Sheet Pan Hash Browns & Eggs

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Sheet Pan Hash Browns & Eggs
Prep Time
10 min
Cook Time
45 min
4 servings
Recipe by: Eggland's Best

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


  • 3 tablespoons Land O Lakes® 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
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups (3 ounces) stemmed, chopped kale
  • 1 cup shredded Cheddar cheese
  • 4 Eggland's Best Eggs (large)


Serving Size
32 g
  Saturated Fat
17 g
228 mg
653 mg
42 g
Dietary Fiber
4 g
19 g

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.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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