Breakfast is probably my favorite meal of the day, so I’m always looking for inspiration and trying new things. I saw this idea for a sheet pan breakfast and just knew I was going to have to healthify it and give it a try! Boy, am I glad that I did. This Hash Brown Sheet Pan Breakfast is a super easy and delicious way to start the day.

The hash browns crisp up perfectly with the addition of the cheese on top. And then the bacon. …Did I mention the eggs? I would have liked my own yolks to have come out just a little more runny, but all in all I was super happy with the end result of this sheet pan breakfast!

Being as there’s just a few ingredients used here, I did was I could to lighten it up anyway. Really the only thing I could do was swap the cheese for a reduced fat one and I also used crumbled bacon bits instead of strips, but that’s because I wanted to be sure to get back packed into every bite. Which is exactly what I did.

This Hash Brown Sheet Pan Breakfast reheats pretty well too, especially if you leave your eggs with an extra runny yolk so that when you reheat it the eggs don’t over cook. But, in the end I wound up with 6 days of breakfasts all on one sheet pan that I didn’t even have to clean!

Hash Brown Sheet Pan Breakfast

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Hash browns, cheese, eggs, and bacon make this a full breakfast all on one sheet pan!

Ingredients

20 Oz. Refrigerated Hash Browns
2 Tbsp. Melted Butter
1 Tsp. Salt-Free Seasoning of Choice (I used my Hot Sh!t Seasoning.)
Salt & Pepper to Taste
1 C. Shredded Reduced Fat Cheddar
6 Whole Large Eggs
6 Tbsp. Chopped Bacon
3 Tbsp. Grated Parmesan
2 Sliced Green Onions

Instructions

Preheat the oven to 400 degrees F. and line a baking sheet with foil.
Place the 20 Oz. Refrigerated Hash Browns, 2 Tbsp. Melted Butter, 1 Tsp. Salt-Free Seasoning of Choice, and Salt & Pepper to Taste on the sheet pan and mix it all together. Spread into an even layer.
Sprinkle the 1 C. Shredded Reduced Fat Cheddar over the top.
Place in the oven to bake for 20-25 minutes or until the hash browns are browning.
Remove from the oven and make 6 wells among the hash browns.
Crack one egg into each well.
Sprinkle the 6 Tbsp. Chopped Bacon and 3 Tbsp. Grated Parmesan over the top and place back into the oven to bake for another 10-12 minutes or until the egg whites are cooked through.
Once done, remove from the oven, garnish with green onions and enjoy right away!

Nutrition Facts

Calories

218.9

Fat (grams)

12.3 g

Sat. Fat (grams)

5.79 g

Carbs (grams)

18.24 g

Fiber (grams)

1.77 g

Net carbs

16.46 g

Sugar (grams)

0.24 g

Protein (grams)

9.48 g

Sodium (milligrams)

337.52 mg

Cholesterol (grams)

25.59 mg

Nutritional Claims: Sugar Conscious • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added