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sheet pan breakfast recipe for brunch eggs hashbrowns savory breakfast ideas

Egg and Hash Brown Bake

The Herbeevore
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!
5 from 3 votes
Cook Time 30 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 206 kcal


  • 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.


Calories: 206kcalCarbohydrates: 25gProtein: 9gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 92mgPotassium: 479mgFiber: 2gSugar: 2gVitamin A: 1021IUVitamin C: 36mgCalcium: 54mgIron: 2mg
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