Sheepherder's Breakfast

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 Cilantro, fresh
  • 1 White onion

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 15 oz Hash, frozen browns

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Cheddar cheese

Found on thestayathomechef.com

Description

Ingredients

• ½ lb bacon, chopped
• 1 white onion, diced
• 15 to 30 ounces frozen hash browns
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 large eggs
• ½ cup shredded cheddar cheese
• fresh cilantro, for garnish

Directions

• 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.