Bacon, Egg, & Cheese Breakfast Potatoes with Momofuku Chili Crunch
- Potatoes, halved and cut into ½ in-thick slices (4 pounds for a half sheet and 2 pounds for a quarter sheet)
- 2 tablespoons Extra Virgin olive oil
- ½ tablespoon Momofuku Savory or Spicy Seasoned Salt
- 3 Large eggs at room temperature
- Grated Cheese, white cheddar or mozzarella cheese
- Momofuku Chili Crunch
Meet the sheet pan breakfast (or breakfast for dinner, whatever your style). To make it, you start with potatoes, and they can be whatever kind of potatoes you like best. We prefer a mixture of butterball potatoes and white sweet potatoes—it’s a nice combo of savory and a touch sweet. Then, we add bacon, eggs, and cheese, but it’s all optional. Feel free to build your breakfast sheet pan however you like. If you want to add in some peppers or mushrooms, we say go for it.
Heat your oven to 400°F. Add sliced potatoes with a drizzle of olive oil to your sheet pan and top it with a Savory Seasoned Salt of your choice—Savory and Spicy work especially well. Roast potatoes 15–18 minutes until they are starting to brown on the bottom.
Remove from the oven and flip potatoes. If you are adding bacon, now is the time. Add a few slices of bacon to cover the top of the potatoes, return to the oven and continue to roast until the bacon is mostly cooked, about 15 minutes.
Remove from the oven again and make little wells in your potato stack. Crack the eggs into the wells and return the pan to the oven for 3 minutes.
Remove from the oven and sprinkle with cheese and return for 1 minute, just until the cheese melts. Serve with Momofuku Chili Crunch.