Easy Sheet Pan Breakfast Recipe
An easy Sheet Pan Breakfast for cozy weekends or weekday mornings when you need something extra. A full breakfast of eggs, bacon, and crispy hashbrowns-- in one pan.
Servings: 6 servings
Calories: 361kcal
Ingredients
- 1 20-ounce package refrigerated hashbrown potatoes
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- ¾ teaspoon Italian Seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 12 slices bacon
- 6 large eggs
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 400 degrees F and lightly oil or coat a baking sheet with nonstick spray.
- Spread hashbrowns evenly in a single layer onto the prepared baking sheet. Drizzle the melted butter and olive oil over the potatoes. Sprinkle the Italian seasoning and salt and pepper over the top. And then sprinkle on the shredded cheese. Using tongs, turn over the hashbrowns until they are coated with the butter/oil and seasoning.
- Bake the hashbrowns in the oven until the edges begin to brown; about 20 minutes.
- Remove the sheet pan from the oven and create 6 wells. Add uncooked bacon slices. Into the wells, carefully crack each egg, keeping the yolk intact. Salt and pepper as needed; return to the oven.
- Bake until the egg whites have set and the bacon is cooked through; 10 to 12 minutes, or until your eggs have reached the doneness you like.
- Garnish with fresh chives, if desired, and serve immediately.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 10g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 238mg | Sodium: 714mg | Fiber: 1g | Sugar: 1g