Sheet Pan Breakfast Bake
refrigerated shredded hash brown potatoes
Salt and freshly ground black pepper
shredded cheddar cheese
cut in half
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 damndelicious.net.
Nutrition information: 762 calories; 52.9g fat; 1851mg sodium; 26.6g carbohydrates; 43.7g protein.