Sheet Pan Cheesy Hash Browns Eggs Recipes

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.

CHEESY SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.
• Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.
• Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.
• Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.

SHEET-PAN CHEESY HASH BROWNS & EGGS

Steps:

• Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray.
• In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan.
• Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks.
• Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives.
• Serving size: ½ cup potatoes and 1 egg

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.