<ul><li>3/4 pound bacon strips, finely chopped</li><li>1 medium onion, chopped</li><li>1 package (30 ounces) frozen shredded hash brown potatoes, thawed</li><li>8 large eggs</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon pepper</li><li>1 cup shredded cheddar cheese</li><li>In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan. </li><li>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 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper. </li><li>Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted. </li></ul>

Shepherds pie

<img src="https://cdn3.tmbi.com/toh/Recipe/testkitchenapproved.png" width="65" height="65"><div dir="ltr"> My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, <a href="https://www.tasteofhome.com/collection/5-ingredient-easy-breakfast-ideas/" dir="ltr">easy breakfast ideas</a>. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon</div><video class="jw-video jw-reset" tabindex="-1" disableremoteplayback="" webkit-playsinline="" playsinline=""></video><div><span aria-live="assertive">Volume 0%</span></div><div dir="ltr"><button aria-checked="false" type="button" role="button" aria-label="facebook" tabindex="0" dir="ltr"> facebook</button><button aria-checked="false" type="button" role="button" aria-label="twitter" tabindex="0" dir="ltr"> twitter</button><button aria-checked="false" type="button" role="button" aria-label="email" tabindex="0" dir="ltr"> Email</button><button aria-checked="false" type="button" role="button" aria-label="pinterest" tabindex="0" dir="ltr"> pinterest</button></div><div aria-label="link" role="button" tabindex="0" dir="ltr"><button aria-checked="false" type="button" role="button" dir="ltr"> Link</button><textarea readonly="true" dir="ltr">https://www.tasteofhome.com/recipes/sheepherder-s-breakfast/?jwsource=cl</textarea></div><div aria-label="embed" role="button" tabindex="0" dir="ltr"><button aria-checked="false" type="button" role="button" dir="ltr"> Embed</button><textarea readonly="true" dir="ltr">&lt;iframe src="//content.jwplatform.com/players/A4Eb3CO6-xSartojx.html" width="640" height="360" frameborder="0" scrolling="auto"&gt;&lt;/iframe&gt;</textarea></div><UL><LI><img src="https://www.tasteofhome.com/wp-content/themes/bumblebee-toh-child/images/recipes/test-kitchen-approved-check.png" width="25" height="19"></LI></UL><h2>Ingredients</h2><UL><LI>3/4 pound bacon strips, finely chopped</LI><LI>1 medium onion, chopped</LI><LI>1 package (30 ounces) frozen shredded hash brown potatoes, thawed</LI><LI>8 large eggs</LI><LI>1/2 teaspoon salt</LI><LI>1/4 teaspoon pepper</LI><LI>1 cup shredded cheddar cheese</LI></UL><div data-position="below"><button>Buy Ingredients</button></div><h2>Directions</h2><UL><LI><span>In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.</span></LI><LI><span> 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 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.</span></LI><LI><span> Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.</span></LI></UL><h2>Sheepherder’s Breakfast Tips</h2><h3>What do I do with leftover bacon grease?</h3><div dir="ltr"> Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other <a href="https://www.tasteofhome.com/collection/what-to-do-with-bacon-grease/" dir="ltr">bacon grease ideas</a>.</div><h3>Are there any variations I can make with this recipe?</h3><div dir="ltr"> This <a href="https://www.tasteofhome.com/collection/top-rated-breakfast-recipes/%E2%80%9D" dir="ltr">top-rated breakfast recipe</a> can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.</div><h3>Can I make this with more or less eggs?</h3><div dir="ltr"> Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these <a href="https://www.tasteofhome.com/collection/best-egg-recipes/" dir="ltr">egg recipes</a>.</div><h5>Nutrition Facts</h5><div> 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.</div>

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

<ul><li>3/4 pound bacon strips, finely chopped </li><li>1 medium onion, chopped </li><li>1 package (30 ounces) frozen shredded hash brown potatoes, thawed </li><li>8 large eggs </li><li>1/2 teaspoon salt </li><li>1/4 teaspoon pepper </li><li>1 cup shredded cheddar cheese </li> </ul>

<ul><li><span>In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan. </span> </li><li><span>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 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper. </span> </li><li><span>Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted. </span> </li> </ul>

Are there any variations I can make with this recipe?

Sheepherder’s Breakfast

Shepherds pie

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