Defrost the frozen hash browns and preheat the oven to 425° F. Line your cookie sheet with Reynolds Wrap® Heavy Duty Foil.
Pour the hash browns onto the cookie sheet lined with Reynolds Wrap® Heavy Duty Foil. Add the oil, Italian seasoning and salt. Mix everything together. Bake until golden brown, 25–30 minutes.
Sprinkle with cheese and bacon bites. With a spoon, make 6 wells in the hash browns. Break an egg and place the raw egg in each well. Bake until egg whites are completely set, and yolks begin to thicken but are not hard, 12–14 minutes. Serve while still warm.