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Sheet Pan Breakfast Bake Recipe

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This recipe for Sheet Pan Breakfast Bake is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 20 oz package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp garlic powder
Kosher salt
Freshly ground black pepper
1 cup cheddar cheese, shredded
12 slices of bacon
6 large eggs
3 tbsp Parmesan, freshly grated
2 tbsp fresh chives, chopped
Directions:
Directions:
Preheat oven to 400º. Lightly oil a baking sheet or coat with non-stick spray. Place hash browns 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.

 

 

 

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