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Sheepherder’s Breakfast

Sheepherder’s Breakfast

Delicious Sheepherder’s Breakfast brings together crispy bacon, fluffy eggs, and colorful veggies for a hearty morning meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 slices thick-cut bacon
  • 4 large eggs
  • 2 medium Yukon Gold potatoes about 1 lb, diced
  • 1 medium onion chopped
  • 1 cup bell peppers any color, diced
  • 1 cup shredded sharp cheddar cheese

Equipment

  • large skillet
  • non-stick pan
  • Mixing Bowl

Method
 

  1. Prepare your ingredients: Wash and dice the potatoes, chop the onions, and bell peppers.
  2. Cook the bacon in a large skillet over medium heat for 6-8 minutes until crispy. Remove the bacon but leave the grease.
  3. Sauté onions and bell peppers in the bacon grease for about 5 minutes until softened.
  4. Add diced potatoes, season with salt and pepper, cover, and cook on low for 15-20 minutes until tender.
  5. Whisk eggs in a separate bowl with salt and pepper. Scramble in a non-stick pan over medium heat until just set.
  6. Combine everything: Crumble the bacon back into the potato mixture along with scrambled eggs. Top with cheddar cheese and let it melt before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 37gProtein: 25gFat: 36g

Notes

Customize by adding jalapeños for spice or using sweet potatoes instead of Yukon Gold.

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