Breakfast recipe · from the recipe book
Sheet-Pan Parmesan Cheddar Hash Brown Egg Bake
Crisp golden shredded potato crust topped with fluffy eggs, sharp cheddar, nutty Parmesan, tender spinach and sweet peppers.

- Sheet pan
- 1 hr · 25 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 2 medium450 gRusset potatoesscrubbed and coarsely grated
- 1½ tbsp20 gOlive oil
- ⅓ cup grated30 gGrated Parmesan
- 8 large400 gEggs
- ⅓ cup (80 ml)100 gMilk, 2%
- 1 cup shredded100 gCheddar cheeseshredded
- 4 cups loosely packed120 gBaby spinachroughly chopped
- 1 medium120 gRed bell pepperdiced
- 1 medium120 gGreen bell pepperdiced
- 2 medium30 gGreen onionsthinly sliced
- ¾ tsp2 gPaprika (sweet or smoked)
- ¾ tsp2 gGarlic powder
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
Steps
- Preheat the oven to 425°F (220°C) and line a quarter sheet pan (about 9x13 inches) with parchment.
- Squeeze the grated potato hard in a clean towel to remove as much liquid as possible.
- Toss the potato with the olive oil, half the Parmesan, half the salt and half the black pepper, then press it in an even layer across the sheet pan.
- Bake the potato crust for 20 minutes, until the edges are golden and crisp.
- While the crust bakes, whisk the egg with the milk, paprika, garlic powder, the remaining salt and the remaining black pepper.
- Scatter the spinach, red bell pepper, green bell pepper and half the green onion over the hot crust, then sprinkle on the cheddar.
- Pour the egg mixture evenly over the vegetables and top with the remaining Parmesan.
- Lower the oven to 375°F (190°C) and bake 18 to 22 minutes, until the center is set and reaches 160°F (71°C).
- Rest 5 minutes, sprinkle with the remaining green onion, and cut into 4 squares.
Contains: Milk, Egg.
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Saved in the Every Helping recipe book on October 24, 2026.
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