Ingredients
10 bacon strips1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1-1/2 cups shredded pepper jack cheese1 cup shredded cheddar cheese8 large eggs1/4 teaspoon pepper1/4 cup chopped green onions
Preparation
Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon.
In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes.
Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.
