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Sheet Pan Breakfast Bake Recipe

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This recipe for Sheet Pan Breakfast Bake, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Damn Delicious

Category:
Category:

Ingredients:  
Ingredients:  
1 - 20 oz package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
tsp dried thyme
tsp dried basil
tsp dried oregano
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 400. 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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