Eggs Baked in Hash Browns

baked eggs and hash browns recipe vegetarian gluten free sheet pan frozen hash browns and eggs with peppers onions and parsley tray bake.

5 from 2 votes

This sheet pan Eggs Baked in Hash Browns recipe has eggs, frozen shredded potatoes, vegetables, and spices! A full one-pan breakfast everyone will love. Ready in 30 minutes, and you have a hearty high protein meal.

Cook Time30

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 206kcal

Author: Kelly Jensen

Cost: $2

Ingredients

1 tablespoon extra virgin olive oil
1 lb unseasoned hash browns frozen or fresh
1/2 cup sweet onion
4 cloves garlic minced
1/2 bell pepper sliced thin
1/2 teaspoon Montreal Steak Spice
4 eggs
1/4 cup fresh parsley fresh chopped
1/4 teaspoon Crushed Red Pepper Flakes

Instructions

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. Top with the Montreal Steak Spice.
Cook the hash browns for 20 minutes.
Remove pan from the oven, flip hash browns, and carefully make 4 little "nests" in the hash browns for the eggs. Crack the eggs directly into the nests, and bake for another 8 minutes.
Remove sheet pan from oven, sprinkle with parsley and red pepper flakes, and serve immediately.

Video

Nutrition