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roasted breakfast potatoes on a sheet pan with peppers and onions

Roasted Breakfast Potatoes with Peppers and Onions

Make breakfast easier by making our Roasted Breakfast Potatoes with Peppers and Onions right in your oven. The best thing about this is you can easily make enough home fries for everyone!
Course Breakfast
Cuisine American
Keyword breakfast potatoes, roasted breakfast potatoes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3
Calories 180kcal
Author Courtney


  • 3 red potatoes
  • 1 green pepper
  • 1 small onion
  • 1 teaspoon avocado oil
  • 1/4 teaspoon paprika
  • salt + pepper to taste


  • Preheat oven to 425 degrees F.
  • Chop the potatoes, green pepper and onion. Try to make them the same size so they cook evenly, the peppers, and onions can be chopped into larger pieces since they cook quicker than the potatoes.
  • Place the chopped vegetables onto a baking sheet and cover with oil, salt, pepper, and paprika.
  • Roasting: Once the vegetables are seasoned you can start to roast them in the oven.  Place the vegetables right onto the pan to ensure the potatoes, peppers, and onions get nice and roasted. Using something like a silicone mat, parchment paper, or even aluminum foil may cause the veggies to steam.
  • Roast the vegetables in the oven for 20 minutes, toss then bake another 15-20 minutes.


Calories: 180kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1073mg | Fiber: 5g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 52mg | Calcium: 31mg | Iron: 1.7mg