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Sheepherder's Potatoes

 Sheepherder's Potatoes
Thyme adds a nice flavor surprise to this hearty casserole. Serve it as a side dish at dinner—or as the main course at breakfast or brunch.
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 5 to 6 medium potatoes (about 2 pounds), cooked, peeled and sliced
  • 12 bacon strips, cooked and crumbled
  • 1 large onion, chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese

Directions

  • In a greased 13-in. x 9-in. baking dish, layer potatoes, bacon and
  • onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme.
  • Pour over potato mixture.
  • Bake at 350° for 15 minutes or until eggs are almost set.
  • Sprinkle with cheese; bake at additional 5 minutes or until cheese
  • melts and eggs are set. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 214 calories, 11 g fat (5 g saturated fat), 176 mg cholesterol, 544 mg sodium, 18 g carbohydrate, 2 g fiber, 11 g protein.

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Sheepherder's Potatoes (continued)

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