Sheet Pan Breakfast Bake

What's better than a bacon, egg and cheese on a bed of potatoes? Only having to do one dish after you eat!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 8  slices bacon, cut in half
• 30  ounces  frozen and thawed shredded hash brown potatoes
• 1  tablespoon  italian seasoning
• 1⁄2 teaspoon  granulated garlic
• 2  teaspoons kosher salt
• 1  pinch  red chili pepper flakes
• 1 1⁄2 cups  shredded mozzarella cheese
• 1  cup  shredded sharp cheddar cheese
• 8  large eggs
• 3  tablespoons  chopped chives (garnish) or 3  tablespoons  sliced scallions (garnish)

Directions

1. Equipment:
2. Baking sheet.
3. Directions:
4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
5. Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
6. Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
7. Garnish with chopped chives or sliced scallions to serve.