Sheepherder’s Breakfast Recipe

Introduction

Sheepherder’s Breakfast is a hearty and satisfying dish perfect for fueling your day. This skillet breakfast combines crispy bacon, tender potatoes, and fluffy scrambled eggs with vibrant peppers and onions. It’s a simple, flavorful way to enjoy a comforting morning meal.

Ingredients

• 6 large eggs
• 8 slices thick-cut bacon
• 2 cups diced Yukon gold or red potatoes
• 1 medium onion, chopped
• 1 cup diced bell peppers (red or green)
• Salt and pepper to taste

Instructions

1. Step 1: Dice the potatoes, onion, and bell peppers into small pieces. Chop the bacon into bite-sized pieces.
2. Step 2: In a large skillet over medium heat, sauté the chopped bacon until crispy, about 5 to 7 minutes. Remove the bacon from the skillet, leaving the grease behind.
3. Step 3: Add the diced onions and bell peppers to the skillet with the bacon grease. Cook until tender, approximately 4 to 5 minutes.
4. Step 4: Stir in the diced potatoes, season with salt and pepper, and cook on medium heat until the potatoes are soft and golden, about 10 to 15 minutes.
5. Step 5: In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the veggie and potato mixture in the skillet. Gently stir as the eggs cook until just set, about 5 minutes.
6. Step 6: Spoon the breakfast scramble onto plates and garnish with fresh herbs if desired. Serve immediately.

Tips & Variations

• Substitute smoked sausage for bacon if preferred for a different smoky flavor.
• Add shredded cheese on top in the last minute of cooking for extra richness.
• Use sweet potatoes instead of Yukon gold for a touch of natural sweetness.
• Fresh herbs like parsley or chives add a bright finish when sprinkled on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the eggs tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the bacon and add extra vegetables such as mushrooms or zucchini. You can also use plant-based bacon alternatives for similar flavor.

What type of potatoes work best?

Yukon gold or red potatoes are ideal because they hold their shape and become tender without turning mushy. Avoid starchy varieties like russets, which can fall apart during cooking.

Sheepherder’s Breakfast Recipe

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Sheepherder’s Breakfast is a hearty and satisfying skillet dish featuring crispy bacon, tender potatoes, sautéed onions and bell peppers, all combined with fluffy scrambled eggs. This rustic breakfast is perfect for fueling a busy day with a balanced mix of protein, vegetables, and comforting flavors.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 6 large eggs
• 8 slices thick-cut bacon

Vegetables

• 2 cups diced Yukon gold or red potatoes
• 1 medium onion, chopped
• 1 cup diced bell peppers (red or green)

Seasoning

• Salt and pepper to taste

Instructions

1. Prep the Ingredients: Dice the potatoes, onions, and bell peppers into small pieces. Chop the bacon into bite-sized pieces to ensure even cooking and ease of eating.
2. Cook the Bacon: Heat a large skillet over medium heat and add the chopped bacon. Sauté the bacon pieces until they become crispy and browned, about 5 to 7 minutes. Remove the bacon from the skillet but leave the rendered bacon grease in the pan for flavor.
3. Sauté Veggies: In the same skillet with the bacon grease, add the diced onions and bell peppers. Cook them over medium heat until they become tender and fragrant, approximately 4 to 5 minutes.
4. Cook Potatoes: Add the diced potatoes to the skillet with the sautéed veggies. Season the mixture generously with salt and pepper. Cook on medium heat, stirring occasionally, until the potatoes are soft and golden brown, which will take about 10 to 15 minutes.
5. Scramble Eggs: In a bowl, whisk together the eggs with salt and pepper. Pour the eggs evenly over the veggie and potato mixture in the skillet. Gently stir the eggs as they cook to scramble them, cooking until they are just set but still moist, about 5 minutes.
6. Serve: Spoon the completed sheepherder’s breakfast onto plates. Optionally, garnish with fresh herbs like parsley or chives for added flavor and color, then serve warm.

Notes

• Use thick-cut bacon for more robust flavor and better texture.
• Yukon gold potatoes provide a creamy texture, but red potatoes are a good alternative if preferred.
• Feel free to add fresh herbs such as parsley or chives as a garnish to brighten the dish.
• This dish can be made in one skillet for easy cleanup.
• Adjust seasoning with salt and pepper to taste at different stages.
• For a spicier version, add diced jalapeños with the bell peppers.

Keywords: Sheepherder’s breakfast, skillet breakfast, bacon and eggs, hearty breakfast, easy breakfast, potato and eggs, rustic breakfast