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Sheepherder's Breakfast

 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

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

Directions

  • In a large skillet, cook bacon and onion over medium heat until bacon
  • is crisp. Drain, reserving 1/4 cup drippings in pan.
  • 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.
  • 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.
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.

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Sheepherder's Breakfast (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.