by Sheryl

Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Yield: 6 Servings

Waking up to this amazing Sheet Pan Breakfast Bake is everything to me. I just want to faceplant myself in this delicious one-pan meal with all my favourite breakfast requisite; eggs, bacon, and cheesy crisp hash browns.

Starting my day right is all I need to have the best day. With this filling breakfast bake, I don’t need to worry about messy clean-up after a hefty meal in the morning nor a fussy breakfast preparation. Indeed, this easy recipe is one to keep!


1 (20-oz.) package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
1 c. shredded cheddar cheese
12 slices bacon
6 large Eggs
3 tbsp freshly grated Parmesan
2 tbsp chopped fresh chives


Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease or coat a baking sheet.

Step 2: To the prepared baking sheet, place the hashbrowns in a single layer. Whisk in the butter, olive oil, thyme, basil, oregano, and garlic powder and gently toss to mix. To taste, season with salt and pepper, then sprinkle with cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the edges start to brown.

Step 3: When done, take the baking sheet out of the oven and make 6 wells. Add in the slices of bacon, then very gently crack the eggs to ensure that the yolks are intact. Sprinkle over the eggs the Parmesan and season with salt and pepper. Return to the oven and continue to bake for another 10 to 12 minutes until the egg whites have set and the bacon is thoroughly cooked.

Step 4: If desired, garnish with chives. Serve immediately. Enjoy!

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