Sheepherder’s Breakfast
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good breakfast ideas. 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
Ingredients
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Kerrygold shredded cheddar cheese
Reviews
My eggs broke so I ended up tossing it all together but it was just as delicious. It’s almost as good reheated, which breakfast foods usually aren’t.
This was really good! We used sweet potatoes for a healthier version.
Irene, Honey, The bacon and onions are already in the pan, just taking out most of the oil before adding the potatoes.
Winner, winner, winner.
You forgot to add the bacon and onions.
I made this and put salsa and avocado on top after. It was delicious, and the family loved it.
I make this frequently! It's amazing!
Yum! I love reading the comments...my daily amusement. Some folks treat the recipe like a legal document. In my mind a recipe is a suggested guide. Life is too short and too much fun to live it with underwear in a bunch. ??????
Very good but I ended up cooking eggs to long as they ended up with yolk cooked through.
only one suggestion, in lieu of shredded hash browns, I use Southern Style O'Brien Hash Browns with Onions