Sheet Pan Breakfast Bake
- Sheet Pan Breakfast Bake
- Recipe
- Ingredients
- Instructions
No need to dirty up another pan! You’ll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!
Guys.
I’m finally coming home.
Don’t get me wrong.
It’s been an amazing three weeks.
Eating. Traveling.
And well.
Basically, just eating, really.
But it’s time to get home to Butters.
And to this breakfast bake.
Because I don’t think I had any kind of hash browns the last few weeks here in Asia.
No.
Just dumplings and noodles.
So I’ll need this immediately.
An All-American breakfast on a SINGLE sheet pan.
Honestly, though, you could give me 18 pans to clean up.
I don’t mind.
I just want to faceplant myself immediately into these cheesy, crisp hash browns the minute I touchdown in Los Angeles.
Priorities, guys.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake until the edges begin to brown, about 20-25 minutes.
4. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
5. Sprinkle eggs with Parmesan; season with salt and pepper, to taste.
6. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
7. Serve immediately, garnished with chives, if desired.
