"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sheet Pan Breakfast Bake Recipe

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Sheet Pan Breakfast Bake image

 

This recipe for Sheet Pan Breakfast Bake, by , is from The Sauter/Lofstad/Wise Family Cookbook Project, 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!

Contributor:  
Contributor:  
Carissa Sauter

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs grated potatoes
1 cup water


1 tsp oil
14 slices cooked & chopped bacon
5 finely chopped green onions
tsp ground paprika
tsp garlic powder
1 tsp salt
1 tsp pepper

6 eggs

oil for brushing

Directions:
Directions:
1. Grease/oil a deep baking pan. set aside.

2. Soak grated potatoes in the water for 1 hour in a large bowl. Drain and microwave for 4 minutes.

3.Add the cooked chopped bacon, finely chopped green onions, paprika, garlic powder, salt and pepper to the potatoes to a large bowl mix.

4.Pour potato mixture to the greased deep baking pan and back down until its nice and even. Press the back of a TBSP into the surface to make 6 evenly spaced rounds. Brush with oil and bake at 350F for 35 minutes.

5. Take out of the oven and crack and egg into each round across the top and place back in the oven for 10 minutes. Take out and enjoy!!

Number Of Servings:
Number Of Servings:
6 large servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
*Quick Tip*

Can sprinkle cheddar cheese on top while its still hot if you would like!

 

 

 

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