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Tittle : AMERICAN BREAKFAST BAKE
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AMERICAN BREAKFAST BAKE

 

With the holiday season in full swing, I think it’s the perfect time to share this brand new recipe for my American Breakfast Bake! We are typically a pretty simple breakfast family. Even when we go out for breakfast or if we are traveling and have the luxury of room service, we almost always order the “American Breakfast” on the menu – bacon, potatoes, and eggs your way. This paleo-friendly version of this classic breakfast is all made on one sheet pan, so it limits the number of dishes and makes it super easy for those busy mornings. 

This American Breakfast Bake is a little less traditional but incredibly flavorful by sprinkling my Everything Bagel seasoning on top. It is a salty mix of onion, garlic, sesame, and poppy seeds. If you love a little spicy kick to your breakfast you can also drizzle Sriracha over top for a flavor-packed combo. This recipe is a great breakfast to serve if you are having family over for the holidays or just craving a comforting breakfast meal! 

The potatoes: 

One of the questions I get asked the most is if I eat white potatoes. I personally do not tolerate them very well, so I always swap them out with Hannah Sweet Potatoes or another variety of sweet potatoes. Ryan and the kids tolerate white potatoes perfectly fine, so for them, I will use Yukon or red potatoes for this recipe. You can accommodate everyone here, just separate the tray and use half sweet potatoes and half white potatoes. Or you can mix and match for a medley of potatoes! 

The seasoning: 

I use my homemade Everything Bagel Seasoning here, which you can find the full recipe for in my cookbook Eat What You Love. If you don’t have that cookbook yet, there are a couple of store-bought brands with clean ingredients that you can use in its place. Trader Joe’s has an everything bagel spice and I can always find one at Whole Foods or Thrive Market. 

Shortcuts and prepping ahead: 

I am all about using shortcuts to make your life easier and spend less time in the kitchen. There are several ways you can make this recipe even simpler. I like to use the convection oven to get this recipe done in half the time. Using it really crisps up the potatoes! You can cook it at 400F for a convection oven. 

You can also use frozen hash browns here, or purchase pre-spiralized sweet potatoes. Just be sure to double-check the ingredients. If you are using fresh potatoes at home, you can shred them the night before and soak them in a bowl of water in the fridge. You can pre-cook the bacon up to 3 days before and save the bacon fat in a jar to use when you are ready. 

Another great make-ahead tip that can save time in the morning is cooking everything but the eggs, letting it cool to room temperature and then storing everything in the fridge for 5 days. You can reheat it under a broiler for 2 to 3 minutes or until heated through and crispy and then add fresh eggs or Hard Boiled Eggs! 

I hope you enjoy this recipe! If you are looking for more breakfast recipes, be sure to check out the breakfast tab on my blog for all your paleo breakfast needs! 

INGREDIENTS

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

INSTRUCTIONS

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.

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.

Place the tray back into oven on the top rack, and bake until the edges begin to brown, about 15-17 minutes.

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.

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.

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