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Sheepherder's Breakfast in a cast-iron skillet with potatoes and onions around the skillet.
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5 from 1 vote

Sheepherder's Breakfast

Course: Breakfast
Cuisine: American
Keyword: Sheepherder's Breakfast
Servings: 6 Servings
Calories: 328kcal


  • 1/2 lb bacon chopped
  • 1 white onion diced
  • 15 to 30 ounces frozen hash browns
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • fresh cilantro for garnish


  • In a large, oven-safe skillet, cook onion and bacon over medium heat until bacon is crispy.
  • Add in hash browns season with salt and pepper. Cook 7 to 10 minutes, stirring occasionally until potatoes are cooked through.
  • Preheat oven to 400 degrees.
  • Sprinkle the cheese over the hash browns. Use a spoon to create 6 small wells in the potato mixture. Crack eggs into holes.
  • Transfer skillet to oven and cook 10 minutes, until egg whites are set.



You can used cubed or shredded hash browns in this recipe.


Calories: 328kcal | Carbohydrates: 16g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 198mg | Sodium: 582mg | Potassium: 387mg | Fiber: 1g | Vitamin A: 345IU | Vitamin C: 7.6mg | Calcium: 106mg | Iron: 1.8mg