📖 Instructions

1. Preheat your oven: First things first, turn your oven to 400°F (200°C). You want it nice and hot to get those veggies perfectly roasted and everything cooked evenly. Don't rush this part!
2. Prepare your sheet pan: Grab a large rimmed baking sheet. Line it with parchment paper for super easy cleanup – trust me, future you will thank you for this! If you don't have parchment, a light brush of oil works too.
3. Prep the potatoes and veggies: Wash and chop your potatoes into 1/2-inch cubes. You want them small enough to cook through properly but not so tiny they'll burn. Dice the bell peppers and onion into similar-sized pieces. Uniformity helps everything cook at the same rate. This is key for a good sheet pan.
4. Toss with oil and seasonings: In a large bowl, combine the chopped potatoes, bell peppers, and onion. Drizzle with 2 tablespoons of olive oil, then sprinkle generously with salt, black pepper, paprika, and garlic powder. Toss everything really well with your hands or a spatula until all the veggies are evenly coated. Don't be shy with the seasonings here!
5. Arrange on the pan: Spread the seasoned vegetables in a single layer on one side of your prepared sheet pan. Make sure they're not too crowded; if they overlap too much, they'll steam instead of roast, and we want that lovely caramelization.
6. Add the sausage: Place the sausage links or patties on the other side of the sheet pan, leaving a bit of space between them and the vegetables.
7. Initial bake: Carefully slide the sheet pan into your preheated oven. Bake for 15 minutes. This gives the potatoes and sausage a head start, as they take a bit longer to cook than the eggs.
8. Flip and make spaces for eggs: After 15 minutes, pull the sheet pan out of the oven. Use tongs or a spatula to carefully flip the sausage and stir the vegetables to ensure even cooking and browning. Now, here's the fun part: using the back of a spoon, create 4-6 small wells or empty spaces in the vegetable mixture for your eggs.
9. Crack in the eggs: Gently crack one egg into each of the wells you just created. Try to keep the yolk intact if you like a runny yolk, but don't stress if it breaks; it'll still taste great. Season the eggs with a tiny pinch of salt and pepper.
10. Final bake: Return the sheet pan to the oven and continue baking for another 8-12 minutes, depending on how you like your eggs. For runny yolks, aim for 8-10 minutes. For firmer yolks, go for 10-12 minutes or even a minute or two more. The egg whites should be set, and the yolks cooked to your preference.
11. Garnish and serve: Once cooked, carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley or chives, if you're using them, for a burst of freshness and color. Let it cool for just a minute or two, then serve directly from the pan or portion out onto plates. Enjoy your beautiful, hassle-free breakfast!