Sheet Pan Breakfast Bake

I made two dishes for Evonik's annual Holiday Breakfast today, and one of them was a Sheet Pan Breakfast Bake.

Sheet Pan Breakfast Bake

Ingredients:

• 1 (20-ounce) package refrigerated hash brown potatoes
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ 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

Directions:

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.

This dish was generally well received. I used sharp cheddar cheese, and if I were to make it again, I would probably use mild.