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–+ servings
Sheet Pan Breakfast Bake

Delicious Sheet Pan Breakfast Bake for Easy Mornings

Enjoy a hearty Sheet Pan Breakfast Bake featuring crispy hash browns, bacon, and fluffy eggs, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 1 package Refrigerated Hash Brown Potatoes Fresh shredded potatoes can be substituted for a homemade touch.
  • 3 tablespoons Unsalted Butter Swap with olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil Can substitute with avocado oil for a milder flavor.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
For the Savory Filling
  • 6 slices Bacon Feel free to use turkey bacon or a plant-based alternative.
  • 6 large Large Eggs Flax eggs can be an alternative but won’t replicate flavor.
  • 1 cup Shredded Cheddar Cheese Mozzarella or dairy-free cheese work well as substitutes.
  • 1/2 cup Freshly Grated Parmesan Optional to leave it out for a lighter dish.
For Seasoning and Garnish
  • 1 teaspoon Kosher Salt Adjust to your liking.
  • 1 teaspoon Black Pepper Adjust to your liking.
  • 2 tablespoons Chopped Fresh Chives Green onions can substitute for a similar taste.

Equipment

  • Baking sheet
  • Oven
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly oil a large baking sheet.
  2. Spread the refrigerated hash brown potatoes evenly across the baking sheet. Melt unsalted butter and mix with olive oil, thyme, basil, oregano, garlic powder, salt, and pepper. Drizzle over hash browns and toss to coat.
  3. Bake hash browns for 20-25 minutes until golden brown and crispy.
  4. Remove from oven, create wells in the hash browns, place bacon slices in wells, and crack an egg into each.
  5. Sprinkle Parmesan cheese over the dish and season eggs with salt and pepper.
  6. Return to oven for 10-12 minutes until eggs are set and bacon is crispy.
  7. Let cool slightly, garnish with chives, and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze portions for up to 2 months. Adjust cooking times for runny yolks and avoid overcrowding the pan for crispy hash browns.

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