SHEET PAN BREAKFAST BAKE

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!

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 35 MINUTES

total time: 50 MINUTES

INGREDIENTS:

• 1 (20-ounce) package refrigerated hash brown potatoes
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese
• 12 slices bacon
• 6 large eggs
• 3 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh chives

DIRECTIONS:

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.

Credit to: damndelicious