Sheet Pan Bacon Eggs and Potatoes
Sheet Pan Bacon, Eggs, and Potatoes is the way to go for making lots of yummy breakfast food with minimal cleanup.
Servings: 4 servings
Ingredients
- 20 oz refrigerated hash browns
- 2 tbsp butter
- ½ tsp salt
- ½ tsp pepper
- ½ tsp Italian seasoning
- ½ tsp dried thyme
- ¼ tsp dried basil
- 12 oz bacon
- 5-7 eggs
- ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 400℉.
- Spray a sheet pan with non-stick spray. Add the hash browns, butter, and seasonings. Stir to distribute the butter and seasonings. Spread the hash browns out evenly and place the bacon strips over the top. Bake for 22 minutes.
- Remove from the oven and crack the eggs over the top of the hash browns. Sprinkle the tops with salt, pepper, and the cheddar cheese. Bake for an additional 20 minutes, or until the eggs are set. Enjoy!
Video
Nutrition
Calories: 659kcal | Carbohydrates: 27g | Protein: 24g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 290mg | Sodium: 1101mg | Potassium: 670mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 656IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 3mg
