Sheet Pan Potato and Egg Breakfast

Course: Breakfast

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 435kcal

Author: Lord Byron's Kitchen

A one-pan breakfast recipe to feed a hungry and excited family, is exactly what this Sheet Pan Potato and Egg Breakfast is all about! Frozen shredded hash browns are seasoned and baked in butter while eggs are cracked right on top with lots of shredded cheese. Who wouldn’t want this for breakfast on Christmas morning?

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Ingredients

6 cups store-bought frozen shredded hash browns
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried red chili flakes, optional
2 cups shredded cheese, use your favourite melting cheese such as cheddar, mozzarella, provolone, etc., or a combination of cheeses
6 large eggs
1/4 cup green onions, thinly sliced

Instructions

Preheat your oven to 400 degrees F. Melt the butter and stir in the olive oil. Pour this mixture onto a baking sheet and use a pastry brush to grease the entire surface including the sides. Set aside.
In a mixing bowl, combine the frozen hash browns, garlic powder, basil, oregano, paprika, salt, ground black pepper, and dried red chili flakes, if using.
Transfer this mixture to the prepared baking sheet and spread it out into an even layer. Bake for 25 minutes.
Remove from the oven and using the back of a teaspoon, create wells into the hashbrown mixture, measuring about 4 inches in diameter.
Break one egg into each well. Season the eggs with a dash of salt and ground black pepper.
Sprinkle over the cheese and bake for another for 10 minutes, or until the eggs are set.
Garnish with green onions and serve.

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