Sheet pan


10 bacon strips 30 ounces frozen shredded hash brown potatoes 3 Tablespoons olive oil 2 Tablespoon butter 1 teaspoon garlic powder ½ teaspoon salt 1 ½ c shredded cheddar cheese 8 large eggs ¼ teaspoon pepper ¼ c chopped onions

Preheat the oven to 400 degrees F. Place bacon in a single layer on a baking sheet. Bake for 12-14 minutes until partially cooked. Remove and drain on a plate lined with paper towels. When cool, chop bacon.

While bacon is cooking combine the hash browns, onions and seasonings in a large bowl. Then add melted butter and olive oil, stirring to combine.

After you have removed the bacon from the sheet pan, evenly spread hash brown mixture into the drippings in the pan.

Place back in the oven at 400 degrees F and bake until golden brown for about 30-35 minutes.

Sprinkle with shredded cheese. With the back of a spoon, make 8 wells in the hash brown mixture. Break an egg in each well. Then sprinkle the bacon over the pan.

Place back in the oven and bake for 10-12 minutes or until egg whites are completely set and yolks begin to thicken.