Grandma's Roasted Breakfast Potatoes & Eggs

Crispy golden potatoes with perfectly baked eggs make an easy, filling breakfast with minimal cleanup.

Ingredients

• 1 lb baby potatoes or Yukon Gold potatoes, diced

• 1½ tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon onion powder

• Salt and black pepper, to taste

• 4 eggs

• ¼ cup diced onion or bell pepper (optional)

• Chopped parsley or green onions, for topping

Directions

1. Preheat the oven to 425°F.

2. Season the potatoes. Toss diced potatoes with olive oil, garlic powder, paprika, onion powder, salt, and pepper.

3. Roast until crispy. Spread the potatoes in a single layer on a baking sheet or oven-safe skillet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy around the edges.

4. Add the eggs. Make four little spaces among the potatoes and crack an egg into each one.

5. Bake again for about 6–10 minutes, depending on how you like your eggs. For runnier yolks, start checking around 6 minutes.

6. Finish and serve. Sprinkle with parsley or green onions and add a little extra salt and pepper.

Easy add-ons: Try avocado, shredded cheese, hot sauce, spinach, mushrooms, tomatoes, or veggie sausage.

Tip: Cut the potatoes into small, evenly sized pieces so they cook faster and get extra crispy.