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Sheet-Pan Eggs and Bacon Breakfast

I saw this sheet-pan eggs and bacon recipe on social media and decided to re-create it. It was a huge hit! Use any cheeses and spices you like—you can even try seasoned potatoes. —Bonnie Hawkins, Elkhorn, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings


  • 10 bacon strips
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1-1/2 cups shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon pepper
  • 8 large eggs
  • 1/4 cup chopped green onions


  • Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside.
  • In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes.
  • Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.
Nutrition Facts
1 serving: 446 calories, 30g fat (13g saturated fat), 246mg cholesterol, 695mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 22g protein.
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