Name: Sheet Pan Hash Brown Breakfast Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 9 servings
Ingredients: Vegetable oil, for brushing; 9 frozen hash brown patties (see Cook’s Note); 1/4 cup whole milk; 12 large eggs; Kosher salt and freshly ground black pepper; 18 slices potato bread; 2 tablespoons unsalted butter, melted; 1 1/2 cups grated mild yellow Cheddar (6 ounces); 1 1/2 cups grated pepper Jack cheese (6 ounces); 6 baby bell peppers, seeded and thinly sliced crosswise; 3 scallions, thinly sliced; 9 slices cooked bacon, broken in half crosswise; Sriracha, for drizzling

Directions

Watch how to make this recipe.

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
Brush a rimmed sheet pan with vegetable oil and arrange the hash browns in a 3-by-3 grid, evenly spaced so they aren’t touching. Bake until golden brown and very crispy, 20 to 25 minutes.
Meanwhile, whisk the milk, eggs, 1 teaspoon salt and a generous amount of pepper in a large bowl. Shingle the bread slices on another sheet pan so they all fit.
Carefully remove the hash brown baking sheet from the oven and brush the spaces in the pan with the melted butter. Pour the egg mixture around (not on top of) the hash browns and top with the grated Cheddar and pepper Jack, sliced bell peppers and scallions. Top each hash brown patty with 2 bacon halves.
Put the sheet pan with the bread on the top rack and the sheet pan with the eggs on the bottom rack. Bake, flipping the bread halfway through, until the eggs are puffed and set and the bread is toasted, 8 to 10 minutes. Drizzle the eggs with sriracha.
Use a metal spatula to cut into 9 portions and transfer to 9 bread slices. Top with the remaining bread and cut each sandwich in half. Serve immediately.