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Crispy on the edges, tender in the center, and loaded with potatoes, vegetables, eggs, and melted cheese, this easy sheet pan potato bake is perfect for breakfast, brunch, or a simple family meal.

Crispy Cheesy Potato Breakfast Bake

Crispy on the edges, tender in the center, and loaded with potatoes, vegetables, eggs, and melted cheese, this easy sheet pan potato bake is perfect for breakfast, brunch, or a simple family meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes grated
  • 3 –4 spring onions chopped
  • 1 bell pepper diced
  • 1 carrot grated
  • 3 eggs
  • 1 cup milk
  • 1½ cups shredded cheddar or mozzarella cheese
  • Salt and black pepper to taste
  • Oil or butter for greasing the pan

Equipment

  • Large baking sheet
  • Parchment paper
  • Box grater
  • Large mixing bowl
  • Medium bowl
  • whisk
  • Kitchen towel
  • spatula

Method
 

  1. Preheat the oven to 375°F and prepare a large baking sheet.
  2. Grate the potatoes and squeeze out as much moisture as possible using a clean kitchen towel.
  3. Combine the potatoes, spring onions, bell pepper, and carrot in a large bowl.
  4. Whisk together the eggs, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables and stir well.
  6. Fold in most of the cheese, reserving some for topping.
  7. Spread the mixture evenly onto the prepared baking sheet.
  8. Sprinkle the remaining cheese over the top.
  9. Bake for 30 to 35 minutes until golden brown and crispy around the edges.
  10. Cool for five minutes before slicing and serving.

Notes

Removing moisture from the potatoes is essential for crispiness.
Freshly shredded cheese melts better than pre-shredded cheese.
Customize with bacon, sausage, spinach, mushrooms, or your favorite vegetables.
Leftovers reheat beautifully in the oven or air fryer.