Sheet Pan Breakfast Bake

One and done

Life is busy and putting dinner on the table every night can be a challenge. Resist the urge to drive-thru and try the quick and easy sheet pan craze. Only one dirty pan for a meal? Sign me up!

Everything gets placed on a sheet pan, put in the oven and voila, dinner is ready often in 30 minutes or less. With just a bit of planning, you can have a nutritious dinner on the table, spend less time cleaning up and enjoy more time with your family. ~ Valerie

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Sheet Pan Breakfast Bake

Course Breakfast

Cuisine American

Servings 6

Ingredients

• 1-20-ounce package refrigerated shredded hash brown potatoes
• 2 tablespoons butter melted
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1 cup shredded cheddar cheese
• 6 slices bacon cut in half
• 6 large eggs
• 3 tablespoons Parmesan freshly grated
• 2 tablespoons fresh chives chopped

Instructions

• Preheat oven to 400 F. Lightly oil baking sheet.
• Place hash browns in bowl and stir in butter, olive oil, thyme, basil, oregano and garlic powder.
• Gently toss to combine, season with salt and pepper.
• Spread in even layer on baking sheet. Sprinkle with cheese.
• Place in 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 into the wells to keep the yolk intact.
• Sprinkle eggs with Parmesan and season with salt and pepper.
• Place in oven and bake until the egg whites are set and bacon is cooked through, around 18-25 minutes.
• Garnish with chives and serve.
• Editor’s note: I prefer crispy bacon and will use precooked bacon the next time.

Notes

Recipe from damndelicious.net.
Nutrition information: 762 calories; 52.9g fat; 1851mg sodium; 26.6g carbohydrates; 43.7g protein.