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#CheesyEggs celebrates the delicious combination of melted cheese and perfectly cooked eggs. It showcases creative recipes, mouth-watering visuals, and comforting breakfast ideas, appealing to food lovers and cooking enthusiasts.

This recipe is for mornings when you can barely get out of bed, much less cook an entire breakfast spread…and then wash a bunch of dishes. And now that potatoes are a ZPF, olive oil and cheese are the only ingredients with Points! What you’ll need: ✨ Cooking spray - 4 sprays ✨ Refrigerated hashbrowns - 20 oz ✨ Olive oil - 1 Tbsp ✨ Red onion - 1 small, thinly sliced ✨ Garlic powder - 1½ tsp ✨ Kosher salt - 1 tsp ✨ Black pepper - ¼ tsp ✨ Egg - 6 large ✨ Reduced-fat cheddar cheese - ¾ cup, shredded ✨ Chives - 2 Tbsp, chopped How to make it: 1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray. 2. In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan. 3. Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks. 4. Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives. 💫 223 calories + 12 g protein + 20 g carbs + 2 g fiber + 10 g fat + 2 g sugar = 2 Points for ½ cup potatoes and 1 egg (recipe makes 6 servings) #sheetpan #sheetpanmeal #weightwatchers #weightwatchersrecipe #cheesyeggs #hashbrowns #sheetpanrecipe #sheetpanrecipes #hashbrownrecipe #weightwatchersbreakfast #easybreakfast #breakfast #breakfastideas #healthybreakfast #healthybreakfastideas

This recipe is for mornings when you can barely get out of bed, much less cook an entire breakfast spread…and then wash a bunch of dishes. And now that potatoes are a ZPF, olive oil and cheese are the only ingredients with Points! What you’ll need: ✨ Cooking spray - 4 sprays ✨ Refrigerated hashbrowns - 20 oz ✨ Olive oil - 1 Tbsp ✨ Red onion - 1 small, thinly sliced ✨ Garlic powder - 1½ tsp ✨ Kosher salt - 1 tsp ✨ Black pepper - ¼ tsp ✨ Egg - 6 large ✨ Reduced-fat cheddar cheese - ¾ cup, shredded ✨ Chives - 2 Tbsp, chopped How to make it: 1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray. 2. In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan. 3. Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks. 4. Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives. 💫 223 calories + 12 g protein + 20 g carbs + 2 g fiber + 10 g fat + 2 g sugar = 2 Points for ½ cup potatoes and 1 egg (recipe makes 6 servings) #sheetpan #sheetpanmeal #weightwatchers #weightwatchersrecipe #cheesyeggs #hashbrowns #sheetpanrecipe #sheetpanrecipes #hashbrownrecipe #weightwatchersbreakfast #easybreakfast #breakfast #breakfastideas #healthybreakfast #healthybreakfastideas

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