Sheet Pan Breakfast Bake
from https://damndelicious.net/

1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon [I would cook these half-way before putting on the potatoes]
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese.

Place into oven and bake until the edges begin to brown, about 20-25 minutes.

Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact.

Sprinkle eggs with Parmesan; season with salt and pepper, to taste.

Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes.

Serve immediately, garnished with chives, if desired.

6 servings