Sheepherders Breakfast is a simple, yet flavorful all-in-one breakfast is cooked in a skillet on the stove using simple ingredients. Crispy hashbrowns are mixed with crumbled bacon, and topped with eggs and parmesan cheese.
All-In-One Breakfast
This recipe is popular to make while camping, but don’t let that stop you from making it at home. It’s perfect for Sunday brunch when you’ve got a hungry family to feed. Just like our bacon sausage breakfast pizza and the easy sheet pan pancakes topped with berries, this is cooked in one dish making prep and clean up a breeze!
IT’S FILLING – With crispy potoatoes, bacon and eggs, you’re sure to be filled and satisfied after this meal.
CONVENIENT – Dumping all the ingredients into one pan makes this recipe simple. There’s one pan to focus on the stove and less dishes to clean up.
FAMILY-FRIENDLY – Hashbrowns, bacon and eggs are beloved by everyone. Even my pickiest kid will eat this recipe! I just need to separate the ingredients from eachother so that she actually will.
Recipe Ingredients
Only four main ingredients, plus spices and cheese for flavor! Here’s what you’ll need to make this recipe:
HASHBROWNS – I used a 2 lb (32 0z) bag of frozen hashbrowns for this recipe. The hashbrowns should be small in size for faster cooking and to make room for the eggs to cook on top. You can use shredded or cubed hashbrowns.
BACON – A full package of bacon is cooked and then crumbled. This is mixed in with the crispy cooked hashbrowns.
EGGS – This recipe can cook up to 10 large eggs. Depending on how many people to feed, you can add more eggs.
ONION – Half a yellow onion is chopped and added to hashbrowns.
CHEESE – Freshly grated parmesan cheese adds rich flavor. You could also use shredded cheddar cheese or mozzarella but the taste won’t be the same.
SPICES – This recipe uses a mix of spices to add flavor to the hashbrowns including chili powder, paprika, cumin, garlic powder, red pepper flakes, salt and ground black pepper.
Pro Tip: This recipe makes the perfect camping meal! Everything can be cooked in a cast iron skillet over the campfire grill or camp stove.
Variations
Veggies can easily be added to the hashbrowns while cooking. Choose softer veggies that will cook faster and won’t release too much moisture while cooking. Here are a few ideas:
- MUSHROOMS – White or brown mushrooms sliced small.
- ASPARAGUS – Cut into quarters then sauteed with other ingredients.
- BELL PEPPER – Red, green or yellow bell pepper chopped small.
- SPINACH – A handful of fresh baby spinach sauteed until wilted.
- HAM – Bacon can be substituted for ham or Canadian bacon.
How To Make Sheepherders Breakfast
This recipe uses three main steps, cooking bacon, then hashbrowns, then eggs. Here’s an overview with full instructions at the bottom of this post:
- COOK BACON – Cook the bacon in the large pan until it’s crispy on both sides. Blot with a paper towel and crumble into bite-sized pieces.
- COOK HASHBROWNS – Drain excess grease, keeping about 2 Tbsp of the bacon grease. Cook the chopped onion for 1-2 minutes over medium-high heat. Next, add the hashbrowns and all spices. Cook until edges are crispy, about 5-8 minutes. Mix in the cooked bacon.
- COOK EGGS – Make little dents in the hashbrowns and crack the eggs straight into the pan. Sprinkle with salt and pepper, and red pepper flakes. Cover with a lid for 2-3 minutes, until eggs are no longer translucent and cooked. Sprinkle on freshly grated parmesan cheese.
Pro Tip: The best pan to use for this recipe is a frying pan, cast iron skillet or a braising pan like the one I used. Something that is shallow in height and wide will work the best so there’s more room for the hashbrowns to cook.
Ways To Serve
There are so many ways to serve this delicious recipe. Here are a few ideas:
- SAUCES – Add hot sauce, a side of sour cream, salsa or ketchup.
- ON TOAST – Scoop it right onto toast for a very filling breakfast.
- WITH SALAD – Add fresh veggies to round out the meal.
- FRESH FRUIT – Strawberries, blueberries, canteloupe, honeydew melon, or sliced oranges.
Storing Leftovers
Leftovers taste great for breakfast or lunch!
REFRIGERATE – Store the recipe in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
TO REHEAT – Leftovers can be reheated for a minute or two in the microwave, heated in a skillet on the stove, or in the oven at 350F until warmed through.
Common Questions
Use a cast iron skillet and make this recipe over a campfire with a grate or use a camping stove. Cover the pan with aluminum foil while cooking the eggs. This will trap the heat and allow the eggs to cook faster.
Yes! Both shredded and cubed hashbrowns will work for this recipe.
Yes absolutely. Many people use shredded cheddar cheese for this recipe. You can also use mozzarella but it doesn’t have as much flavor as sharp cheddar or parmesan.
Sheepherders breakfast is perfect for Sunday brunch, bringing hashbrowns, chopped bacon and eggs all together in one dish. This recipe is filling, flavorful and simple.
More Breakfast Recipes
If you love breakfast as much as we do, then you are sure to love some of these yummy ideas:
- Bacon Sausage Breakfast Pizza
- 12 Healthy Breakfast Toast Toppings
- Egg Bacon Breakfast Sandwiches
- Baked Pumpkin Spiced Oats
- Quinoa Egg Muffins
- Banana Oatmeal Muffins
Sheepherders Breakfast Recipe
Ingredients
- 1 lb bacon
- 1 cup chopped yellow onion
- 32 oz frozen hashbrowns
- 6-8 eggs
- 2 Tbsp grated parmesan cheese
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes
Instructions
- Cook the bacon on both sides in a large pan over medium-high heat until crispy.
- Blot with a paper towel, then chop into crumbled pieces.
- Drain excess bacon grease from the pan, except for about 2 Tbsp worth. Add the chopped onion and cook until onion turns translucent.
- Add the hashbrowns and all spices. Mix together and cook until edges turn crispy, about 5-8 minutes.
- Stir in the crumbled bacon.
- Make dents in the hashbrowns then crack the eggs into the spaces. Sprinkle the tops with salt and pepper and red pepper flakes. Cover with a lid and cook 2-3 minutes until eggs are cooked.
- Sprinkle with grated parmesan cheese, serve and enjoy!
Recipe Notes:
- Refrigerate – Store the recipe in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
- To Reheat – Leftovers can be reheated for a minute or two in the microwave, heated in a skillet on the stove, or in the oven at 350F until warmed through.
- Sauces – Add hot sauce, a side of sour cream, salsa or ketchup.
- On Toast – Scoop it right onto toast for a very filling breakfast.
- With a Salad – Add fresh veggies to round out the meal.
- Fresh fruit – Strawberries, blueberries, canteloupe, honeydew melon, or sliced oranges.
The nutritional information provided is an estimate and is per serving.