Sheet pan breakfast bake

Ingredients

• INGREDIENTS:
• 1 (20-ounce) package refrigerated hash brown potatoe
• 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

Instructions

1. DIRECTIONS:
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. 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.
4. Place into oven and bake until the edges begin to brown, about 20-25 minutes.
5. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.
6. Sprinkle eggs with Parmesan; season with salt and pepper, to taste.
7. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.
8. Serve immediately, garnished with chives, if desired.