Served with toast, juice, and tea or coffee, this recipe will be a sure hit!

Sheepherder’s Breakfast

Ingredients

3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 — 30 oz. package frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Directions

~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 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.

~Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.