Sheet Pan Breakfast Bake — Damn Delicious

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Sheet Pan Breakfast Bake

No need to dirty up another pan! You’ll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!

I’m finally coming home.

Don’t get me wrong.

It’s been an amazing three weeks.

Basically, just eating, really.

But it’s time to get home to Butters.

And to this breakfast bake.

Because I don’t think I had any kind of hash browns the last few weeks here in Asia.

Just dumplings and noodles.

So I’ll need this immediately.

An All-American breakfast on a SINGLE sheet pan.

Honestly, though, you could give me 18 pans to clean up.

I just want to faceplant myself immediately into these cheesy, crisp hash browns the minute I touchdown in Los Angeles.

Sheet Pan Breakfast Bake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

No need to dirty up another pan! You’ll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!


  • 1 (20-ounce) package refrigerated hash brown potatoes
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 12 slices bacon
  • 6 large eggs
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese.
  3. Place into oven and bake until the edges begin to brown, about 20-25 minutes.
  4. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
  5. Sprinkle eggs with Parmesan; season with salt and pepper, to taste.
  6. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
  7. Serve immediately, garnished with chives, if desired.

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I don’t think refrigerated hash browns are available near me, can you use frozen and defrost them?

Wow what an amazing idea!

Welcome back and what a great way to catch up on not having an all American breakfast:) Noodles have got nothing on hash browns when it comes to breakfast!

Stupid question, what does “Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine” mean? Is the butter melted and I pour it on the hash browns?

Yes, that’s exactly right.

Does the bacon really cook that fast with all the other food around it?

If you prefer extra crisp bacon, you can par-cook the bacon first! 🙂

Just to clarify step 2, you’re tossing the hash browns with the other ingredients before spreading right? Also, does the bacon come out crispy? would pre-cooking it first make a difference?

If you prefer extra crisp bacon, you can par-cook the bacon first! 🙂

Great recipe! But can you clarify something for me, please? You have cheddar cheese listed but say Parmesan in the directions, which is best? Thank you for another great sheet pan recipe, I’ve made several of yours!

You use both! Step 2 asks for cheddar. Step 5 asks for Parmesan.


If you prefer extra crisp bacon, you can par-cook the bacon first! 🙂

Based on your reply to the bacon question. I don’t believe your photos match the dish you made. 12 strips of bacon cooked in an oven renders 2-3oz of fat. And it’s impossible to get bacon as you have shown in the photos without par cooking. That’s not truly one sheet pan cooking

I love your blog but this time I call BS

Simon, as I mentioned in the previous comments, you can par-cook the bacon first but it’s not a necessary step unless you personally prefer crisp bacon. I have made this recipe multiple times, using par-cooked bacon and using raw bacon.

Also, this is a food blog, Simon. There’s no deceit or BS intended here. We’re just sharing recipes. 🙂

easy recipe for calming stress:
-Sit in chair, shoulders down
-Take a deep breath, in thru the nose, out thru the mouth. Repeat 3 times
-control your internal dialogue…all is well with the world, its just a recipe.

Rude Simon, no need for that.

Thank you Melissa. I’m just now seeing this sheet pan breakfast and reading the comments. Some people just want to cause drama.

If you cook par cook the bacon on the cooking sheet, remove, drain, and do the rest, it is a one pan dish. That is what I did.

This sounds amazing! Would it work if I scrambled the eggs first and then poured that over the bacon and potatoes? Can’t wait to try this! Thanks!

What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Your recipes are the best of all the newsletters I get. I never think about hitting the trash button. I will let these pile up and then come back. Being single it is great to have sheet pan recipes, and I love this one. Sometimes it is a challenge paring it down to size but they usually have worked even when I changed it a little. Thanks for such brilliant ideas!

A breakfast that looks that amazing, and only one pan to clean? Yes, please!

This looks delicious! Do you see any reason why bacon should not be baked with the potato or 10 minutes into baking the potato? It would solve the problem of non-crispy bacon. Just a thought after reading the posts concerning bacon not cooked enough.

Yes, what a great idea!

I didn’t have refrigerator hash browns, so I shredded fresh potatoes instead. It did NOT work! Don’t waste your time if you don’t have prepared has browns.

Thank you for testing that out, I was wondering about that!

You would have to par cook the fresh potatoes before baking. This done with frozen or fresh bagged pototoes

I have made hash browns using freshly grated potatoes, but I par boil them for 1 minute and drain. Gets rid of that starch and they won’t turn gray.

I grate potatoes, rinse them well then microwave them spread out of a plate! This get rid of any water and par cooks the potatoes so they come up nice and crispy if fried or baked 🙂

I did shred my own potatoes and it worked out amazing. Rinse them and squeeze out as much liquid as possible. I also precooked the bacon. My family loved it. I did not add the parmesan and it was perfect> last time i used thawed hash browns and not a hit. loved it and I agree no need getting nasty on these chats. Trial and error. Mine were beautiful.

Silly question to ask, considering this is a bacon, egg and hash brown dish — what happens to all the bacon grease if the bacon isn’t par-cooked (and drained) first? Does the grease get absorbed by the hash browns? Would be delicious… but I can hear my arteries crying for mercy.

Yes, the hash browns would soak some of the bacon grease – which wouldn’t be the worst thing, right? 🙂

I would love to wake up to that for breakfast! (:

Saturday morning breakfast! Can’t wait to try this — and I love the idea of scrambled eggs as well!

What if you don’t want running egg yolks?

You can cook for longer until the yolks are cooked to your liking.

I don’t understand why you answer so rudely with a clarification. You can’t stir on a baking sheet and all that grease will make a mess. So yes, y’all cook your bacon first and be clearer when you write down your recipes. We can’t read your mind. I will definitely try this. Maybe you should have someone proof read before you post. Preferably, someone who’s never had it or made it.

You are the rude one here.

You came back 3 days later to comment again telling someone on THEIR blog that they are being rude, when all they did was politely respond to a man swearing at them and accusing them of fraud? I think you need to look up the definition of being rude, because you’re doing a wonderful job of it.

you’re the rude one here. Maybe you need to stick to blogs that focus on basic cooking skills since this recipe seems too complex for you and you need everything spelled out. Or leave the cooking to others who can adapt recipes to the ingredients on hand. Stay away from this blog if you’re that inflexible.

This looks FABULOUS!! And only one sheet pan to clean up afterwards. This is going to make Sunday breakfasts so much more enjoyable for me!

Well. I made this dish and it was delicious! I was worried about stirring it ALL in the sheet pan, so I did that part in a bowl first, then spread it sheet pan. OH NO! Another dish? Seriously, washing a bowl is not my biggest problem in life. Thank you Chungah for posting this. Ignore the rude comments , please.

I think I’ll try mixing all in a bowl first also, just to make sure it’s evenly distributed. And same goes, one extra bowl for a great dish is no tragedy!! LOL. And, yes, Chunga, ignore the spoilsports! We’re grateful for your terrific recipes.

Gosh, if you want crispy bacon, just put it on the baking pan & stick it in the oven. When it’s about half done, remove the bacon (and the drippings if you want) let it drain. Put the hash browns in & let those bake. When they’re ready for the eggs, the bacon goes in. It ain’t rocket cuisine, y’all! Follow the rest of the steps & you still have only one pan to wash. Winner, winner, breakfast for dinner. I love this blog, even though it takes 20 minutes to load up and nearly an hour to scroll to the end to post this comment.

Sounds like an issue with your device, not the website… I’ve never had this problem.

I have to try this! My family loves having breakfast for dinner but I’m not always such a big fan of standing in front of the stove to cook everything. I bet I could even par cook the bacon in the microwave while the hash browns are cooking

I’ve become a big fan. Your recipes are simple, practical and delicious. Please keep them coming. Can’t wait to try this one.

Just made this recipe this morning! I read the comments about the bacon not being crispy, so I decided to cook my hash browns for 20 minutes by themselves and then place my bacon slices with the hashbrowns and cook for 5 more minutes before pulling out the tray again to add the eggs. Bacon was crisp and everything was delicious! I don’t think you would need to dirty up another pan by cooking the bacon beforehand. Thanks for this awesome recipe 🙂

I don’t eat pork, so I eat turkey bacon. Turkey bacon is cooked and only needs to be warmed to be eaten, so this is perfect AND solves all of the “parcook before baking” and “what about all of the grease. ” questions!! FINALLY a recipe that works in FAVOUR of those of us who don’t eat pork. 😉

When you make the wells to crack the eggs into, do you line them with the bacon so it’s sitting under the eggs? Or are you just randomly laying the bacon around?

You can line them with the eggs.

I will not make again. Hash browns were too done and bacon was not even close to done I am also going to have a very hard time getting my sheet pan clean again. If I were going to precook bacon, I think I will just do the eggs and bacon in a skillet.

I guest you missed the part about greasing the sheet before hand.

I also ran into the same problem. The eggs got overcooked while the bacon was still really undercooked. The hash browns were greasy with all the butter, olive oil, plus the bacon grease. Breakfast turned out to be disappointing.
I’m not the most experienced cook, so I rely on recipes telling me everything. Maybe if this recipe could be modified to include the suggestion to precook the bacon (and drain it), plus maybe modify the temperature and cook times, it would help cooks like me!

Made this last night for my breakfast for the rest of the week and the kid and I ended up having some for dinner. I used up leftover cooked ham I had instead of bacon and frozen hashbrowns instead of fresh because that’s what I had on hand.

I LOVE the concept of breakfast on a pan and I have done your brussel sprouts and turkey bacon and egg one numerous times! This one, however, was lacking a bit on the flavor according to my kid. I will absolutely do this one again and play with the seasonings a bit. I’m eating leftovers right now as I type this and they are delicious still.

Girl, I love how easy this is! And it’d be great for a brunch party.

This looks like a great dish. We need these one pan ideas for our family that keeps on growing!
Thank you!

I will try this it looks good and I am glad that you shared the recipe it just take a little common sense if you like your bacon crispy use the same sheet cook it first drain off the grease and set the bacon to the side and then start all the steps it no need to say mean things to her she is trying to make your life easier but you also have to use your brain I am looking forward to more of you blogs

Is there a way To have scrambled instead of sunny side up ?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I to do not like sunny side up eggs, but I still plan on making this dish, but cracking the yolk of the egg and let it cook along with the rest of the ingredients. Thanks for sharing, because this looks yummy.

I wish I read through the comments before making this recipe this morning. So, yes, definitely precook the bacon. I did not and though I let it precook 10 mins before adding the eggs, it was still slightly raw. And yes, there is a lot of grease from the bacon which the potatoes do absorb which is appealing for some but not for others.

I love the suggestion about ptecooking the bacon in the oven, removing most of the fat, and then cooking the potatoes in the same pan. With the potatoes already being mixed with butter, herbs & topped with cheese, there’s probably not that much bacon fat needed.

I’m going to try this again but with cubed ham. I think this recipe has a lot of potential. It’s an easy weekend breakfast idea if you are serving a lot of people.

I would probably pre-cook the bacon on the pan first and then proceed with the rest of the cooking directions. Looks absolutely delicious. My kind of breakfast. Thanks. Pinned.

This came out perfect! The only change I made was I cooked it in a humongous cast iron skillet instead of a sheet pan. My bacon was perfectly cooked. Not crispy, not rubbery, just goodness. The hash browns were crispy on the bottom and the sides and the eggs were perfection. Not runny at all, just very thick ooziness. This is easily what I’ll make for company because it’s just so much easier than cooking everything separately. And I had no clean up. Nothing stuck to my cast iron. I just wiped clean and done!

I just made this dish. Loved it. My eggs got too done for me. Hard yolks so I will correct the time on the egg cooking. I used the pre-cooked bacon and it worked out great. This is definitely on my weekend breakfast rotation. thanks for a great recipe.

We have tried this about four times now, and have finally found our favorite version. I line the pan with aluminum foil and parbake the bacon while as the oven heats (I use cooking spray to keep it from sticking), use thawed hash browns, and a general Italian seasoning. I do drain out all but about 3 Tbsps of bacon grease and skip the butter and oil. This has been our go to for Sunday morning before church breakfast.

I found this recipe looking for sheet pan tacos, it has been a blessing to us.

I loved this recipe . Everything came out great, one change I did do; however, is 10 min remaining on potatoes, I added the bacon to make it crispier. It’s really unnecessary all these comments about the bacon or the extra dish. You keep these food blogs coming girl !

Made this tonight. Wish I had read the comments first or at least followed my gut instinct that the bacon and eggs would not cook at the same time. Had to cook for a lot longer and still the bacon was rubbery and the egg yolks hard. I will try again though, but this time, pre-cook the bacon, as my family likes it crispy and egg yolks soft. Not a healthy meal, but hey, you’d have to know that just by reading the ingredients.

We love this recipe as we are breakfast anytime people. I partially cooked (actually baked) my bacon separately, drained most of the bacon grease but still left a coating on the sheet pan. Added about 1/4 cup finely chopped sweet onion to the hash browns & went from there. It turned out fabulous! I tried it with precooked sausage links and that is tasty as well. My husband wants me to try it using Potatoes O’Brien next. This recipe is very versatile. Maybe using a Mexican blend cheese with sausage, and topping with a dollop of sour cream & salsa. Thanks, Chungah. Your recipes are the BEST!!

Quick question: I don’t eat pork so could turkey bacon work? since its so lean would I add some more oil or butter to ratio out the fat of regular bacon? Or would it just be crispy??

What a great idea for a substitute! But it’s so hard to say without trying it myself – sorry!

Please include the nutrition labels with receips. I would like to know the sodium content, etc per serving as I am on a very very sodium diet.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

The looks amazing. Great idea, three breakfast into one. Welcome back, and hope you had a fabulous three weeks vacation. I am sure you will need a vacation now that you are home. A vacation just to relax, unwind, and do nothing

Made this morning. Par-cooked 4 slices of bacon on the sheet pan for 10 minutes as I was only cooking for 2, then removed to a plate. Stirred the potato mixture into the bacon fat (I skipped the olive oil), then proceeded with the recipe as written. It was delicious. Will be a regular weekend breakfast around my house

I’m just wondering – after you make the wells, do you put the bacon around the edges to make a border for the eggs, in a crisscross or any way you want?

I recommend a crisscross.

Would the work with fresh potatoes?

Cooking time will vary – as always, please use your best judgment regarding substitutions and modifications.

Great Idea! i used parchment paper on the cookie sheet to prevent sticking and added peppers and onions! definitly will be making this again!

Have you ever made this with freshly made hash browns and not store bought enough.

I actually haven’t – sorry!

Hubby and I just tried this with Mexican blend hash browns with jalapeños and peppers. Topped with little bit of sour cream and salsa. Most amazing thing ever!

I made this recipe for breakfast this morning. Love to try new recipes and love this site! I also like to make notes and adjustments if necessary and share them with other cooks. For me, the recipe was very good. I used frozen hash browns and par-cooked the bacon in a skillet, not crisp but past raw. (I’m saving bacon grease for another recipe so the extra pan didn’t bother me at all. 🙂 ) I timed the last step 3 minutes longer (15 minutes) thinking I would not like runny eggs. Next time I’ll not do that. The eggs were just a bit dry after that longer bake. A runnier yolk would have been better. Instead of the individual spices I used Mrs. Dash all over.

The timing on this recipe is really off. Very disappointing – if you make it as stated you’ll have raw bacon and over cooked eggs (not nice runny yolks in video). Cooked potatoes for 20, then put just the bacon on. After 20 minutes it was still not cooked (not even talking not crispy, but not cooked). I then rearranged the bacon to try to get the cris-crossed parts of bacon to not be raw and nestled in the eggs. In 10 minutes (low end of the suggested time here!!) the eggs were completely overcooked, may as well have been hard boiled. Potatoes burned because no of extra time. Bacon still blubbery and grossly undercooked in the spots where it crossed over another’s piece. I am an experienced cook, so I should have known better on all steps instead of just the one I changed. I used Oscar Meyer bacon (not thick cut) – idk of maybe lean center cut was used in video and then not specified in recipe. Overall a very disappointing experience as food was not done to our liking (or as expectedly based on video) and most of it went to waste. I love the idea of this one pan breakfast, but this needs many modifications.

Tara, I am sorry that this recipe did not turn out the way you had imagined. However, experienced cook or not, I recommend investing in an in-oven thermometer for reliable, consistent results and to make sure your oven temperature is matched to what it is set. Bacon should not take 20 minutes to cook in the oven!

You can read more about it here. Hope that helps!

I appreciate the reply! I’m still a little confused by this. I used to have an oven thermometer but took it out about 6 months ago cause it always read accurately. I’ll try again. If my oven was running too low though wouldn’t my eggs have not overcooked st 10 minutes then? In the video they’re runny and look perfect 🙂 Most other bacon recipes online with consistent reviews state 15-20 minutes for bacon (depending on desired doneness) at 400 degrees. Was it center cut bacon that you use? Because I did have trouble fitting it on my sheet pan as well, so maybe my pieces we’re larger. I’m determined to make this work next time 🙂

First time making this, I’ve caused a big problem ? Um like one pig waiting for another event. No I got some I pushed and shoved my way to heavenly food! 5 ⭐️⭐️⭐️⭐️⭐️ For sure!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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