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Sheepherder's Breakfast Recipe
Sheepherder's Breakfast Recipe photo by Taste of Home

Sheepherder's Breakfast Recipe

Read Reviews (20)
4.75 20
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 3/4 pound bacon strips, finely chopped
  • 1 medium onion, chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
  2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
  3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.
Originally published as Sheepherder's Breakfast Main Dish in Taste of Home February/March 1994, p29

Nutritional Facts

1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Enjoy this recipe with a sparkling wine.

Reviews for Sheepherder's Breakfast(20)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2014

My husband and I enjoyed this recipe for dinner. We are vegetarians so I substituted Morning Star soy bacon in the recipe. I will make this recipe again. Thanks for sharing the recipe, Pauletta.

MY REVIEW
Reviewed Mar. 19, 2014

How delicious is this? Was a hit, and a great breakfast for campin.g I didn't use frozen potatoes though, it did take longer to cook but it was fresh. A keeper.

MY REVIEW
Reviewed Mar. 17, 2014

I make this often, when I have leftover ham I chop it and use that instead of bacon. I have also used browned breakfast sausage when I had no bacon or ham.

MY REVIEW
Reviewed Mar. 11, 2014

This has been a breakfast favorite when all six of our kids are home since it was first published in TOH. The only change I make is using the whole pound of bacon since we enjoy the flavor of bacon. It's also a good supper dish.

MY REVIEW
Reviewed Feb. 11, 2014

I made this tonight. It was very easy to make and so delicious!!! My boyfriend requested it after I posted it on FaceBook because it looked yummy and fortunately we had everything to make it already. I would recommend this in a heartbeat and kids would love it as well!!!

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