Sheet Pan Bacon, Egg & Hasbrown Bake


Total Time: 45 min(s)

Prep Time: 10 min(s) 

Servings: 6

What You Need

  • 1 pkg. (20 oz.) shredded hash brown potatoes 
  • 2 Tbsp. butter, melted 
  • 1/4 tsp. each black pepper and garlic powder 
  • 6 slices bacon, each cut into 4 pieces 
  • 6 eggs 
  • 1/4 cup KRAFT Grated Reduced Fat Cheddar Cheese, divided 
  • 2 green onions, thinly sliced 

Let’s Make It

  1. Heat oven to 400°F. 
  2. Combine potatoes, butter, black pepper and garlic powder in medium bowl. Spread potatoes onto baking sheet sprayed with cooking spray. 
  3. Bake 20 to 25 min. or until lightly browned. Remove from oven. 
  4. Make 6 small wells in potato mixture; fill with bacon and eggs.  Top with 2 Tbsp. cheese. Cook, 10 to 12 min. or until egg whites are firm and yolks are cooked to desired doneness.  Remove from oven.  
  5. Top with green onions and remaining cheese before serving. 

Nutrition info

(Per Serving) 230 calories, 13g total fat, 6g saturated fat, 0g trans fat, 240mg cholesterol, 330mg sodium, 16g carbohydrate, 1g dietary fiber, 0g sugars, 11g protein, 0%DV vitamin D, 6%DV calcium, 8%DV iron, 8%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.