SHEET PAN BREAKFAST BAKE (damdelicious)
SHEET PAN BREAKFAST BAKE
6 SERVINGS
1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees 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.
Sprinkle eggs with Parmesan; season 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.
Serve immediately, garnished with chives, if desired.
https://damndelicious.net/2017/04/17/sheet-pan-breakfast-bake/
user comments:
-- When I make it, the bacon takes MUCH longer to cook than the eggs. Following her recipe works if use the pre-cooked kind of bacon (I use Kirklands brand from Costco). When I use regular uncooked bacon, I cook the hash-browns for 10 minutes then add the bacon and cook for 20 minutes, then add eggs and cook until set.
-- as a family of six can attest that it’s not enough food. We add more hash browns and use 12 eggs. I add the shredded cheese when I add the eggs and use either ham or precooked bacon. So, so good!
-- Turned out delicious but did need to adjust cooking times. Cooked the hash browns and cheese a little less before adding the bacon. Let bacon get a little crisp before adding eggs. Eggs were still runny after 10 minutes of cooking, but I used jumbo eggs.
-- I turned our broiler on for a few minutes at the end to get the bacon a little more crispy. It made the eggs more over medium, but that’s the way we like them.
6 SERVINGS
1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees 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.
Sprinkle eggs with Parmesan; season 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.
Serve immediately, garnished with chives, if desired.
https://damndelicious.net/2017/04/17/sheet-pan-breakfast-bake/
user comments:
-- When I make it, the bacon takes MUCH longer to cook than the eggs. Following her recipe works if use the pre-cooked kind of bacon (I use Kirklands brand from Costco). When I use regular uncooked bacon, I cook the hash-browns for 10 minutes then add the bacon and cook for 20 minutes, then add eggs and cook until set.
-- as a family of six can attest that it’s not enough food. We add more hash browns and use 12 eggs. I add the shredded cheese when I add the eggs and use either ham or precooked bacon. So, so good!
-- Turned out delicious but did need to adjust cooking times. Cooked the hash browns and cheese a little less before adding the bacon. Let bacon get a little crisp before adding eggs. Eggs were still runny after 10 minutes of cooking, but I used jumbo eggs.
-- I turned our broiler on for a few minutes at the end to get the bacon a little more crispy. It made the eggs more over medium, but that’s the way we like them.