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:

1. Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake until the edges begin to brown, about 20-25 minutes.
4. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
5. Season eggs with salt and pepper, to taste.
6. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
7. Enjoy!