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Shepherd's Breakfast Recipe
|Sliced bacon||1 Pound, diced|
|Onion||1 Medium, chopped|
|Frozen hash brown potatoes||32 Ounce, thawed (1 Package)|
|Cheddar cheese||8 Ounce, shredded|
Calories 395 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.9%
Saturated Fat 11.1 g55.5%
Trans Fat 0 g
Cholesterol 211.9 mg
Sodium 660.7 mg27.5%
Total Carbohydrates 26 g8.8%
Dietary Fiber 2.3 g9.3%
Sugars 1.7 g
Protein 20 g40.8%
Vitamin A 10.2% Vitamin C 21.3%
Calcium 27.3% Iron 12.5%
*Based on a 2000 Calorie diet
Drain all but 1/2 cup of the drippings.
Add the potatoes to the bacon mix ture; mix well.
Cook over medium heat for about 10 minutes, turning when browned.
Make 7 evenly spaced "wells" in the browned potato mixture.
Break 1 egg into each well.
Sprinkle with salt, pepper and shredded cheese.
Cook, covered, over low heat for about 10 minutes or until eggs are set.
Garnish with chopped fresh parsley.