Sheepherder's Breakfast Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 eggs
- 1 medium onion chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 1 package (30 ounces) frozen shredded hash brown potatoes thawed
- 3/4 pound bacon strips finely chopped
- Carbohydrate 4.93827424975256 g
- Cholesterol 27.05321087 mg
- Fat 16.1856927618051 g
- Fiber 0.00775903526165547 g
- Protein 7.19330344111539 g
- Saturated Fat 5.6378574449934 g
- Serving Size 1 1 serving (132g)
- Sodium 386.294845593397 mg
- Sugar 4.93051521449091 g
- Trans Fat 1.73354786527013 g
- Calories 195 calories
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. Yield: 8 servings. Originally published as Sheepherder's Breakfast Main Dish in Taste of Home February/March 1994, p29 Nutritional Facts 1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
