Brunch all on one pan. Hash browns, red peppers, and kale topped with eggs are baked on a sheet pan - a whole meal and minimum mess.
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3 tablespoons Land O Lakes® Butter with Canola Oil
1 (20-ounce) package refrigerated shredded hash browns
1 medium (1 cup) onion, finely chopped
1 medium (1 cup) red bell pepper, finely chopped
3/4 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (3 ounces) stemmed, chopped kale
1 cup shredded Cheddar cheese
4 large Land O Lakes® Eggs
Heat oven to 450°F.
Melt butter with canola oil on half sheet pan in oven 1 minute or until melted.
Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake an additional 15 minutes.
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
Stir in 1/2 cup cheese to hashbrown mixture. Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.
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