Breakfast for dinner is a great way to serve an inexpensive, yet filling meal to your family. It is quick and easy to serve and breakfast if often one of the cheapest meal that you can make, so why not serve it for dinner.
Breakfast for dinner is also a very family friendly meal because almost everyone loves breakfast food. Who doesn’t love eggs, bacon, potatoes, and pancakes or waffles? Those are favorites of all most anyone.
Today for my cooking through my collection series I am sharing a recipe from a Taste of Home Cookbook annual cookbook. It is actually from their 1995 annual cookbook.
Some of my favorite cookbooks are the Taste of Home Cookbooks from the 1990′s and I have made, and loved, a bunch of the recipes from the 1995 annual recipes cookbook.
The older Taste of Home annual cookbooks are often hard to find, but I do come across them occasionally at used book sales and used book stores for only a few dollars. So, if you see them used, pick them up and buy them. I think you will enjoy them.
Now for the recipe. This recipe was in the cookbook titled as Sheepherder’s Breakfast. Well, my family decided we needed another name for it, mainly because when kids ask what is for dinner and you say Sheepherder’s Breakfast, they give you a really strange look or a ” we are having what”.
But when you would say we are having bacon, eggs, and potatoes, they say something like, great we love bacon, eggs, and potatoes. You get the idea.
We aren’t very creative when it comes to what we call our food. We are straight to the point people when it comes to our food, because in the end, the name is really not that important, it is how the food tastes that is important.
So, feel free to call this whatever you wish.
And if you are way more creative than my family and think of a fun name for it be sure to let me know.
Breakfast for Dinner-Bacon, Eggs, and Potatoes
- 1 pound bacon, diced
- 1 onion finely chopped
- 32 ounces frozen shredded hash browns (My bag was smaller than that I think 28 ounces, so use whatever you have.)
- 7 eggs ( I used more then this and it worked fine.)
- salt and pepper to taste
- 2 cups shredded cheddar cheese
- In a large skillet or pan cook bacon and onion until bacon is browned and onion is tender.
- Drain off all but a few tablespoons of grease.
- Add hash browns to the pan and stir occasionally until the hash browns are almost done. This takes 5-8 minutes or so.
- Make wells in the potatoes and crack one egg into each well.
- Sprinkle with salt and pepper.
- Cover the pan and cook for about 5-7 minutes or until eggs are desired doneness.
- Sprinkle with cheese and cook until cheese melts.
- Serve and enjoy!
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
This looks exceptionally delicious! Wish I had a serving on my plate tonight.
These are really good. I sometimes used diced potatoes instead of shredded… looks like maybe you did too? … eggs are harder to keep in one spot, but still just as yummy. I’ve heard it called “farmer’s breakfast” or “farmer’s skillet” before. We love breakfast for dinner. I love breakfast food. I think I could eat it for every meal and not get tired… my family might revolt… but, hey, I’m the cook! ;o)