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A plate with crispy sheet pan breakfast hash browns, bacon strips, and a sunny-side-up egg, garnished with chives, served on a decorative brown and white plate.
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Easy Sheet Pan Breakfast Recipe

This easy Sheet Pan Breakfast is made with crispy hashbrowns, eggs, bacon, and cheese baked together on one pan. A hearty breakfast or brunch recipe perfect for weekends, holidays, Father’s Day, or breakfast-for-dinner.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 361kcal
Author: Stephanie Wilson

Ingredients

  • 1 (20-oz) 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℉ 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.

Notes

  1. Hashbrowns: For crispier hashbrowns, spread them in an even layer and avoid overcrowding the pan. If using frozen hashbrowns, thaw and pat dry before baking to remove excess moisture.
  2. Bacon: Thin-cut bacon works best because it cooks more evenly with the eggs.
  3. Eggs: Bake the eggs until the whites are set and the yolks are cooked to your preference. Add extra eggs or bacon as needed, depending on how many people you’re serving.

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