Want to make a full breakfast with bacon, eggs, cheese and crispy hash browns without the messy clean up? This recipe for Sheet Pan Breakfast Bake only uses one pan and with Reynolds Wrap® Heavy Duty Foil clean-up is even easier. Your family and your guests will all love this Sheet Pan Breakfast.
I’m excited to partner with Reynolds Wrap® for this post
Did you know you could make a sheet pan meal for breakfast? I love sheet pan meals like Ranch Chicken Sheet Pan, Chicken Broccoli and Sweet Potato Sheet Pan and Chicken Fajitas. We have them all the time, but this was my first time ever making a Sheet Pan Breakfast Bake.
With Thanksgiving and Christmas coming soon this is a great breakfast to serve for your guests. It looks like an impressive meal, but you don't have to stand over the stove all morning.
And thanks to Reynolds Wrap® Heavy Duty Foil the entire process from prep to cooking to clean up is easy, which means more time to enjoy your family and your guests. I like using the Heavy Duty Foil for this recipe because I don't have to worry about it tearing when I season and mix the hash browns or when I plate the breakfast.
Why You’ll Love this Recipe for Sheet Pan Breakfast
I love this recipe because it is easy to prep, cook and clean up. This is especially true thanks to Reynold Wrap® Heavy Duty foil. It uses simple ingredients I almost always have at home. The flavor is amazing. Your entire family will enjoy these.
Where to Buy all the Ingredients
We found everything we needed for this recipe at our local Walmart. Reynolds Wrap® Heavy Duty Foil has a new blue box, making it even easier to find, and has the same great heavy-duty strength. The new packaging also features an easy open and close tab so the box stays closed when stored.
Ingredients for Sheet Pan Breakfast Bake
- Frozen Hash browns
- Colby Jack Cheese
- Italian Seasonings
- Reynolds Wrap® Heavy Duty Foil
Make sure to scroll down for the complete recipe.
- Bacon - I like to use Bacon bites because it is one less thing to cook. But you can use fresh bacon that you need to cook also.
- Sausage - You could sub sausage in place of the bacon. It just means you have one more pan to clean, but the flavor would be amazing.
- Spices - I like to use Italian seasonings, but you can also use Southwestern spices.
- Cheese - We used Coby Jack cheese, but you can also use Cheddar or Swiss cheese.
- Oil - I love to use avocado oil because it had a high smoke point. You can use refined coconut oil, sunflower oil, vegetable oil, canola oil or extra virgin olive oil.
- Spicy - add chili pepper flakes while cooking and sprinkle hot sauce on them once they are cooked. Or dip into a hot sauce.
- Deluxe - add guacamole on the top once you are done baking it.
You will need a baking sheet and an oven. And the star of the show is Reynolds Wrap® Heavy Duty Foil. I use Reynolds Wrap® Foil almost every time I use my oven. They make clean up so much easier!
I always like to share storage tips but I can say that with this recipe I rarely have leftovers. If I do I add them to an airtight storage container and place them into the refrigerator. To heat them again I use our toaster oven at 350 for about 5 minutes.
When putting the hash browns on the cookie sheet try to spread them out evenly. This will help to have them cook properly. If the hash browns are not spread out consistently you will have some areas that overcook while other areas that are thicker may be under cooked.
Video for How to Make Breakfast Sheet Pan Bake
Breakfast Sheet Pan Bake
- 6 Eggs
- 2 cups Bacon bites
- 2 cups Colby Jack Cheese shredded
- 3 tablespoons Olive Oil
- 2 tablespoons Italian Seasoning
- 2 teaspoons salt
- Reynolds Wrap® Heavy Duty Foil
- Defrost the frozen hash browns. And preheat the oven to 425 degrees Fahrenheit and line your cookie sheet with Reynolds Wrap® Heavy Duty Foil.
- Pour the hash browns onto the cookie sheet lined with Reynolds Wrap ® Heavy Duty Foil. Add the oil, Italian seasoning and salt. Mix everything together. Bake until golden brown, 25-30 minutes.
- Sprinkle with cheese and bacon bites With the back of a spoon, make 6 wells in the hash browns. Break an egg and place the raw egg in each well. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Serve while still warm.