Sheepherder’s Potatoes

Name: Sheepherder's Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 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

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.

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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