Sheepherder's Breakfast
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
10 ServingsPrep/Total Time: 30 min.
Ingredients
- 1 pound sliced bacon, diced
- 1 medium onion, chopped
- 32 ounces frozen shredded hash brown potatoes, thawed
- 10 eggs
- Salt and pepper to taste
- 2 cups (8 ounces) shredded cheddar cheese, optional
- Chopped fresh parsley
Directions
- In a large skillet, cook bacon and onion until bacon is crisp. Drain
- all but 1/2 cup of the drippings. Add hash browns to skillet; mix
- well.
- Cook over medium heat for 10 minutes, turning when browned. Make 10
- "wells" evenly spaced in hash browns. Place one egg in each well.
- Sprinkle with salt and pepper. Sprinkle with cheese if desired.
- Cover and cook over low heat for about 10 minutes or until eggs are
- set. Garnish with parsley; serve immediately. Yield: 10 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.