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Sheet Pan Breakfast Bake

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Servings: 6
  • Course: BreakfastMain Dish

This Sheet Pan Breakfast Bake uses only one pan and has easy cleanup, from Reynolds Wrap® Ambassador Happy Family Blog.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!



  • 6 eggs
  • 2 cups bacon bites
  • Frozen hash browns
  • 2 cups colby jack cheese, shredded
  • 3 tablespoons olive oil
  • 2 tablespoons Italian seasoning
  • 2 teaspoons salt
  • Reynolds Wrap® Heavy Duty Foil


Step 1

Defrost the frozen hash browns and preheat the oven to 425° F. Line your cookie sheet with Reynolds Wrap® Heavy Duty Foil.

Step 2

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.

Step 3

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.

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