Searching for a quick and tasty breakfast meal to make? Look no further than this simple and delicious Big Family Hashbrown, Ham, and Eggs Sheet Pan Breakfast Bake recipe.
- 2 (26 ounce) packages frozen shredded hash brown potatoes
- 4 tablespoons butter, melted
- ½ teaspoon garlic powder
- Salt and black pepper, if desired
- 1 (16 ounce) package diced ham
- 2 cups shredded cheddar cheese
- 12 large eggs
Preheat the oven to 400 degrees. Prepare two large rimmed baking sheets with parchment paper or aluminum foil spritzed with nonstick cooking spray.
Spread the hashbrowns over the baking sheets. Drizzle with the melted butter, and sprinkle with garlic powder, salt, and pepper. Toss to coat and then spread back into an even layer.
Bake for 10 minutes. Remove from the oven and stir the hashbrowns.
Add the ham and cheese. Return the sheet pans to the oven and continue cooking for an additional 10 to 15 minutes or until the edges begin to brown.
Remove the pans from the oven agan and create 6 wells in the potatoes on each pan.
Gently crack the eggs, placing one egg into each well. If a broken yolk is preferred, carefully scramble the egg. Season the eggs with salt and black pepper.
Return the pans to the oven and continue to bake until the eggs are at the desired doneness, approximately 12 to 15 minutes.
Keywords: Big Family Hashbrown, Ham, and Eggs Sheet Pan Breakfast Bake