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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.