Sheet Pan Breakfast Hash Browns and Eggs
Sheet Pan Breakfast Hash Browns and Eggs
Ingredients
For the Sheet Pan Hash Browns
- 20 ounces frozen shredded hash browns, thawed and squeezed dry
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bell pepper, any color, diced
- 1/2 red onion, finely diced
For the Eggs
- 8 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan (approximately 18x13 inches) with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400
- 2
In a large mixing bowl, combine the thawed and squeezed dry hash browns, olive oil, onion powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the diced bell pepper and finely diced red onion. Toss everything together until the hash browns and vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 3
Spread the hash brown mixture in a single, even layer across the prepared sheet pan. Ensure it's not too thick in any one spot to promote even crisping.
⏱️ 1 min
- 4
Bake the hash brown mixture for 15-20 minutes, or until the edges are golden brown and the hash browns are starting to crisp up. Baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 400
- 5
Carefully remove the sheet pan from the oven. Using the back of a spoon or a spatula, create 8 small, evenly spaced wells in the hash brown mixture. Gently crack one large egg into each well. Season the eggs with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 6
Return the sheet pan to the oven and continue baking for another 8-12 minutes, or until the egg whites are fully set and the yolks are cooked to your desired doneness (less time for runny yolks, more for firm).
⏱️ 10 min•🌡️ 400
- 7
Once cooked, remove the sheet pan from the oven. Sprinkle the shredded cheddar cheese evenly over the hash browns and eggs, allowing it to melt slightly from the residual heat. Garnish with fresh chopped chives before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Breakfast Hash Browns and Eggs
Ingredients
For the Sheet Pan Hash Browns
- 20 ounces frozen shredded hash browns, thawed and squeezed dry
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bell pepper, any color, diced
- 1/2 red onion, finely diced
For the Eggs
- 8 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan (approximately 18x13 inches) with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400 - 2
In a large mixing bowl, combine the thawed and squeezed dry hash browns, olive oil, onion powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the diced bell pepper and finely diced red onion. Toss everything together until the hash browns and vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 3
Spread the hash brown mixture in a single, even layer across the prepared sheet pan. Ensure it's not too thick in any one spot to promote even crisping.
⏱️ 1 min - 4
Bake the hash brown mixture for 15-20 minutes, or until the edges are golden brown and the hash browns are starting to crisp up. Baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 400 - 5
Carefully remove the sheet pan from the oven. Using the back of a spoon or a spatula, create 8 small, evenly spaced wells in the hash brown mixture. Gently crack one large egg into each well. Season the eggs with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 6
Return the sheet pan to the oven and continue baking for another 8-12 minutes, or until the egg whites are fully set and the yolks are cooked to your desired doneness (less time for runny yolks, more for firm).
⏱️ 10 min•🌡️ 400 - 7
Once cooked, remove the sheet pan from the oven. Sprinkle the shredded cheddar cheese evenly over the hash browns and eggs, allowing it to melt slightly from the residual heat. Garnish with fresh chopped chives before serving immediately.
⏱️ 1 min