Product links may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Do you ever think about making something, and then think about how many dishes it will create, and then change your mind? Not going to lie, I do that all the time. Bacon, Eggs, and Hashbrowns is one of those meals that I love, but can’t bring myself to make because I don’t want to use three. separate. pans. Do you feel me?
So I thought, maybe there’s a way that I can make it all on one sheet pan! And thus the recipe was born: Sheet Pan Bacon, Eggs, and Potatoes!
Ingredients for Sheet Pan Bacon, Eggs, and Potatoes
So, obviously, you’ll need bacon, eggs, and potatoes for this one, but I add a few extra ingredients to make this sheet pan breakfast so yummy.
- refrigerated or frozen hash browns
- salt and pepper
- Italian seasoning
- dried thyme
- dried basil
- 12 oz bacon
- 5-7 eggs (or however many you need for your group)
- shredded cheddar cheese
How to Make Sheet Pan Bacon, Eggs, and Potatoes
If you think you can just throw everything on the pan and walk away, you’ll end up with undercooked bacon, soggy hashbrowns, and rock-hard eggs. To avoid this, all you have to do is set a timer and do things in stages. It’s super easy.
First, add the hash browns, butter, and the seasonings to the sheet pan (I love this adorable rose gold sheet pan) and stir to distribute. Next, evenly place the bacon strips over the top. Bake that all together for about 22 minutes.
Now it’s time to add the eggs and cheese. Crack the eggs over the top of the hash browns and sprinkle the top with salt, pepper, and cheddar cheese. Put back in the oven and cook for an additional 20 minutes, or until the eggs are set.
You’ll come out with perfectly cooked eggs and crispy hashbrowns and bacon! Just scoop and serve with ketchup or whatever else you like to eat with your breakfast.