Sheepherder's Breakfast
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 medium onion chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes thawed
- 8 large nellie’s free range eggs
- 3/4 pound bacon strips finely chopped
- Carbohydrate 0.516292812190705 g
- Cholesterol 46.2415135875 mg
- Fat 24.6222159522564 g
- Fiber 0.00969879407706933 g
- Protein 9.04537930139423 g
- Saturated Fat 9.85620180624175 g
- Serving Size 1 1 servings. (59g)
- Sodium 456.708556991747 mg
- Sugar 0.506594018113636 g
- Trans Fat 2.39478483158766 g
- Calories 261 calories
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.
