SHEET PAN BREAKFAST BAKE

SHARE
SERVINGS
6
PREP TIME
15
MIN
COOK TIME
35
MIN
TOTAL TIME
50
MIN
DIFFICULTY
Easy
  1. PREHEAT OVEN TO 400 DEGREES F. LIGHTLY OIL A BAKING SHEET OR COAT WITH NONSTICK SPRAY.
  2. PLACE HASH BROWNS 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.
  7. SERVE IMMEDIATELY, GARNISHED WITH CHIVES, IF DESIRED.
INSPIRATION:  DAMN DELICIOUS
COOKING TIP
  • 24 STRIPS OF FARMER JOHN ORIGINAL BACON 
  • 1 PACKAGE REFRIGERATED HASH BROWN POTATOES 
  • 2 TBSP. UNSALTED BUTTER, MELTED 
  • 1 TBSP. OLIVE OIL 
  • 1/4 TSP. DRIED THYME 
  • 1/4 TSP. DRIED BASIL 
  • 1/4 TSP. DRIED OREGANO 
  • 1/4  TSP. GARLIC POWDER 
  • SALT AND PEPPER TO TASTE 
  • 1 CUP SHREDDED CHEDDAR CHEESE 
  • 12 SLICED BACON 
  • 6 LARGE EGGS 
  • 3 TBSP. FRESHLY GRATED PARMESAN 
  • 2 TBSP. CHOPPED FRESH CHIVES