SHEET PAN HASH BROWNS & EGGS

Sheet Pan Hash Browns & Eggs image

Make clean up a breeze with this all in one brunch sheet pan recipe.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 (20-ounce) package refrigerated shredded hash browns
1 medium (1 cup) onion, finely chopped
1 medium (1 cup) red bell pepper, finely chopped
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
4 cup (3 ounces) stemmed, chopped kale
1 cup shredded Cheddar cheese
4 Eggland's Best® Eggs (large)

Steps:

Heat oven to 450°F.
Melt butter with canola oil on a half sheet pan in oven 1 minute or until melted.
Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine.
Spread mixture evenly over pan.
Bake 15 minutes; stir. Bake an additional 15 minutes.
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
Stir in 1/2 cup cheese to hashbrown mixture.
Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon.
Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g