Sheet Pan Pepper Jack Eggs with Ham and Hash Browns Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper. If using frozen hash browns, thaw them in the refrigerator overnight or in the microwave, then squeeze out any excess moisture with a clean kitchen towel.

Dice the ham into small pieces if not already diced, and shred the pepper jack cheese if using a block. Crack the eggs into a large bowl and whisk with salt and pepper until fully combined. Have all ingredients measured and ready to assemble.

Instructions

Building the Base

1. 1Prepare the pan and base
   Heat the oven to 400°F (200°C). Line an 18x13-inch rimmed sheet pan with parchment paper. Spread the shredded hash browns evenly over the pan, creating a single layer that covers the entire surface. Scatter the diced ham over the hash browns.
   Look for The hash browns should cover the pan edge to edge, with ham evenly distributed.
   Tip If using frozen hash browns, thaw them first and pat dry to help them crisp.
2. 2Add the cheese
   Sprinkle the shredded pepper jack cheese evenly over the ham and hash browns, making sure to reach the corners of the pan.
   Look for The cheese covers the top in an even, patchy layer.
   Tip Shredding the cheese yourself gives better melting than pre-shredded bags.

At the end of this phase, the sheet pan is covered with a single layer of shredded hash browns, dotted with diced ham, and topped with a scattering of shredded pepper jack cheese.

The hash browns should be spread evenly, with no bare spots, and the ham and cheese should be distributed across the surface. The ingredients are ready for the egg mixture.

Adding the Eggs

3. 3Whisk the eggs
   In a large bowl, crack the eggs and add the salt and black pepper. Whisk until the yolks and whites are completely combined and the mixture is uniform in color.
   Look for The egg mixture is smooth, with no streaks of white or yolk.
   Tip Whisking thoroughly helps the eggs set evenly across the pan.
4. 4Pour the eggs over the pan
   Pour the beaten eggs evenly over the entire surface of the hash browns, ham, and cheese. Tilt the pan gently if needed to help the eggs spread into all the gaps.
   Look for The egg mixture seeps down around the hash browns and cheese.
   Tip Pour slowly to avoid pooling in one spot.

The beaten eggs have been poured evenly over the hash browns, ham, and cheese. The egg mixture should coat the top and seep down into the gaps, creating a unified layer. The pan looks colorful with the red-flecked cheese peeking through the egg. The eggs should be spread evenly, not pooling in any one area.

Baking to Golden

5. 5Bake until set
   Place the pan in the oven and bake for 25 to 30 minutes, until the eggs are fully set and the edges of the hash browns are golden and crisp. The center should feel firm when lightly pressed, and a knife inserted into the center should come out clean.
   Look for The top is golden, the cheese is melted, and the eggs are set with no jiggle.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the edges brown too quickly, cover loosely with foil for the last 5 minutes.
6. 6Rest and serve
   Remove the pan from the oven and let it rest for 5 minutes. Cut into squares with a spatula and serve warm.
   Look for The squares hold together when lifted.
   Tip Resting helps the eggs firm up slightly for cleaner slices.

After baking, the top is golden brown, the cheese is melted into a smooth layer, and the edges of the hash browns are crisp. The eggs are fully set, with no wet spots, and a knife inserted in the center comes out clean. The dish holds together when cut, and the aroma of toasted potatoes and melted cheese fills the kitchen.

Common mistakes

One common mistake is using wet hash browns, which can make the bottom soggy. Always pat them dry before spreading on the pan. Another is overbaking, which can dry out the eggs; start checking at the lower end of the baking time.

Pouring the eggs unevenly can lead to some areas setting faster than others, so pour slowly and tilt the pan to distribute. Finally, avoid using a sheet pan without a rim, as the eggs can spill over.

How to tell it’s done

The dish is done when the eggs are fully set and no longer wet or jiggly in the center. The top should be golden brown, and the edges of the hash browns should be crispy and deep golden.

A knife inserted into the center should come out clean, and the internal temperature of the eggs should reach at least 160°F (71°C). Let the pan rest for 5 minutes before cutting into squares; this helps the eggs firm up and makes serving easier.

• Egg dishes: 160°F (71°C) in the thickest part