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Hashbrown and Egg Sheet Pan Breakfast Bake

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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.

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

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

Find it online: https://thefamilycooking.com/hashbrown-and-egg-sheet-pan-breakfast-bake/