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Sheet Pan Hash Browns & Eggs

Sheet Pan Hash Browns & Eggs

Recipe and Photo by Eggland's Best
55 Min(s)
10 Min(s) Prep
45 Min(s) Cook
Make clean up a breeze with this all in one brunch sheet pan recipe.
What You Need
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4 servings
Original recipe yields 4 servings
3 tablespoons 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
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
4 cup (3 ounces) stemmed, chopped kale
1 cup shredded Cheddar cheese
4 Eggland's Best® Eggs (large)
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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It
1
Heat oven to 450°F.
2
Melt butter with canola oil on a half sheet pan in oven 1 minute or until melted.
3
Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine.
4
Spread mixture evenly over pan.
5
Bake 15 minutes; stir. Bake an additional 15 minutes.
6
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
7
Stir in 1/2 cup cheese to hashbrown mixture.
8
Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon.
9
Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
10
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 700mg
30%
Total Carbohydrates 36g
13%
Dietary Fibers 5g
18%
Sugars 5g
10%
Protein 14g
28%
Vitamin A
70%
Vitamin C
90%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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