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Sheet Pan Eggs and Bacon Breakfast Recipe

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This recipe for Sheet Pan Eggs and Bacon Breakfast is from Ballinger Recipes, 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:  
10 strips of bacon
1 pkg (30 oz) froen shredded hash brown potatoes, thawed (can use other forms)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 1/2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
1/4 tsp pepper
8 large eggs
1/4 cup chopped green onions

Directions:
Directions:
Preheat oven to 400. Place bacon in a single layer in a 15 x 10 x 1 inch baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside.
In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes.
Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions (if using)

 

 

 

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