Sheet pan meals are a favorite way to get a full meal pulled together with little fuss, and that’s especially appreciated in the morning! Eggs and bacon tucked into cheddary hash brown nests are on the table in 25 minutes.

 

We used our newest cheese, Face 2 Face Cheddar, a blend of cow and sheep milk from the Coquille Valley. Face2Face melts so well and it crisps into a gorgeous golden glow. We also added some Vampire Slayer curds for a second hit of flavor and melted cheese deliciousness.

This recipe is pretty flexible to accommodate all the different ways that people like their eggs and bacon.  I like a jammy egg and crispy bacon. But if you like a fully hard cooked egg, you can add the eggs earlier, after 15 minutes. If you like your yolk liquid but a firmer egg white, turn on the broiler for the last minute or so. If you like your bacon even crispier, and to reduce the amount of bacon grease, you can par cook the bacon in the microwave for a few minutes. Just make sure the bacon is still pliable.

Enjoy!

INGREDIENTS:

  • 1 (20-ounce) package refrigerated hash brown potatoes
  • 1 cup Face 2 Face Cheddar, Shredded
  • ¼ cup Vampire Slayer Curds
  • 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
  • 6 eggs
  • Chopped fresh chives

INSTRUCTIONS:

Grid showing how to make face to face sheetpan egg bake

 

Preheat oven to 400 degrees F. Line a baking sheet with tinfoil and coat with nonstick spray. You can skip the tinfoil 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 cracking 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.

Garnish with chives and serve immediately.

 

Tag us on social so we can share your Face Rock Dish!

Insta: @frc_cheese, Facebook: @facerockcreamery, Twitter: @facerockcheese