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Easy Sheet Pan Breakfast Stacks

Easy Sheet Pan Breakfast Stacks

Course Breakfast, brunch
Cuisine American
Keyword easy-sheet-pan-breakfast-stacks, sheet-pan-breakfast
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 4 servings
Calories 533kcal
Author Melissa Sperka


  • 48 tater tots
  • 1 cup finely shredded Colby-Jack cheese divided
  • 6 slices bacon cooked and crumbled OR 6 oz sausage, cooked and crumbled
  • 4 large eggs
  • salt and black pepper
  • 2 thin green onions thinly sliced
  • sour cream optional


  • Preheat oven to 425°F. Liberally spray a standard sheet pan with cooking spray.
  • Arrange 12 tater tots into 4 separate squares on the pan. Place into the preheated oven and bake for 20 minutes.
  • Remove from the oven and use a Tbsp to gently press the center of each tater tot crust making a slight indentation to center the yolk of the egg. It's not necessary to press it flat.
  • Divide ½ cup of cheese evenly over each portion of tater tots. Sprinkle the bacon or sausage over the cheese.
  • Carefully crack one egg into the center of each stack allowing the egg white to spread over the tater tots forming a "glue." Season with salt and black to your taste. Sprinkle the tops of each egg with the remaining cheese.
  • Bake for an additional 6-10 minutes or until the egg is cooked to your preference.
  • Sprinkle with green onion and top with a dollop of sour cream, if desired.


Serving: 1serving | Calories: 533kcal | Carbohydrates: 29g | Protein: 20g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 956mg | Potassium: 467mg | Fiber: 2g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 8mg | Calcium: 270mg | Iron: 2mg