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Sheet Pan Hash Brown Egg Bake

You dump frozen hash browns on a sheet pan, add toppings, crack some eggs, and bake. That's genuinely it. It's the kind of recipe that makes you look like you planned ahead when you barely did anything.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 bag 20 oz frozen shredded hash browns, thawed
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 cup diced bell peppers mixed colors
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs
  • 2 tbsp fresh chives chopped

Method
 

  1. Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. Toss hash browns with olive oil, garlic powder, onion powder, salt, and pepper. Spread in an even layer on the sheet pan.
  3. Bake for 20 minutes until the edges start to crisp. Scatter bell peppers and cheese over the top.
  4. Use a spoon to create 8 wells in the hash brown layer. Crack one egg into each well.
  5. Return to oven and bake for 8 to 10 more minutes until eggs are set to your liking. Top with chives and serve directly from the pan.