Name: Sheet-Pan Eggs and Bacon Breakfast
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 10 bacon strips -; 1 package (30 ounces) frozen shredded hash brown potatoes, thawed -; 1 teaspoon garlic powder -; 1 teaspoon dried basil -; 1 teaspoon dried oregano -; 1/2 teaspoon salt -; 1/2 teaspoon crushed red pepper flakes -; 1-1/2 cups shredded pepper Jack cheese -; 1 cup shredded cheddar cheese -; 8 large eggs -; 1/4 teaspoon pepper -; 1/4 cup chopped green onions -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sheet-Pan Eggs and Bacon Breakfast

1. 10 bacon strips -

2. 1 package (30 ounces) frozen shredded hash brown potatoes, thawed -

3. 1 teaspoon garlic powder -

4. 1 teaspoon dried basil -

5. 1 teaspoon dried oregano -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon crushed red pepper flakes -

8. 1-1/2 cups shredded pepper Jack cheese -

9. 1 cup shredded cheddar cheese -

10. 8 large eggs -

11. 1/4 teaspoon pepper -

12. 1/4 cup chopped green onions -

How to cook deliciously - Sheet-Pan Eggs and Bacon Breakfast

1. Stage

Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. 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.

2. Stage

In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes.

3. Stage

Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break 1 egg in each well; sprinkle with pepper and bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onion.