Sheet Pan Bacon And Egg Hash Recipes

SHEET-PAN EGGS AND BACON BREAKFAST

Steps:

• Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove 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 drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.

SHEET PAN BREAKFAST BAKE

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns 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. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.

SHEET-PAN HAM AND EGG HASH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
• Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
• Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

EGGS WITH HASH BROWNS, BACON AND RYE TOAST

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
• Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
• While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
• Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
• Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
• Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!

SHEET PAN BACON & CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
• Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
• In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
• Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
• Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

SHEET PAN BREAKFAST BAKE

Steps:

• Equipment:.
• Baking sheet.
• Directions:.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
• Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
• Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
• Garnish with chopped chives or sliced scallions to serve.