Prep/Total Time: 30 mins | Makes: 8 servings
This has been my go-to and one of my most favoured breakfast casseroles. It’s a breeze to make, easily modifiable to suit your taste, and a perfect pair with toast, juice, and milk or coffee. This Sheepherder’s Breakfast is a cult favourite and an easy and quick way to feed the whole crowd!
3/4 lb bacon strips, finely chopped
1 medium onion, chopped
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
8 large Eggs
1/2 tsp salt
1/4 tsp pepper
1 c. shredded cheddar cheese
How to make Sheepherder’s Breakfast
Step 1: Cook the bacon and onion in a large skillet over medium heat until the bacon is crisp. When done, drain the excess grease, leaving only 1/4 cup of drippings in the pan.
Step 2: To the pan, add the hash browns, stir, and cook for about 10 minutes over medium heat until the bottom is golden brown, uncovered. Flip the potatoes and create 8 even spaced wells in the potato mixture using the back of a spoon. Into the wells, break 1 egg each and sprinkle with salt and pepper.
Step 3: Cover the pan and continue to cook for 10 minutes more over low heat until the eggs are set and the potatoes are tender. Then, sprinkle with cheese and let the dish stand until the cheese has melted.
1. You can store the leftover bacon grease in the fridge and use it later.
2. This recipe is easily modifiable. You can swap the bacon with country pork sausage if desired, or omit the meat if you want to make it vegetarian. You can also substitute the 1/4 cup reserved bacon drippings with either oil or butter.
3. Feel free to make this dish with less or more eggs. You can create as many wells as you’d like to put in the eggs.
1 serving: 354 Calories | 22g Fat (9g saturated fat) | 222mg Cholesterol | 617mg Sodium | 22g Carbohydrate (2g sugars, 1g fibre) | 17g Protein.
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