Sheet Pan Breakfast Bake
No need to dirty up another pan! You’ll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!
Guys.
I’m finally coming home.
Don’t get me wrong.
It’s been an amazing three weeks.
Eating. Traveling.
And well.
Basically, just eating, really.
But it’s time to get home to Butters.
And to this breakfast bake.
Because I don’t think I had any kind of hash browns the last few weeks here in Asia.
No.
Just dumplings and noodles.
So I’ll need this immediately.
An All-American breakfast on a SINGLE sheet pan.
Honestly, though, you could give me 18 pans to clean up.
I don’t mind.
I just want to faceplant myself immediately into these cheesy, crisp hash browns the minute I touchdown in Los Angeles.
Priorities, guys.
Sheet Pan Breakfast Bake
Ingredients
- 1 20-ounce package refrigerated hash brown potatoes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 12 slices bacon
- 6 large eggs
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese.
- Place into oven and bake until the edges begin to brown, about 20-25 minutes.
- Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
- Sprinkle eggs with Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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Please include the nutrition labels with receips. I would like to know the sodium content, etc per serving as I am on a very very sodium diet.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Quick question: I don’t eat pork so could turkey bacon work? since its so lean would I add some more oil or butter to ratio out the fat of regular bacon? Or would it just be crispy??
What a great idea for a substitute! But it’s so hard to say without trying it myself – sorry!
We love this recipe as we are breakfast anytime people. I partially cooked (actually baked) my bacon separately, drained most of the bacon grease but still left a coating on the sheet pan. Added about 1/4 cup finely chopped sweet onion to the hash browns & went from there. It turned out fabulous! I tried it with precooked sausage links and that is tasty as well. My husband wants me to try it using Potatoes O’Brien next. This recipe is very versatile. Maybe using a Mexican blend cheese with sausage, and topping with a dollop of sour cream & salsa. Thanks, Chungah. Your recipes are the BEST!!
Made this tonight. Wish I had read the comments first or at least followed my gut instinct that the bacon and eggs would not cook at the same time. Had to cook for a lot longer and still the bacon was rubbery and the egg yolks hard. I will try again though, but this time, pre-cook the bacon, as my family likes it crispy and egg yolks soft. Not a healthy meal, but hey, you’d have to know that just by reading the ingredients.
I loved this recipe !!! Everything came out great, one change I did do; however, is 10 min remaining on potatoes, I added the bacon to make it crispier. It’s really unnecessary all these comments about the bacon or the extra dish. You keep these food blogs coming girl !
We have tried this about four times now, and have finally found our favorite version. I line the pan with aluminum foil and parbake the bacon while as the oven heats (I use cooking spray to keep it from sticking), use thawed hash browns, and a general Italian seasoning. I do drain out all but about 3 Tbsps of bacon grease and skip the butter and oil. This has been our go to for Sunday morning before church breakfast.
I found this recipe looking for sheet pan tacos, it has been a blessing to us.
I just made this dish. Loved it. My eggs got too done for me. Hard yolks so I will correct the time on the egg cooking. I used the pre-cooked bacon and it worked out great. This is definitely on my weekend breakfast rotation. thanks for a great recipe.
This came out perfect! The only change I made was I cooked it in a humongous cast iron skillet instead of a sheet pan. My bacon was perfectly cooked. Not crispy, not rubbery, just goodness. The hash browns were crispy on the bottom and the sides and the eggs were perfection. Not runny at all, just very thick ooziness. This is easily what I’ll make for company because it’s just so much easier than cooking everything separately. And I had no clean up. Nothing stuck to my cast iron. I just wiped clean and done!
Thanks!
I would probably pre-cook the bacon on the pan first and then proceed with the rest of the cooking directions. Looks absolutely delicious. My kind of breakfast. Thanks. Pinned.
I wish I read through the comments before making this recipe this morning. So, yes, definitely precook the bacon. I did not and though I let it precook 10 mins before adding the eggs, it was still slightly raw. And yes, there is a lot of grease from the bacon which the potatoes do absorb which is appealing for some but not for others.
I love the suggestion about ptecooking the bacon in the oven, removing most of the fat, and then cooking the potatoes in the same pan. With the potatoes already being mixed with butter, herbs & topped with cheese, there’s probably not that much bacon fat needed.
I’m going to try this again but with cubed ham. I think this recipe has a lot of potential. It’s an easy weekend breakfast idea if you are serving a lot of people.
I to do not like sunny side up eggs, but I still plan on making this dish, but cracking the yolk of the egg and let it cook along with the rest of the ingredients. Thanks for sharing, because this looks yummy.
Is there a way To have scrambled instead of sunny side up ?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I will try this it looks good and I am glad that you shared the recipe it just take a little common sense if you like your bacon crispy use the same sheet cook it first drain off the grease and set the bacon to the side and then start all the steps it no need to say mean things to her she is trying to make your life easier but you also have to use your brain I am looking forward to more of you blogs
This looks like a great dish. We need these one pan ideas for our family that keeps on growing!
Thank you!
Girl, I love how easy this is! And it’d be great for a brunch party.
Made this last night for my breakfast for the rest of the week and the kid and I ended up having some for dinner. I used up leftover cooked ham I had instead of bacon and frozen hashbrowns instead of fresh because that’s what I had on hand.
I LOVE the concept of breakfast on a pan and I have done your brussel sprouts and turkey bacon and egg one numerous times! This one, however, was lacking a bit on the flavor according to my kid. I will absolutely do this one again and play with the seasonings a bit. I’m eating leftovers right now as I type this and they are delicious still.
Keep the pretty pictures coming. They are honestly the reason I try most of your recipes! Pretty pictures and simple recipes. THANK YOU! <3
I will not make again. Hash browns were too done and bacon was not even close to done I am also going to have a very hard time getting my sheet pan clean again. If I were going to precook bacon, I think I will just do the eggs and bacon in a skillet.
I guest you missed the part about greasing the sheet before hand.
I also ran into the same problem. The eggs got overcooked while the bacon was still really undercooked. The hash browns were greasy with all the butter, olive oil, plus the bacon grease. Breakfast turned out to be disappointing.
I’m not the most experienced cook, so I rely on recipes telling me everything. Maybe if this recipe could be modified to include the suggestion to precook the bacon (and drain it), plus maybe modify the temperature and cook times, it would help cooks like me!
When you make the wells to crack the eggs into, do you line them with the bacon so it’s sitting under the eggs? Or are you just randomly laying the bacon around?
You can line them with the eggs.
This is my question as well? What have others done with the bacon? In the egg wells ahead of eggs or just place on top of the hash browns?
I don’t eat pork, so I eat turkey bacon. Turkey bacon is cooked and only needs to be warmed to be eaten, so this is perfect AND solves all of the “parcook before baking” and “what about all of the grease?!?!” questions!! FINALLY a recipe that works in FAVOUR of those of us who don’t eat pork!!! 😉
Just made this recipe this morning! I read the comments about the bacon not being crispy, so I decided to cook my hash browns for 20 minutes by themselves and then place my bacon slices with the hashbrowns and cook for 5 more minutes before pulling out the tray again to add the eggs. Bacon was crisp and everything was delicious! I don’t think you would need to dirty up another pan by cooking the bacon beforehand. Thanks for this awesome recipe 🙂