Sheet Pan Denver Breakfast Bake with Eggs and Potatoes

Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it. Spread the diced potatoes on the sheet pan. Drizzle with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Bake for 20 minutes, stirring halfway through, until the potatoes begin to brown.

Remove the sheet pan from the oven. Scatter the diced ham, green bell pepper, red bell pepper, and onion evenly over the roasted potatoes. Return the pan to the oven for 5 minutes to slightly soften the vegetables.

In a large bowl, whisk the eggs until smooth. Carefully pour the eggs evenly over the potato mixture. Sprinkle the shredded cheddar cheese across the top. Bake for 10–12 minutes, or until the eggs are fully set and the cheese is melted and lightly golden.

Remove the sheet pan from the oven and let it rest for about 5 minutes before slicing. Garnish with fresh parsley if desired and serve warm with toast, fresh fruit, or sliced avocado.