Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 11 2026
Back To School - Sheet Pan Breakfast For Dinner
Image From thepioneerwoman.com
14 oz. frozen shredded hash browns (about 3 cups)
4 cups packed chopped kale
1 red onion, cut into 1/4-inch wedges
2 Tbsp. olive oil
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
10 to 12 frozen fully-cooked breakfast sausage links, thawed
6 large eggs
1 cup shredded cheddar cheese (about 4 ounces)
Toasted bread, for serving
Preheat the oven to 400 ̊F. Toss together the hash browns, kale, red onion, olive oil, salt, and pepper on a large rimmed baking sheet.
Bake until the onion is softened and the hash browns are starting to brown, about 15 minutes. Remove from the oven and stir, then add the sausages to the baking sheet.
Make 6 spaces on the baking sheet and gently crack an egg into each space. Sprinkle each egg with a pinch of salt. Bake for 4 minutes.
Remove the baking sheet from the oven and sprinkle the cheese on top. Bake until the egg whites are set but the yolks are still runny, 2 to 4 minutes more. Serve with toasted bread.