American Breakfast Bake - Danielle Walker Print

American Breakfast Bake

4.2 from 5 reviews


  • 12 slices nitrate and sugar-free bacon
  • 2 pounds potatoes (Hannah sweet, yukon or red), scrubbed clean, unpeeled
  • 1 tablespoon melted ghee or avocado oil
  • 2 teaspoons everything bagel seasoning
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 6 large eggs
  • 2 tablespoons chopped fresh chives


  1. Line a full sheet pan with parchment paper or a SilPat. Place bacon in a single layer onto the prepared pan. Turn oven on to 425F and immediately place the pan in the oven on the center rack. Bake for 8 to 10 minutes, until bacon is mostly cooked but still soft, and fat has rendered on the pan. Remove the bacon to a plate lined with towels, leaving the grease on the pan.
  2. Grate the potatoes with a cheese grater, using the grating attachment on a food processor, or using a spiralizer. Pour off all but 2 tablespoons of the bacon grease from the tray. Add the potatoes to the tray of bacon grease. Drizzle the ghee over top and sprinkle with 1 1/2 teaspoon of the bagel seasoning, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
  3. Place the tray back into oven on the top rack, and bake until the edges begin to brown, about 15-17 minutes.
  4. Remove from oven and toss the potatoes. Pack back into a single layer, then create 6 wells in the hash browns. Add the semi-cooked bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with the remaining bagel seasoning, salt and pepper.
  5. Place back into oven on the top rack and bake until the egg whites have set but the yolks are still runny and the potatoes have crisped on the top, an additional 2 to 4 minutes. Garnish with chives and serve immediately.

Keywords: breakfast, easy, Danielle Walker, against all grain, sheet pan, easy clean up, brunch, family meal