Sheepherder’s Breakfast
Sheepherders Breakfast is simple and delicious, filled with hash browns, bacon, and eggs. This is a hearty, one-skillet breakfast with hash browns, onion, bacon, and eggs all in one skillet. It is so simple, yet so delicious. It can be devoured plain or with a side of toast.
Ingredients
8 large Eggland's Best eggs8 large Eggland's Best eggs
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Preparation
- 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 until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one EB egg into each well. Sprinkle with salt and pepper.
- Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 8 |
|---|---|
| Calories | 354 |
| Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 222mg |
| Sodium | 617mg |
| Carbohydrates | 22g |
| Dietary Fiber | 1g |
| Protein | 17g |
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