Sheepherder’s Breakfast

Name: Sheepherder's Breakfast
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings.
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 shredded cheddar cheese

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

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 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.

Nutrition Facts

1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

Originally published as Sheepherder's Breakfast in Taste of Home February/March 1994

Reviews

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Average Rating:

Brian

Nov 24, 2018

It was delicious. Now when I cooked it, I excluded the bacon (not a big fan) and cooked the hashbrowns in 4 tbsp butter. And I only used six eggs (I'll probably use eight eggs next time, I only had six eggs last time)
Grammy Debbie

Oct 31, 2018

So good and such a great Saturday morning breakfast. This was a great opportunity to try out my new ceramic-coated skillet and it made this dish even better as cleanup was a breeze.
Krstos3

Jun 11, 2018

Made this last night for company and “breakfast for supper”. Made pancakes to go with it but it could easily b a meal in itself. So good and easy! A keeper recipe!
Jack

Jun 3, 2018

I hate to be nit picky but yield 10 servings, yet the recipe calls for only 8 eggs.
cookie20

Jun 3, 2018

Very good! Have made this numerous times. Calm down, Leslie. It's a recipe, not instructions to survive the apocalypse. Common sense would guide one to use 10 eggs, if actually serving 10.
Eve

Jun 3, 2018

To Leslie- read 1and 2. It says cook the bacon and onion in skillet. Drain. 2 says add the potatoes- meaning add to the skillet that has the drained bacon and onion.
Leslie

Jun 3, 2018

Recipe says it serves 10 people, but only uses 8 eggs. Two people don't get eggs? Two people share their eggs? And when is the bacon and onion added back into the mix? You guys need to have better proof readers.
mindysmama

Jun 3, 2018

Beverly you never remove them.
Beverly

Jun 3, 2018

QUESTION: When do you add the bacon and onions back in?
kelliemurray

Nov 17, 2017

This sounds amazing!!!