Crispy Southwest Breakfast Bowl
Sheet-pan eggs, bacon, and hash browns with avocado, salsa, and a runny yolk. One pan, 18 minutes, meal-prep friendly.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 6 strips bacon strips
- 2 cups frozen shredded hash browns
- 4 whole eggs
- 1 whole avocado
- ½ cup salsa (fresh or jarred)
- ¼ cup cheddar cheese, shredded
- 1 whole lime
Instructions
- 1
Arrange bacon on a sheet pan. Roast at 400°F for 8 minutes until crispy.
- 2
Push bacon to one side. Spread hash browns on the empty space, drizzle with oil, season with salt and pepper.
- 3
Return pan to oven for 6 minutes until hash browns are golden and crispy at edges.
- 4
Make 4 wells in the hash browns. Crack an egg into each well. Return to oven for 4 minutes until whites set, yolks still jiggle.
- 5
Remove from oven. Top with cheese, crumbled bacon, salsa, and sliced avocado. Squeeze lime over the top.
- 6
Serve hot directly from the pan.
Tools you’ll need
- sheet pan (18×13-inch)
- oven
- spatula or tongs
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