Sheet-pan Hashbrowns

Easy sheet pan breakfast!

How to Make This:

Ingredients:

• 1 small Uncooked red onion, thinly sliced

• 1 1⁄2 tsp Garlic powder

• 1 tsp salt

• 1⁄4 tsp Black pepper

• 8 large Eggs

• 2⁄3 cup Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese

• 1⁄8 tsp Crushed red pepper flakes

• 1⁄4 cup Uncooked scallions

• 12 slices Member's Mark Uncured Canadian bacon 3

• 0 oz Kroger Country Style Hash Browns Shredded Potatoes

• 1 Tbsp Olive oil

Instructions:

1. Preheat the oven to 400°

2. In a large bowl, toss the potatoes, ham, oil, onion, garlic powder, salt, and black pepper until well combined.

3. Spread in an even layer on a large sheet pan lined with parchment paper

4. Bake the potatoes until the edges begin to brown, 25 to 30 minutes.

5. Using a spoon, make 8 wells in the potatoes and crack 1 egg into each well.

6. Return the pan to the oven.

7. Bake for 10-20 minutes.

8. For more runny yolks or 10 to 12 minutes more for firmer yolks.

9. Sprinkle the cheese over the potatoes.

10. Return the pan to the oven to melt the cheese, about 30 seconds.

11. Before serving, garnish the hash browns and eggs with the chives.

12. Enjoy!

WW Points (Per Serving):

Makes 8 servings of ½ cup potatoes and 1 egg. WW Points per serving - 2 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 8 servings

CALORIES: 239 TOTAL FAT: 9 g SATURATED FAT: 3 g CHOLESTEROL: 190 mg SODIUM: 463 mg CARBOHYDRATES: 24 g FIBER: 3 g SUGAR: 1 g PROTEIN: 16 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

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