Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings
I always call this dish breakfast for champions because it is! Talk about a complete meal. Hash browns, bacon, and eggs. What’s not to like? Oh, man, you have got to give this recipe a try, I’m telling you! This will be the best decision you will ever make today! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 (20-ounce) package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
1 c shredded cheddar cheese
12 slices bacon
6 large Eggs
3 tbsp freshly grated Parmesan
2 tbsp chopped fresh chives
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Apply cooking spray on a baking sheet.
3. Arrange the hashbrowns on the bottom of the prepared baking sheet.
4. In a mixing bowl, add olive oil, butter, basil, thyme, garlic powder, salt, pepper, and oregano. Transfer into the baking sheet and stir until well mixed.
5. Sprinkle a generous amount of cheese on top.
6. Put it inside the preheated oven and bake for about 25 minutes or until the sides turn brown.
7. Remove from the oven and make six wells over.
8. Fill each well with bacon slices and eggs.
9. Sprinkle Parmesan cheese, salt, and pepper on top of the eggs.
10. Bake for about 10 minutes or until the eggs are cooked.
11. Remove from the oven and sprinkle freshly chopped chives on top.
12. Serve hot and enjoy!
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