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.
