Sheet Pan Bacon, Eggs and Hash Brown Breakfast

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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. In a large bowl, combine potatoes and seasonings; spread evenly into bacon drippings in the pan. Bake until golden brown, 25-30 minutes.
4. 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.
5. Serve, garnished with chopped green onions.
6. 8 servings.