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Sheepherder’s Potatoes

Total Time

Prep/Total Time: 30 min.

Makes

10 servings

Thyme adds a nice flavor surprise to this breakfast casserole with potatoes. Serve it as a side dish at dinner—or as the main course at breakfast or brunch. —Deborah Hill, Coffeyville, Kansas
Sheepherder's Potatoes Recipe photo by Taste of Home

Ingredients

  • 5 to 6 medium potatoes (about 2 pounds), cooked, peeled and sliced
  • 12 bacon strips, cooked and crumbled
  • 1 large onion, chopped
  • 6 large eggs
  • 1/4 cup 2% 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

  1. Preheat oven to 350°. In a greased 13x9-in. baking dish, layer potatoes, bacon and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture.
  2. Bake until eggs are almost set, about 15 minutes. Sprinkle with cheese; bake until cheese is melted and eggs are set, 5-7 minutes longer.

Breakfast Casserole with Potatoes Tips

Can you make this breakfast casserole with potatoes ahead of time?

Yes, you can! We recommend prepping the onions, bacon and potatoes beforehand and combine when you're ready to bake. Here are some other make-ahead breakfast casserole recipes we think you'll enjoy.

What are some variations of this breakfast casserole with potatoes?

You can swap out the potato slices for hash browns, like we do in this hash brown breakfast casserole recipe. Or you could try using a different meat option, like crumbled sausage.

How can you store breakfast casserole with potatoes?

Like other casserole recipes, you can store this casserole for three to four days in an airtight container in the fridge.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 serving: 388 calories, 9g fat (3g saturated fat), 128mg cholesterol, 503mg sodium, 64g carbohydrate (6g sugars, 5g fiber), 14g protein.

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