Sheet Pan Breakfast

 

1 package Simply Potatoes Shredded Hash Browns

3 T. olive oil

1 ½ tsp. Italian seasoning blend – OR Southwest seasoning blend

salt and pepper – to taste

1 cup shredded cheddar cheese – or Monterey Jack cheese

6-8 breakfast sausage links

6 large eggs

chopped green onions, parsley, thyme, or cilantro

 

Preheat oven to 425 degrees. Arrange the hash browns on a greased baking sheet. Drizzle with olive oil, then sprinkle with Italian or Southwest blend seasonings and salt and pepper to taste, toss to combine. Mix the spices around onto the hash browns. Gently push the hash browns onto one half of the sheet pan so that the other half is empty. Bake these alone for 10 minutes. Add sausage links to the pan and bake for 15-20 minutes. Crack the eggs and add them one at a a time to the empty area of the baking sheet. Do not touch them. Sprinkle cheese over the hash browns. Carefully transfer the pan back to the oven and bake for another 10 minutes or until the sausages are done and egg yolks are cooked to your preference. Season eggs with salt and pepper and garnish everything with fresh herbs of choice. Serve immediately.