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15) One-Pan Breakfast: Eggs, Bacon, and Hash Browns

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 6 slices bacon
  • 4 large eggs
  • 16 oz frozen shredded hash browns thawed
  • 1 small onion thinly sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp chopped chives optional

Method
 

  1. Preheat oven to 425°F. Line a rimmed sheet pan with foil for easier cleanup.
  2. Toss hash browns, onion, olive oil, salt, and pepper on one side of the pan. Spread bacon on the other side.
  3. Roast 12 to 15 minutes, then move bacon to a paper towel to drain. Stir hash browns and flatten them into a flat bed.
  4. Crack eggs over the hash brown bed, spaced apart. Return to oven and bake 6 to 8 minutes until whites are set.
  5. Chop bacon and sprinkle over eggs. Add chives if using and serve straight from the pan.