Ham steak breakfast on a sheet pan is easy to prepare, easy to customize, and is sure to be a total hit! Make it snap by using one sheet pan!
I know that I can’t be the only one who enjoys simple recipes and breakfast. Living on the farm we can really work up an appetite but sometimes time runs short and the hangry pains set in. For times like those, I’m thankful for being able to throw together a sheet pan breakfast.
This ham steak breakfast is full of breakfast favorites like ham, hashbrowns, eggs, and biscuits. A full course meal on one baking sheet and it only takes about 30 minutes to make! Perfect for any busy morning, or lazy weekend morning.
Having a full course breakfast finished in about the same time it takes to make and prep a cup of coffee is a fantastic feeling. My favorite part (besides the warm and filling breakfast) is that it doesn’t add to my list of chores for the day by giving me a handful of dishes to wash in the end. It’s a win-win recipe that everyone can enjoy!
What you’ll need for this sheet pan breakfast
- Hashbrowns: Frozen hashbrowns work perfectly for this dish and will give us a nice starchy side dish to help fill tummies in the morning.
- Butter: Just a little butter to help everything cook nicely without drying out.
- Ham: We need 3 ham steaks, sliced in half to make this sheet pan full of protein and meat.
- Biscuits: Using canned biscuits is super easy, just unroll and use.
- Eggs: We need 6 eggs, farm-fresh or storebought to make give us nice sunny side up eggs.
- Salt and pepper: Keeping the seasonings plain and simple with salt and pepper means we can have a flavorful recipe with little effort.
How to make ham steak breakfast
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the hashbrowns to the sheet pan and then dot the tops with a small bit of butter. Bake in the oven for 15 minutes.
- Once the hashbrowns have finished baking, remove the sheet pan from the oven.
- Place your ham steaks, biscuits, and eggs on the sheet pan. I recommend arranging them so that the ham steaks trap the egg in between them and the hashbrowns to prevent them from spreading too much.
- Place the sheet pan back into the oven and then bake for an additional 10-12 minutes until the biscuits have finished cooking.
- Serve warm and enjoy.
Sheet pan breakfast FAQs
If you still want to add to your breakfast feast, adding a nice cup of orange juice or fresh berries can help bring in some vitamins, fiber, and freshness to your plates. You could even add sliced pieces of toast for a nice textural change.
Nope! You don’t need to thaw the hashbrowns or flip them. Simply add the dollops of butter on top and let the oven do the rest. Since the hashbrowns are cooked twice the first time helps them to thaw and warm up while the second round in the oven gives them a finishing crispness and golden color.
Most of the time ham steak is purchased from the store raw and is not precooked like other ham products. For that reason, I cannot recommend sampling the ham before it’s finished cooking thoroughly. Luckily due to its thinness, it really doesn’t take long to cook it up to a proper and safe temperature for consumption.
Ham Steak Breakfast
- 3 cups hashbrowns
- 1/2 cup tomatoes or any veggie you like
- 3 tablespoons butter
- 3 ham steaks halved
- 6 biscuits
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400ºF.
- Line sheet pan with parchment paper.
- Add hashbrowns and veggies (if desired), dot with the butter, and bake for 15 minutes.
- Once the hashbrowns are done, remove the sheet pan.
- Place the halved ham steaks, biscuts, and eggs on the sheet pan. I like to arrange the ham steaks so that they trap an egg between them and the hashbrowns to keep them from spreading too much.
- Place the sheet tray back into the oven for 10-12 minutes, or until the biscuits are finished cooking.
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