Preheat oven to 350°F. Spray a sheet pan with non-stick cooking spray.

Spread bacon slices and sausage links onto the sheet pan.

Cook about 10-15 minutes or until the bacon and sausage are most of the way cooked. If you would

like them to be pretty well browned, cook them most of the way now. Remove bacon and sausage to

a plate and set aside (cover to keep warm).

Without cleaning the grease from the sheet pan, spread hash browns across sheet pan. Sprinkle

with desired amount of salt and/or pepper.

Cook for 20-30 minutes or until hash browns begin to brown. Cooking times will vary depending on

how thawed your shredded hash browns are and your oven.

When hash browns have started to crisp, remove sheet pan from the oven and sprinkle the cheese

over the top. Toss to combine, then use a spoon to form 8 wells in the hash browns.

Crack an egg into each “well” and sprinkle with more salt and pepper. Arrange previously cooked

bacon and sausages to the sheet pan.

Return the pan to the oven and bake for 7-8 minutes for eggs that have a runny yolk, but fully

cooked whites or for 10-11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!)