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    Breakfast Potato Chips and Sheet Pan Eggs

    clock-icon30 minutes
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    Pixicook editorial team

    A delicious and easy breakfast dish that combines crispy seasoned potato chips with baked eggs, all prepared on a single sheet pan.

    Ingredients for Breakfast Potato Chips and Sheet Pan Eggs

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Yukon Gold Potatoes, sliced

    0 lb

    Substitute chevron-down

    Kosher Salt

    teaspoons

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    Black Pepper

    pinches

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    Smoked Paprika

    teaspoons

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    Onion Powder

    teaspoons

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    Olive Oil, brushed

    tablespoons

    Substitute chevron-down

    Eggs, fresh

    each

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    How to Make Breakfast Potato Chips and Sheet Pan Eggs

    1. Preheat Oven and Prepare Pan

    Preheat your oven and prepare a half-sheet pan by lining it with parchment paper, then lightly brush the parchment with olive oil.

    2. Make Spice Mix

    Combine one teaspoon of kosher salt, a pinch of black pepper, half a teaspoon of smoked paprika, and half a teaspoon of onion powder in a small dish.

    3. Prepare Potatoes

    Slice one pound of unpeeled Yukon Gold potatoes into ⅛-inch thick rounds. Arrange these slices in a single layer on the prepared pan. Evenly sprinkle the spice mix over the potatoes, then coat them lightly with olive oil.

    4. Bake Potatoes

    Bake the potatoes for about 20 minutes, or until the edges turn golden. Flip the potatoes and bake for another 3 to 4 minutes.

    5. Add Eggs and Bake

    Make small nests with the potato chips and crack an egg into each nest. Sprinkle extra salt and black pepper over the eggs. Bake for about 4½ to 6 minutes, until the eggs are set to your liking.


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