Crispy hash browns, bacon, cheese, and eggs bake on one sheet pan for a family breakfast with less cleanup. Cut it into portions for a busy morning.
A QUICK NOTE
Thaw the hash browns completely so they brown instead of steaming. Begin checking the eggs early and take the pan out when they reach your family’s preferred doneness.
INGREDIENTS
8 slices bacon
30 ounces frozen shredded hash browns, thawed
1 tablespoon Italian seasoning
½ teaspoon granulated garlic
2 teaspoons kosher salt, plus more for the eggs
Red pepper flakes, to taste
1½ cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
Black pepper, to taste
3 tablespoons chopped chives or sliced scallions, for garnish
DIRECTIONS
1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2. Arrange the bacon in a single layer and bake, turning once, until lightly crisp, about 15 minutes. Transfer to a paper towel-lined plate.
3. Add the thawed hash browns, Italian seasoning, granulated garlic, salt, and red pepper flakes to the sheet pan. Toss to combine, spread into an even layer, and bake for 20–30 minutes, until beginning to turn golden.
4. Remove the pan from the oven and sprinkle the mozzarella and cheddar evenly over the potatoes. Use a spoon to create 8 wells.
5. Crack one egg into each well and season with salt and black pepper. Arrange the bacon over the potatoes.
6. Return the pan to the oven and bake for 10–15 minutes, until the eggs are set to your liking and the bacon is crisp.
7. Garnish with chives or scallions and serve warm.
