A Sheet Pan Breakfast is an all-in-one, protein-packed option for those busy holiday gatherings or any time you need a quick, delicious breakfast. With crispy shredded hash browns, sausage links, and sunny-side-up eggs, I think you’ll agree this is hands-down the easiest breakfast you’ll ever make.
1 package Simply Potatoes Shredded Hash Browns
3 tablespoons olive oil
1 1/2 teaspoons 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. Gently push the hash browns onto one half of the sheet pan so that the other half is empty.
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.