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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Is there a version where you can freeze this (in portions)?
I forgot to add that some reviewers wrote that the potatoes were bland, and I didn’t find that to be true. There are enough spices to give the potatoes a flavorful taste.
Read the reviews before I made this recipe. I didn’t have frozen potatoes at hand so I used fresh and shredded them with box grater. I also cooked the bacon before I added it to the sheet pan. It turned out perfectly! Egg yolks slightly overcooked but still runny and delicious. A rotation contender! Thanks again!
Tastes like it’s missing something. I altered this recipe a bit after reading another users comment and made an “eggs benedict” version of this recipe using Canadian bacon and no cheese, but included all of the spices in the hash browns. The hash browns tasted bland and stuck in my husband and I’s throats. I gave the recipe 4/5 stars though because it’s a cool concept. The eggs were cooked perfectly and I got a good crisp on the Canadian bacon.
Delicious!! But definitely cook the bacon separately!
This looks yummy. Could you use the whole hasbrowns slices ? And just line the bottom of the pan?
Such a crowd pleaser.
* simple to throw together
* lots of variations (I added peppers & onions)
* def pre-cook the bacon a bit first
* cook about 2-3 min less or eggs are overdone
* affordable and really easy to serve
Overall – a keeper of a recipe! Thanks!
We use Canadian bacon, no cheese and top with hollandaise sauce to make gluten free eggs Benedict. It’s a family favorite and we adjusted the cooking time for the eggs down to 5 to 7 minutes. Just enough time to set the whites.
Wow heated comments section here…
I used this recipe as a very rough template – sharing for others doing the same. I used shredded sweet potatoes. Cooked for ~20 minutes. Stirred in pre-cooked sausage crumbles and shredded zucchini. Cooked another 5. Added eggs/parm, cooked another 9. Came out delicious.
Love this recipe. It’s a great way to do breakfast for overnight guests. When I make it, the bacon takes MUCH longer to cook than the eggs. Following her recipe works if use the pre-cooked kind of bacon (I use Kirklands brand from Costco). When I use regular uncooked bacon, I cook the hash-browns for 10 minutes then add the bacon and cook for 20 minutes, then add eggs and cook until set.
We love this recipe, but as a family of six can attest that it’s not enough food. We add more hash browns and use 12 eggs. I add the shredded cheese when I add the eggs and use either ham or precooked bacon. So, so good!
Excellent, I used turkey bacon, less greasy so very good.
I have made this twice now it’s amazingly awesome
I made this today and the seasoning blend is great. I had to cook my hash browns for a lot longer. It ended up being 45 minutes. I tired cooking the bacon in the oven, but ended up frying it. I think next time I will cook the hash browns longer and maybe cook the bacon in the oven separate or on the stove top.
Tastes delicious! But bacon undercooked and eggs over cooked. I like crispy bacon, so I’d prob cook bacon on a separate pan, or cook halfway on a skillet before adding to pan. Otherwise, this is a fun simple recipe! Thank you.
Delicious recipe! After reading the reviews I cooked the bacon first. I also added peppers, onions a cherry tomatoes from my garden (pre cooked the veggies) It was great addition. I will be making this recipe more often. Thank you!
Turned out delicious but did need to adjust cooking times. Cooked the hash browns and cheese a little less before adding the bacon. Let bacon get a little crisp before adding eggs. Eggs were still runny after 10 minutes of cooking, but I used jumbo eggs. Family loved it! Thank you for the indulgent brunch idea! 🙂
I baked this recipe according to the time listed above. When I finally called it quits on trying to get the bacon to cook, the hash browns were burned to the bottom of the baking sheet, the eggs were completely overcooked all the way through and the bacon still wasn’t done. If I attempt this again, I’m going to cook the bacon first. I would also cook the hash browns a little before adding the cheese because it was burning halfway through.
This had a really good taste. I had to take the bacon out and cook it after it was done, so I would put the bacon in and cook the potatoes another 5 minutes or so and then put the eggs and cheese in. I also added a little extra of the liquid mixture in. I used real potatoes, shredded in the food processor and cooked about 2 minutes before starting the recipe. I will make again. Thanks.
The whole family loved it. So easy and easy clean up. I turned our broiler on for a few minutes at the end to get the bacon a little more crispy. It made the eggs more over medium, but that’s the way we like them. Definitely will make again!!!
I have made many variations of this recipe, this is my favorite. I’ve tweaked it a bit to suit my baking style, but it is great just the way it is.
This was good. Reading directions I knew I liked crispy bacon so I cooked bacon for 10mins before adding eggs. In my oven though I need to reduce time to cook eggs as at 10mins the yolks were fully cooked. Minor adjustments based on how my oven cooks outside that will be making this again. Thanks for the recipe.
Made adjustments for my oven at 15-20mins I create wells and put bacon on cooking 8-10mins. Then I have to cook eggs for only 5-7mins or the yolks are cooked through. Tonight I’m making this with hashed potatoes Obrien and did pepper jack and shredded mozzarella to test out new flavors.
4th time making and 3rd since making adjustments. Thank you for sharing the recipe.