Hashbrown and Egg Sheet Pan Breakfast Bake

Why You’ll Love This Recipe

This breakfast bake combines all your morning favorites in one easy sheet pan. It’s perfect for busy mornings, holiday brunches, or meal prepping for the week. The hashbrowns get crispy on the bottom while the eggs set beautifully on top, and everything is layered with gooey cheese and optional add-ins like veggies, sausage, or bacon. It’s customizable, hands-off once in the oven, and makes cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen shredded hashbrowns (thawed)
• Eggs
• Whole milk or half-and-half
• Shredded cheddar cheese (or your favorite cheese)
• Olive oil or melted butter
• Salt
• Black pepper
• Optional add-ins: diced bell peppers, onions, cooked bacon or sausage, spinach, or mushrooms

Directions

1. Preheat the oven: Set your oven to 400°F (200°C). Grease a rimmed sheet pan (about 9×13 or slightly larger) with oil or non-stick spray.
2. Prepare the hashbrown crust: In a bowl, mix the thawed hashbrowns with olive oil or melted butter, salt, and pepper. Press evenly into the bottom of the sheet pan. Bake for 20–25 minutes, or until lightly golden and beginning to crisp.
3. Add fillings: Sprinkle cooked bacon, sausage, vegetables, or any desired add-ins over the partially baked hashbrown crust.
4. Make the egg mixture: In a large bowl, whisk together eggs, milk, salt, and pepper. Pour the mixture evenly over the toppings in the pan.
5. Add cheese: Sprinkle shredded cheese over the top.
6. Bake: Return the sheet pan to the oven and bake for 20–25 minutes, or until eggs are set and cheese is melted and golden.
7. Cool and slice: Let cool for 5 minutes before slicing into squares. Serve warm.

Servings and timing

This recipe makes 6–8 servings.
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Southwest style: Add black beans, jalapeños, pepper jack cheese, and top with avocado or salsa.
• Meat lovers: Load up with crumbled sausage, chopped ham, and crispy bacon.
• Veggie-packed: Use a mix of sautéed mushrooms, spinach, tomatoes, and bell peppers.
• Spicy kick: Stir hot sauce or red pepper flakes into the eggs for heat.
• Mini portions: Bake in a muffin tin for individual servings—great for grab-and-go breakfasts.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual slices for 30–60 seconds or warm in a 325°F (160°C) oven until heated through.
You can also freeze individual portions tightly wrapped for up to 2 months. Thaw overnight and reheat as needed.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, just grate peeled potatoes, squeeze out excess moisture, and use as you would frozen hashbrowns.

Can I use egg whites only?

Yes, replace whole eggs with egg whites or an egg substitute for a lighter version.

How do I make the hashbrowns extra crispy?

Bake them a little longer before adding the eggs, or broil for the last 2–3 minutes after baking.

Can I make this ahead of time?

Yes, assemble everything except the eggs, cover and refrigerate. Add the eggs just before baking.

What size sheet pan should I use?

A standard 9×13-inch pan works well. For thinner pieces or a larger crowd, use a slightly larger rimmed baking sheet.

How do I prevent the eggs from overcooking?

Bake just until the center is set. Keep an eye on the last 5 minutes and avoid overbaking.

Can I add cheese to the crust?

Yes, mixing some cheese into the hashbrowns before baking adds extra flavor and helps crisp them up.

Is this recipe gluten-free?

Yes, as long as all ingredients (especially processed ones like sausage) are gluten-free.

Can I double the recipe?

Yes, use two sheet pans or one extra-large one and adjust baking time as needed.

What’s the best cheese for this dish?

Cheddar, Monterey Jack, Swiss, or mozzarella all melt well and taste great. Mix for more flavor.

Conclusion

This Hashbrown and Egg Sheet Pan Breakfast Bake is a comforting, customizable, and crowd-pleasing dish that takes the stress out of breakfast. With its crispy hashbrown base, fluffy eggs, and melty cheese, it’s everything you love about breakfast rolled into one easy bake. Whether you’re serving guests or prepping for the week, this recipe is a guaranteed winner.

Hashbrown and Egg Sheet Pan Breakfast Bake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Hashbrown and Egg Sheet Pan Breakfast Bake combines crispy hashbrowns, fluffy eggs, and melty cheese for a hearty, customizable breakfast perfect for feeding a crowd or prepping ahead.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 cups frozen shredded hashbrowns, thawed
• 2 tablespoons olive oil or melted butter
• 12 large eggs
• 1/2 cup whole milk or half-and-half
• 1 1/2 cups shredded cheddar cheese (or cheese of choice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional add-ins: 1/2 cup diced bell peppers, 1/2 cup chopped onions, 1/2 cup cooked bacon or sausage, 1/2 cup chopped spinach, 1/2 cup sliced mushrooms

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and grease a rimmed 9×13-inch sheet pan.
2. In a bowl, mix thawed hashbrowns with olive oil or melted butter, salt, and pepper. Press evenly into the bottom of the pan.
3. Bake hashbrown crust for 20–25 minutes, or until lightly golden and starting to crisp.
4. Sprinkle any desired add-ins (cooked sausage, bacon, veggies) evenly over the crust.
5. In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture evenly over the toppings.
6. Sprinkle shredded cheese evenly on top.
7. Return to oven and bake for 20–25 minutes, or until eggs are set and cheese is melted and golden.
8. Let cool for 5 minutes before slicing into squares. Serve warm.

Notes

• For extra crispy hashbrowns, bake an additional 5–10 minutes before adding eggs.
• Use non-stick foil or parchment to make cleanup even easier.
• Customize with your favorite cheeses and meats for endless variety.
• To make ahead, prep the crust and toppings the night before; add eggs in the morning before baking.
• Can also be baked in muffin tins for single-serve portions.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 1g
• Sodium: 460mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 215mg