Sheepherder's Breakfast

This one is a breakfast favorite for my camping crew. I love a meal that can be prepared all in one dish. Especially when camping! This can certainly be cooked up in a deep covered skillet over your propane burner, but I use an old electric skillet that we keep in our camper. Either way, this hearty casserole-ish breakfast is a great way to start the day, especially if hiking is on the agenda...  or herding sheep!

Sheepherder’s Breakfast 

Note: I don’t measure anything. You can eyeball all the ingredients based on the size of your skillet. Also, if you have a freezer in your camper you can leave the hash browns frozen or thaw them, the choice is yours. Just adjust cooking time accordingly. If you have a fridge or cooler only, just plan on preparing this meal towards the beginning of your trip.

Ingredients:

• Bacon (I use crumbled bacon pieces that are already cooked)

• Chopped onion

• Frozen hash browns 

• 6-10 eggs 

• Salt and pepper

• Shredded cheese (I use cheddar or colby jack)

Instructions:

• Spray or butter and preheat skillet to medium-high heat.

• Sauté chopped onions and bacon.

• Add hash browns, cover and cook for about 10 minutes or so until the bottom starts to crisp and then stir and turn hash brown mixture. 

• Crack eggs spaced out on top of hash browns.

• Sprinkle with salt and pepper.

• Cover and cook on lower heat until eggs are done to your liking and hash browns are tender and browned. 

• Add shredded cheese soon before removing from heat.

• Serve with toast or tortillas if you’d like!

Adapted from Taste of Home’s recipe. 

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