Print

Sheet Pan Breakfast Bake Recipe

Sheet Pan Breakfast Bake Recipe
Print Recipe

★★★★★

5.2 from 16 reviews

A hearty and convenient sheet pan breakfast bake featuring crispy hash browns, savory bacon, and perfectly baked eggs topped with cheddar and Parmesan cheeses. This all-in-one breakfast dish is seasoned with herbs and garlic powder for a flavorful morning meal that’s easy to prepare and serve.

Ingredients

Scale

Potato Base

  • 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)

Cheese and Toppings

  • 1 cup shredded cheddar cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh chives (for garnish)

Meats and Eggs

  • 12 slices bacon
  • 6 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking.
  2. Prepare Hash Browns: Spread the refrigerated hash brown potatoes evenly in a single layer on the prepared baking sheet. Add melted butter, olive oil, dried thyme, basil, oregano, and garlic powder. Gently toss the mixture to combine everything well. Season with kosher salt and freshly ground black pepper according to your taste. Finally, sprinkle the shredded cheddar cheese evenly over the hash browns.
  3. Bake Hash Browns: Place the baking sheet in the oven and bake the potatoes until the edges start to turn golden brown and crisp, about 20 to 25 minutes.
  4. Create Wells and Add Bacon and Eggs: Remove the pan from the oven carefully. Using a spoon, create six wells in the hash browns for the eggs. Place the bacon slices around or within the hash browns. Crack the eggs gently into each well, making sure to keep the yolks intact.
  5. Add Parmesan and Seasoning: Sprinkle the freshly grated Parmesan cheese evenly over the eggs. Season the eggs with salt and pepper to your liking.
  6. Bake Until Set: Return the pan to the oven and bake an additional 10 to 12 minutes, or until the egg whites are fully set and the bacon is cooked through and crispy.
  7. Garnish and Serve: Remove the sheet pan from the oven and sprinkle chopped fresh chives on top for garnish. Serve immediately while warm.

Notes

  • Use refrigerated hash browns for ease, but shredded fresh potatoes can be substituted if desired.
  • If you prefer less crispy bacon, partially cook it in a skillet before adding to the hash browns.
  • Ensure eggs are cracked gently to keep yolks intact for a visually pleasing presentation.
  • Feel free to add other vegetables like bell peppers or onions to the hash brown layer for extra flavor and nutrition.
  • This recipe is great for meal prep and can be reheated effectively for quick breakfasts.

Nutrition

Keywords: sheet pan breakfast, breakfast bake, hash browns, bacon, baked eggs, cheddar cheese breakfast, easy breakfast recipe

Find it online: https://dailysimplerecipe.com/sheet-pan-breakfast-bake-recipe/