Sheet Pan Hash Browns & Eggs
Make clean up a breeze with this all in one brunch sheet pan recipe.
Make This Recipe
Ingredients
- 3 tablespoons Land O Lakes® Butter
- 1 (20-ounce) package refrigerated shredded hash browns
- 1 medium (1 cup) onion, finely chopped
- 1 medium (1 cup) red bell pepper, finely chopped
- 34 teaspoon garlic salt
- 12 teaspoon salt
- 12 teaspoon pepper
- 4 cups (3 ounces) stemmed, chopped kale
- 1 cup shredded Cheddar cheese
- 4 Eggland's Best Eggs (large)
Preparation
Heat oven to 450°F.
Melt butter with canola oil on a half sheet pan in oven 1 minute or until melted.
Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine.
Spread mixture evenly over pan.
Bake 15 minutes; stir. Bake an additional 15 minutes.
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
Stir in 1/2 cup cheese to hashbrown mixture.
Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon.
Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 530 |
| Fat | 32 g |
| Saturated Fat | 17 g |
| Cholesterol | 228 mg |
| Sodium | 653 mg |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Protein | 19 g |