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.
Make This Recipe
8 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
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.