📖 Instructions

1. Preheat Your Oven: First things first, get your oven nice and toasty. Crank it up to 400°F (200°C). While it's heating, you can start your prep work. Don't rush this step; a properly preheated oven is key for even cooking.
2. Prep the Potatoes: Take your potatoes and give them a good scrub. You can peel them if you like, but I often leave the skin on for extra fiber and rustic charm! Dice them into roughly 1/2-inch cubes. Try to make them as uniform as possible so they cook evenly.
3. Season the Potatoes: In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix 'em well to make sure every little spud is coated in that flavorful goodness.
4. First Bake for Potatoes: Spread the seasoned potatoes in a single layer on a large, parchment-lined baking sheet. This parchment paper is your secret weapon for easy cleanup! Pop the sheet pan into the preheated oven and roast for 15-20 minutes. You want them to start getting tender and just a little golden.
5. Prep Your Veggies & Protein: While the potatoes are doing their thing, chop your bell peppers and onion into similar-sized pieces (about 1/2-inch). If you're using sausage or bacon, cut it into bite-sized pieces. If using pre-cooked sausage, you can add it later.
6. Combine & Continue Roasting: Pull the sheet pan out of the oven. Carefully add the chopped bell peppers, onion, and your chosen protein (if raw, like sausage or bacon pieces) to the pan with the potatoes. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the garlic powder, onion powder, and a pinch more salt and pepper. Toss everything gently right on the pan to combine.
7. Return to Oven: Spread everything back out into a single layer. Place the sheet pan back into the oven and continue to roast for another 10-15 minutes, or until the vegetables are tender-crisp and the protein is cooked through and lightly browned. Give it a stir halfway through for even cooking.
8. Make Wells for Eggs: Once the veggies and protein are cooked, carefully remove the sheet pan from the oven. Using the back of a spoon or a small measuring cup, create 'wells' or little spaces in the mixture on the pan. You'll want one well for each egg you plan to crack.
9. Add the Eggs: Crack an egg into each well you've created. Try to keep the yolk intact! Season the eggs lightly with a tiny pinch of salt and pepper.
10. Final Bake for Eggs: Return the sheet pan to the oven and bake for another 8-12 minutes. The cooking time for the eggs really depends on how you like 'em! For runny yolks, aim for 8-10 minutes. For firmer yolks, go a little longer, around 10-12 minutes. The egg whites should be set.
11. Garnish & Serve: Once the eggs are cooked to your liking, take the sheet pan out of the oven. Immediately sprinkle with fresh chopped parsley or chives, if using. Serve hot, directly from the pan or portioned onto plates. Enjoy your beautiful, easy breakfast!