One Pan Breakfast Bake with Bacon, Hash Browns, and Eggs

One Pan Breakfast Bake with Bacon, Hash Browns, and Eggs 7 slices thick cut bacon 10 ounces frozen shredded hash browns salt and pepper to taste 4 eggs 1/2 cup shredded cheddar cheese optional Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lay bacon strips to line the outer edges of the pan and place one strip down the middle, making two large open squares. Spread the hash browns in the two open spaces. Season with salt and pepper. Bake for 18-20 minutes, until bacon is almost crispy. Remove tray from oven and use a spoon to make 4 wells in the hash browns. Crack eggs directly into the wells. Sprinkle cheddar cheese over hash browns. Return to the oven and bake until egg whites are set and bacon is crispy, about 6 to 8 minutes.