Breakfast Sheet Pan Bake
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.
- 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.