Sheet Pan Breakfast Bake

Prep Time: 10 minutes

Bake Time: 37 minutes

Total Time: 47 minutes

Servings: 8



1 cup Greek yogurt

One ¼ cup self-rising flour, plus more for kneading

1 tsp. carne asada seasoning (such as Lawry’s)

cooking spray

Five large eggs

1 cup shredded Colby cheese

1 cup frozen shredded hash brown potatoes, thawed

2 tbsp. salsa

Four slices bacon

green onions for garnish



The oven should be preheated to 350 degrees F (175 degrees C). Use nonstick cooking spray to coat a baking sheet.

Combine the flour, Greek yogurt, and carne asada seasoning in a medium bowl. Stir until a shaggy dough forms.

Transfer to a surface dusted with self-rising flour, and smooth out with a kneading motion for about 5 minutes. The dough may need more flour if it is too sticky.

The dough should be smooth after 5 minutes of kneading. The dough should be shaped to fit a sheet pan. For 12 minutes, bake the dough in a preheated oven.

In the meantime, combine the hash browns, salsa, cheese, eggs, and cheese in a bowl. Add the bacon to a large skillet, and cook for about 7 minutes, turning it occasionally, until it is uniformly browned.

Bacon should be transferred to a drip tray. Let the bacon cool before chopping it coarsely. Over the dough, pour the egg mixture. Bacon is sprinkled on top.

Cook for around 25 minutes or until the eggs are set. Green onions should be sliced and added after oven removal. Before serving, allow it to cool somewhat.