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–+ SERVINGS

Sheet Pan Breakfast Bake

Yield: 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
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!
4.7 stars (28 ratings)

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.