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Sheet Pan Breakfast Bake
4.7 from 84 votes

Sheet Pan Breakfast Bake

This Sheet Pan Breakfast Bake features a base of seasoned hash brown potatoes topped with melted cheddar cheese, crispy bacon, and baked eggs with a Parmesan sprinkle. The blend of herbs adds subtle savory notes, while the eggs bake directly in the hash brown bed, creating a hearty meal with varied textures — crispy browned edges and tender egg centers. This dish combines convenience and flavor by cooking everything on one pan, making it suitable for a weekend brunch or an easy breakfast gathering.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings
Course: Breakfast

Ingredients

  • 1 hash brown potatoes 20-ounce package, refrigerated
  • 2 tablespoons butter melted, unsalted
  • 1 tablespoon olive oil
  • ¼ teaspoon thyme dried
  • ¼ teaspoon basil dried
  • ¼ teaspoon oregano dried
  • ¼ teaspoon garlic powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 cup cheddar cheese shredded
  • 12 lices Bacon
  • 6 egg large
  • 3 tablespoons Parmesan Cheese freshly grated
  • 2 tablespoons chives chopped fresh

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake until the edges begin to brown, about 20-25 minutes.
  4. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
  5. Sprinkle eggs with Parmesan; season with salt and pepper, to taste.
  6. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
  7. Serve immediately, garnished with chives, if desired.