Sheet Pan Breakfast Bake
Description
A layered breakfast bake with two ingredient dough, eggs, and bacon.
Ingredients
•
1 cup Greek yogurt
•
1 1/4 cups self-rising flour, plus more for kneading
•
1 teaspoon carne asada seasoning (such as Lawry's®)
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cooking spray
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5 large eggs
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1 cup shredded Colby cheese
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1 cup frozen shredded hash brown potatoes, thawed
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2 tablespoons salsa
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4 slices bacon
•
green onions for garnish (optional)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a sheet pan with nonstick cooking spray.
2
Mix Greek yogurt, flour, and carne asada seasoning together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for about 5 minutes until smooth. Continue adding flour as needed if the dough is too sticky.
3
Knead dough for about 5 minutes until smooth.
4
Shape dough to fit into sheet pan.
5
Bake dough in the preheated oven for 12 minutes.
6
Meanwhile, stir together eggs, cheese, hash browns, and salsa in a bowl.
7
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Remove bacon to a drip line tray. Let cool before roughly chopped bacon.
8
Pour egg mixture over dough. Sprinkle bacon over the top.
9
Cook until eggs are set, about 25 minutes.
10
Remove from oven and top with chopped green onions. Allow to cool slightly before serving.