Sheet pan bacon and eggs with hash browns
Crispy oven bacon, then hash browns roasted in its drippings with eggs baked right in, a whole diner breakfast for dinner with no flipping and one pan to wash.
- 60 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.25 a serving
- 550 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 8 slices bacon
- 1 lb 4 oz frozen shredded hash browns, 1 bag
- 8 large eggs
- ½ cup shredded cheddar (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 1 tbsp olive oil
- ½ tsp salt, plus a pinch for the eggs
- ¼ tsp black pepper
Each serving has about 550 calories, 22 g protein, 26 g carbs and 39 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Lay the bacon on a large in a single layer, edges just touching.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Starting bacon in a hot oven cooks it flat and evenly, with no splatter on the stove.15 to 18 minutes, until the bacon is . Lift it onto a paper towel and leave the fat on the pan.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 16 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Turn the oven up to 425°F. Tip the frozen hash browns onto the pan with the oil, salt and pepper, them in the bacon fat, and spread them in an even layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: The pan is hot and so is the fat. Use a spatula, not your hands.20 minutes, then flip the hash browns in sections with a spatula and bake 5 minutes more, until and crisp.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
Make 8 wells in the hash browns with the back of a spoon, crack an egg into each, and sprinkle them with a pinch of salt and the cheddar.
Dolly’s tip: Crack each egg into a cup first, then slide it into its well. Much less shell and mess.8 to 10 minutes, until the whites are set and the yolks have started to thicken.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 9 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the bacon over the pan, scatter the green onions, and serve two eggs each.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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