and cut into 1/2-inch thick slices

2 tablespoons extra virgin olive oil

1/2 tablespoon Momofuku Savory Seasoned Salt or Spicy Seasoned Salt

4 eggs, room temperature

4-8 slices bacon

1/2 cup white cheddar or mozzarella cheese, grated

Momofuku Chili Crunch

Preheat oven to 400 F.

Place potatoes on a large sheet pan and drizzle with olive oil. Sprinkle the seasoned salt over the potatoes and toss to combine. Place sheet pan in preheated oven and roast until potatoes are starting to brown on the bottom, about 15-18 minutes.

Remove pan from the oven and flip potatoes. Add bacon to cover the top of the potatoes and return pan to the oven. Continue roasting until bacon is mostly cooked, about 10-15 minutes. Remove pan from the oven again and make little wells in the stacks of potatoes. Crack the eggs into the wells and place pan back in the oven until the eggs are set, about 3 minutes. Remove pan and top potatoes and eggs with cheese. Return pan to the oven and roast just until the cheese melts, about 1 minute longer. Top with Momofuku Chili Crunch for serving.