About
Good morning! The sun is rising, and just over the horizon is another sunny wonder; this Sheet-Pan Sunrise is on the table! Golden circles of runny, parmesan-sprinkled eggs peeking out from between crisp-crunchy hash browns, melty sharp cheddar cheese, and succulent bacon strips.... doesn't that just sound like the perfect way to wake up? Herbaceous and hearty, Sheet-Pan Sunrise gets all of your breakfast favorites on the plate without the wait!
Ingredients
- 1 (20-ounce) package refrigerated hash brown potatoes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup cheddar cheese, shredded
- 12 slices bacon
- 6 large eggs
- 3 tablespoons parmesan cheese, freshly grated
- 2 tablespoons fresh chives, chopped
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Coat a baking sheet with nonstick spray.
Step 3 -Place the hash browns in a single layer on the prepared baking sheet.
Step 4 -Add the butter, the olive oil, the thyme, the basil, the oregano, and the garlic powder and gently toss to combine.
Step 5 -Season the hash browns with the salt and the black pepper.
Step 6 -Sprinkle the hash browns with the cheddar cheese.
Step 7 -Bake until the edges of the hash browns begin to brown, about 20-25 minutes.
Step 8 -Transfer the baking sheet from the oven and make six wells in the hash browns.
Step 9 -Add the bacon slices to the hash browns, and then crack 1 of the eggs into each of the wells, gently, to ensure the yolks stay intact.
Step 10 -Sprinkle the eggs with the parmesan and season them with the salt and the pepper.
Step 11 -Bake until the egg whites have set and the bacon is cooked through, about 10-12 minutes.
Step 12 -Serve garnished with the chives.
