American
👍 Beginner Friendly
1h 5measy
AmericanBrunch
Recipe Story
origins & traditionsThis Sheet Pan Hash Brown Breakfast Bake is the ultimate crowd-pleasing brunch dish that combines all your breakfast favorites into one convenient pan. Crispy golden hash browns form the base, topped with fluffy scrambled eggs, melted sharp cheddar cheese, and crispy bacon pieces. The beauty of this dish lies in its simplicity and versatility—you can customize it with your favorite vegetables like bell peppers and onions, and it feeds a crowd with minimal effort. Perfect for lazy weekend mornings, holiday brunches, or meal prep for the week ahead. The sheet pan method ensures even cooking and creates those coveted crispy edges that everyone fights over. This recipe embodies the American breakfast tradition while offering modern convenience for busy families and entertainers alike.
Instructions
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Preheat oven to 425°F and line a large sheet pan with parchment paper or lightly grease with cooking spray.
Spread frozen hash browns evenly across the sheet pan in a single layer. Drizzle with 2 tablespoons vegetable oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat.
Bake hash browns for 20 minutes, flipping halfway through, until golden and crispy on the edges.
While hash browns bake, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove to paper towels, then crumble when cool.
In a large mixing bowl, whisk together 12 eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Dice bell peppers and onions. Sauté in the bacon drippings (or 1 tablespoon butter) for 5 minutes until softened.
Remove sheet pan from oven and reduce temperature to 375°F. Push hash browns to create small wells for the eggs.
Pour egg mixture over the hash browns, then scatter sautéed vegetables and crumbled bacon evenly across the pan.
Sprinkle 2 cups shredded cheddar cheese over the entire surface.
Return to oven and bake for 12-15 minutes until eggs are just set but still slightly jiggly in the center (they will continue cooking from residual heat).
Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve immediately.
Sheet Pan Hash Brown Breakfast Bake
4.4 (81)
A hearty one-pot brunch bake featuring crispy hash browns, scrambled eggs, melted cheddar cheese, and savory bacon all cooked together on a single sheet pan for easy cleanup and maximum flavor.
easy
55 min
8 servings
Ingredients
0 of 11 checked
Base
- 32 ounces potatoes, frozen shredded hash browns
- 2 tablespoons vegetable-oil
Eggs
- 12 pieces eggs, beaten
- 1/2 cups milk
Toppings
- 2 cups cheese-cheddar, shredded
- 8 slices bacon, cooked and crumbled
Vegetables
- 1 pieces bell-peppers, diced
- 1 pieces onions, diced
Seasoning
- 1 1/2 teaspoons salt
- 3/4 teaspoons black-pepper
Garnish
- 2 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For extra crispy hash browns, make sure they are in a single layer and not overcrowded.
•You can use fresh hash browns instead of frozen—just squeeze out excess moisture first.
•Customize this recipe with your favorite add-ins: mushrooms, spinach, tomatoes, or different cheese varieties all work wonderfully.
•For a spicier version, add diced jalapeños or a dash of hot sauce to the eggs.
•Make it vegetarian by omitting the bacon and adding extra vegetables.
•The key to perfect eggs is not overbaking—remove when they still look slightly wet as they will firm up while resting.
•This dish is excellent for meal prep: divide into portions and refrigerate for up to 4 days.
•You can also use this as a template for different flavor profiles—try southwestern with pepper jack cheese and cilantro, or Italian with mozzarella and basil.
