Face 2 Face Egg Bake
Face 2 Face Sheetpan Egg Bake
1 (20-ounce) package refrigerated hash brown potatoes
1.5 cup (6oz) Face 2 Face Cheddar, Shredded
2 tablespoons butter, melted
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons minced onion
salt and freshly ground black pepper, to taste
6 slices bacon
¼ cup Vampire Slayer Curds
Chopped fresh chives
Preheat oven to 400 degrees F. Line a baking sheet with parchment or tinfoil and coat with nonstick spray. You can skip the liner but it makes for easier cleanup!
Place hashbrowns in a large bowl and add Face 2 Face cheddar, butter, olive oil, thyme, basil, oregano and garlic powder, salt and pepper (to taste) and toss to combine.
Create 6 mounds of the hashbrown mixture to the baking sheet – about ¾ cup each.
Create a nest by creating a slight depression in each mound, and line the mound with a slice of bacon, cut into pieces if needed for a better fit.
Put the pan into the oven and bake until the edges begin to brown, about 20 minutes.
Remove from oven and gently crack an egg into each nest, keeping the yolk intact if you want a jammy egg.
Sprinkle curds into each nest.
Place back into oven and bake until the egg whites have set, an additional 5-6 minutes. You may want to finish with a minute or two under the broiler to achieve your desired browing.
Garnish with chives and serve immediately.
To reduce the amount of bacon grease, or to get crispier bacon, you can par cook the bacon in the microwave for a few minutes, making sure the bacon is still pliable.