Go Back
Print Recipe

Sheet Pan Breakfast

Prep Time12 minutes
Cook Time35 minutes
Course: Breakfast
Servings: 5

Equipment

  • sheet pan

Ingredients

  • 1 package frozen shredded hashbrowns
  • non-stick cooking spray
  • 1/2 teaspoon garlic powder
  • 2 tbsp butter
  • 1 cup shredded cheddar cheese
  • 8-12 slices thin bacon
  • 5 large eggs
  • copped green onions, sliced avocados and salsa for toppings-optional!

Instructions

  • Preheat oven to 400 degrees. Spray sheet pan with non-stick spray.
  • Spread out hashbrowns in a single layer. Melt butter and stir in garlic powder. Pour over hashbrowns. Sprinkle cheddar cheese on top.
  • Bake 20-25 minutes, or until edges began to brown.
  • Take your sheet pan out of the oven and use a large spoon to make little bowls within your hashbrowns. Add bacon slices to each "bowl" and crack an egg, trying not to break the yolk.
  • Place the sheet pan back in the oven and cook 10-12 minutes, or until egg whites have set and bacon is cooked.
  • Take sheet pan out of the oven and sprinkle chopped green onions (optional). Avocado slices and salsa also make an awesome topping!