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Crispy bacon surrounds eggs cooked in nests of hash browns on a sheet pan
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5 from 1 vote

One Pan Breakfast Bake with Bacon, Hash Browns, and Eggs

This super easy One Pan Breakfast Bake has bacon, hash browns, and eggs and takes just five minutes of hands on time to create a complete breakfast.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Bacon, Hash Browns, and Eggs, One Pan Breakfast Bake
Servings: 4 Servings
Calories: 440kcal


  • 7 slices thick cut bacon
  • 10 ounces frozen shredded hash browns
  • salt and pepper to taste
  • 4 eggs
  • 1/2 cup shredded cheddar cheese optional


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Lay bacon strips to line the outer edges of the pan and place one strip down the middle, making two large open squares.
  • Spread the hash browns in the two open spaces. Season with salt and pepper. Bake for 18-20 minutes, until bacon is almost crispy.
  • Remove tray from oven and use a spoon to make 4 wells in the hash browns. Crack eggs directly into the wells. Sprinkle cheddar cheese over hash browns.
  • Return to the oven and bake until egg whites are set and bacon is crispy, about 6 to 8 minutes.



Calories: 440kcal | Carbohydrates: 13g | Protein: 18g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 220mg | Sodium: 582mg | Potassium: 401mg | Vitamin A: 400IU | Vitamin C: 5.8mg | Calcium: 137mg | Iron: 1.8mg