Sheet Pan Breakfast
Click here to watch the step-by-step video
Ingredients:
- 1 20-ounce package refrigerated hash brown potatoes
- 2 tablespoons unsalted butter, melted (use @miyokoscreamery for dairy-free)
- 1 tablespoon olive oil
- 1 teaspoon CMM Ranch Seasoning (@cleanmondaymeals)
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese (use @violife_foods for dairy-free)
- 12 slices bacon
- 6 large eggs
Instructions:
- Preheat oven to 400°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.
- Season eggs 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.
- Enjoy!