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My sister-in-law always made this delicious breakfast dish when we were camping. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children...Now I've passed this recipe to them. —Pauletta Bushnell, Albany, Oregon
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 239 calories, 12 g fat (4 g saturated fat), 225 mg cholesterol, 314 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.
Originally published as Sheepherder's Breakfast Main Dish in Taste of Home February/March 1994, p29
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Reviewed on Oct. 27, 2011 by tstreich
We love this dish! I've been making this ever since it came out in 1994! Just dug it out again today because I was craving a good, down home breakfast with some substance and still love it! If I don't have bacon, I'll sub another meat or if I have the bacon bits on hand I'll use those and then I'll use a couple Tbsp of butter and a couple Tbsp of Olive oil as needed to crisp up the hash browns. Yum!
Reviewed on Oct. 04, 2011 by timburly
the family loved it!!! We topped each egg differently for each person... It made a yummy supper for everyone!!
Reviewed on Jan. 22, 2011 by abbie2005
satisfying and delicious!
Reviewed on May. 14, 2010 by Corinne Villa
I served this dish at a ladies only brunch and it was a huge hit! I cooked and served it in a large, red, oval enameled cast iron pan. The only change I made to the recipe was to spray the pan with a nonstick cooking spray. It worked great. No problem with anything sticking. I garnished with a tomato skin rose and fresh, flat leaf parsley. It looked gorgeous. Even more importantly, it was scrumptious! The ladies loved it and they all asked for the recipe. This recipe is a winner, dressed up for a party or just as it is for breakfast around the campfire!
Reviewed on Oct. 05, 2009 by cwbuff
I love this change of pace breakfast. Next time I think I'll try it with diced ham and green pepper. In that case, if you don't have bacon drippings saved, use 1/2 cup regular cooking oil. You need a really big skillet, though. I used my stainless steel chicken fryer but the potatoes stuck to it - get a really big cast iron or non-stick one (you will need something large enough for a cover). Also, make sure your potatoes are thawed. I definitely will be making this recipe again.
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