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–+ servings

Sheet-Pan Hash Brown Breakfast Bake

A hearty and delicious breakfast bake featuring crispy hash browns, eggs, cheese, and vegetables, all cooked on a single sheet pan for easy preparation and cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Base
  • 4 cups hash browns frozen or freshly grated
  • 2 tablespoons olive oil for greasing the pan
  • 1 cup shredded cheddar cheese or cheese of choice
Vegetables
  • 1 cup bell pepper diced
  • 1 cup spinach fresh or frozen
  • 1 small onion diced
Egg Mixture
  • 6 large eggs
  • 1/2 cup milk or dairy alternative
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease a sheet pan with olive oil.
  2. Spread the hash browns evenly on the sheet pan and bake for 15 minutes until slightly crispy.
  3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  4. Add the diced bell pepper, onion, and spinach to the egg mixture and stir to combine.
Assembly and Baking
  1. Remove the sheet pan from the oven and pour the egg mixture over the hash browns.
  2. Sprinkle the shredded cheese on top.
  3. Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted.
  4. Let cool for a few minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Feel free to customize the vegetables and cheese according to your preference. This dish can also be made ahead of time and reheated for a quick breakfast.

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