Sheet Pan Egg & Hashbrowns Recipe
This sheet pan breakfast recipe has eggs, hashbrowns, vegetables, and spices! A full one-pan breakfast everyone will love. Ready in 30 minutes, and you have a healthy high protein meal that will keep you full until lunch. And only one dish to wash afterwards!
- 1 tablespoon olive oil
- 1 lb hash browns frozen or fresh
- 1/2 cup thinly sliced onion
- 4 cloves garlic minced
- 1/2 bell pepper sliced thin
- 1/2 teaspoon Montreal Steak Spice
- 4 eggs
- 1/4 cup parsley fresh chopped
Preheat the oven to 400 degrees Fahrenheit.
On a sheet pan, add the oil and spread it around to ensure it covers the bottom of the pan. Add the frozen hash browns, onion, garlic, and bell pepper to the sheet pan. Toss gently to combine all ingredients. Top with the Montreal Steak Spice.
Cook the hash browns for 20 minutes.
Remove pan from the oven, and carefully make 4 little "nests" in the hash browns for the eggs. Crack the eggs directly into the nests, and bake for another 10 minutes.
Remove sheet pan from oven, and serve immediately.
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