Sheet Pan Breakfast with Kale, Bacon and Hash Brown
All your favorite comfort food ingredients with added nutrition from kale made easily on a sheet pan in the oven.
Servings 4 servings
Hash Brown Prep:
If using frozen pre-made hash browns, thaw first and drain excess liquid. Or cook them the night before so it has enough time to cool down, making shredding easier. I cook them in my pressure cooker for 5 minutes with 5 minutes natural pressure release, then quick release.
Sheet Pan Breakfast
Preheat oven to 450 F degrees.
Cut bacon strips in half (this makes cooking quicker and easier to assemble later). Place them in single layer on a large sheet pan.
Par-cook bacon for 15 minutes in a preheated oven on top rack. Set timer for 15 minutes.
While bacon is cooking, combine hash brown, 3/4 cup cheese, salt, paprika, and parsley, and garlic powder together in a large bowl. Toss in kale and combine but don't over mix.
When timer goes off after 15 minutes, remove sheet pan from the oven. Using tongs, remove bacon from sheet pan onto a plate. Carefully pour out excess bacon grease from the pan onto a small jar for other uses, reserving 2-3 tablespoons on the pan for the hash browns.
Toss in the combined hash browns and kale mixture and spread evenly across the pan.
Set bacon strips directly on top of the hash brown and kale mixture and place back in the oven for 8 minutes on top rack.
After the hash brown has cooked, remove the pan from the oven. Carefully make 4-6 small wells in the pan. Make sure the bottom of the wells are greased (they should be from the bacon).
Break in the eggs into the wells. Season the eggs only with freshly ground salt and pepper. Toss the remaining 1/4 cup of parmesan cheese all throughout the pan.
Set back in the oven on bottom rack for 5-7 minutes for softer yolks or longer for more well-done eggs, depending on preference.