Sheet Pan Bacon, Eggs and Hash Brown Breakfast
Description
Whether you're feeding a large family or company, you'll appreciate this sheet pan breakfast. It's an easy and delicious way to prepare bacon and eggs for a crowd.
Ingredients
10 bacon slices
30 oz. package frozen shredded hash brown potatoes, thawed
1 t. garlic powder
1 t. dried basil
1 t. dried oregano
1/2 t. salt
1/2 t. crushed red pepper flakes, optional
1-1/2 c. shredded Pepper Jack cheese
1 c. shredded Cheddar cheese
1/4 t. black pepper
8 large eggs
1/4 c. chopped green onions
Directions
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Preheat oven to 400 degrees.
Place bacon in a single layer in a 15 x 10 x 1inch rimmed baking pan. Bake until partially cooked but not crisp, about 10 minutes. Transfer bacon 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 bacon drippings in the pan. Bake until golden brown, 25-30 minutes.
Sprinkle potatoes with both cheeses. With the back of a spoon, make 8 wells in the potatoes. Break an egg into each well; sprinkle with pepper and chopped bacon. Bake until egg whites are completely set and the yolks begin to thicken but are not hard, 12-14 minutes.
Serve, garnished with chopped green onions.
8 servings.