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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! Pair it with a refreshing mimosa or a warm dirty chai latte for the perfect brunch experience.
Start your weekend off right with this easy sheet pan breakfast bake! This is the perfect breakfast recipe because it easily serves a hungry crowd without much effort. It’s packed with juicy sausages, crispy bacon, and perfectly baked eggs, making it the ultimate breakfast meal for feeding a crowd.
This hearty breakfast dish combines all your morning favorites in one pan, with the added burst of flavor from cherry tomatoes and a sprinkle of oregano. Whether you’re hosting brunch or just craving a comforting, no-fuss breakfast, this recipe has you covered. Plus, it’s quick and easy to make, so you can enjoy a satisfying meal without spending all morning in the kitchen.
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 black 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!
Recipe 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.
More Easy Breakfast Ideas
- Bacon and Eggs Phyllo Breakfast Pizza
- Slow Cooker Veggie Omelette
- Baked Oatmeal Recipe
- Make Ahead Breakfast Casserole
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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.
What about putting in some fresh sliced mushrooms? And, do you drain the bacon grease at all?
Hi Karen! My husband loves it when I include fresh button mushrooms in it! I don’t necessarily drain it, but as I serve it I use a slotted spatula to scoop up the food and drain some of the excess fat. Hope that helps! Have a great weekend!!
Do you ever put the tomatoes in at the start with the bacon, so they get almost raisin-y? Because I toss halved grape tomatoes, sliced garlic, olive oil, salt & pepper – baked on a cookie sheet like this- and make as a side dish for dinner all the time. YUM! Try it! : )
HI! That is such a good idea! And you know I’ll try it… I โฅ food! ๐ THANK YOU!!
Your pictures and recipes are……just wonderful! I’ve pinned a number of them this very early morning. I love the look of the eggs. I love runny eggs. Love them!
Just heard of this Martha business. How sad for her, but maybe she’s afraid of all the talent out there.
Vicky
Thanks so much, Vicky!! Your words mean a lot to me! I truly appreciate it. Have a wonderful weekend. If you have a chance, make the Bacon and Eggs Bake…it’s SO GOOD!! ๐
The bake looks delicious and ohhh my totally feel like eating it now.
Loving the pictures.
I’ve run into problems with Martha’s recipes – a missing egg, a lack of baking soda, etc…I don’t think she tests her everything before publishing. At least food bloggers are “real” people working in regular kitchens. We know what we’re doing (most of the time!). ๐
Sorry you had a nasty comment. Forget about it and take in all the positive energy from the rest of us. XO.
This breakfast bake is epic!!
PS…so sorry that comment got you down. You know I adore your blog!
This bake looks delicious! What a cool idea!
As for all the experts I could complain that they make lasagne with ricotta and polenta with chicken stock, and claim those are authentic Italian recipes, but I am just a blogger that doesn’t test any recipes and, as a commenter reminded me, I don’t even cook Italian food….
The hubby would be thrilled if I made him this beautiful breakfast! Yeah, Martha needs a filter on her mouth :/
I’m just catching up on what ol’ Martha said. I think she is feeling threatened because bloggers and Pinterest are putting a dent in her million dollar empire I’m sure. Well, she can just go be a big B while we keep on doing what we do.
I think your blog is awesome and just remember how much more positive feedback you get than negative. Haters gonna hate…and I have come to the conclusion that some people are so miserable with their lives that they feel the need to spread the anti-joy.
Now… I want that entire pan of breakfast food! Brilliant idea!
Martha needs to retire. And shut up. ๐ Thank you, Kim!!
Kate,
I seem to get comments thanking me for sharing ‘my cousin shared this good info, man, on this very timely subject. please check out my page {penis enlargement}’ or some such thing. I will be happy for those spam comments now, vs negative ones. It’s food, for heaven sake!
This breakfast looks wonderful–love your eggs! I’d sub more breakfasty sausages because that’s just how I like it, but the overall effect (tomatoes, eggs, sausage all in one pan) is lovely. Like an early Fall version of Aimรฉe at Simple Bites’ Spring baked asparagus, bacon or ham (I forget) and eggs.
Thanks!