Total Time: 30 mins | Yield: 8 Servings
This recipe has always been my ultimate comfort food! Every time I eat this Sheepherder’s breakfast, I feel at home! My Grandma made this all the time! I love waking up to the smell of this superb breakfast meal. You won’t be needing anything else if you have this because it is a complete meal already! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. I made notes on the bottom so you have an idea of the alternatives. Have a blessed day, friends, and I hope you are all well today. Make sure to share this recipe with your peers as well. Enjoy!
Ingredients:
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large Eggs
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheddar cheese
Directions:
1. Place a large skillet on the stove and turn the heat to medium.
2. Add bacon and onion, then cook until crispy. Reserve 1/4 cup of bacon grease and remove the rest.
3. Add the hash browns into the skillet and cook for 10 minutes until golden brown.
4. Flip each potato, then create eight holes, then add one cracked egg in each hole. Season with salt and pepper to taste.
5. Cook for another 10 minutes or until the eggs are cooked.
6. Sprinkle a generous amount of cheese over each egg and allow it to melt.
7. Serve immediately and enjoy!
Notes:
You can use pork sausage for this recipe instead of bacon.
You can use butter or oil instead of bacon grease.
You can add more eggs if you want.
Nutrition Facts:
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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