Serving Spoon Breakfast Recipes

SHEEPHERDER'S BREAKFAST

Sheepherder's Breakfast image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

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 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

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 8 evenly spaced wells in potato mixture. Break 1 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 Facts : Calories 354 calories, Fat 22g fat (9g saturated fat), Cholesterol 222mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

LOADED BREAKFAST SKILLET

Loaded Breakfast Skillet image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

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