Sheet Pan Breakfast Bake
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.
Ingredients
Use the buttons to send items to pantry, shopping, or a custom list.
-
20-ounce package refrigerated hash brown potatoes Notes: 1
-
unsalted butter Notes: 2 tablespoons, melted
-
Olive oil Notes: 1 tablespoon
-
dried thyme Notes: 1/4 teaspoon
-
dried basil Notes: 1/4 teaspoon
-
dried oregano Notes: 1/4 teaspoon
-
garlic powder Notes: 1/4 teaspoon
-
Kosher salt and freshly ground black pepper Notes: to taste
-
shredded cheddar cheese Notes: 1 cup
-
bacon Notes: 12 slices
-
large eggs Notes: 6
-
freshly grated Parmesan Notes: 3 tablespoons
-
chopped fresh chives Notes: 2 tablespoons