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

Sheet Pan Breakfast Bake

Course Breakfast
Cuisine American
Servings 6


  • 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


  • 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.


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