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

Sheepherder's Breakfast Recipe

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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 on 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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Sheepherder's Breakfast

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 30, 2015

"Nice"

MY REVIEW
Reviewed May. 29, 2015

"I've been making this same dish for years, maybe I got it from TOH, I can't remember. I noticed it wasn't in my recipe box but it is now. I make my own hash browns even though it takes a bit longer and when using bacon I always use a whole pound of thick sliced. When using sausage and there isn't enough fat in the pan, not a problem, I have a bacon grease can with a strainer inset in the top. I add how ever much I think it takes to do the job. My husband likes his eggs cooked over medium, I like mine sunny side up ultra runny with some of the white still clear so I just add my eggs towards the end of cooking time. And I always use a good full 2 cups of cheese. For a change of pace I'll add a couple of diced Serrano peppers, seeds and all, when the potatoes go into the pan and top it off with grated pepper jack and some hot sauce or salsa. The recipe says it serves 10 but only calls for 8 eggs, what gives? I always serve people 2 eggs unless I'm scrambling and then I allow 3 eggs per person."

MY REVIEW
Reviewed May. 29, 2015

"Now this is what I call good old timey food. this is what my grandmother made for us . we never left 1 little something on our plates. thanks 4 this DAM good rec. scotty."

MY REVIEW
Reviewed May. 7, 2015

"This was great! I am a huge breakfast fan, so this is a keeper!"

MY REVIEW
Reviewed Apr. 13, 2015 Edited Apr. 14, 2015

"Loved this dish. Super easy and is great for next morning leftover breakfast, too. The only adjustment I made was cooking the hash browns an extra 5 minutes (I like them crisp) and less time once the eggs are added (I prefer over easy)! Sooo good!"

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