Thyme adds a nice flavor surprise to this hearty casserole. —Deborah Hill, Coffeyville, Kansas
Sheepherder’s Potatoes
Breakfast Casserole with Potatoes Tips
Can you make this breakfast casserole with potatoes ahead of time?
Yes, you can make this breakfast casserole recipe ahead of time! We recommend prepping the onions, bacon and potatoes beforehand and combine when you're ready to bake.
—Christina Herbst, Taste Recipes Assistant Digital Editor
What are some variations of this breakfast casserole with potatoes?
You can swap out the potato slices for hashbrowns, like in this hashbrown breakfast casserole recipe. Or try using a different meat option like crumbled sausage.
How can you store breakfast casserole with potatoes?
Like other casserole recipes, you can store this casserole for about three to four days in an airtight container in the fridge.—Christina Herbst, Taste Recipes Assistant Digital Editor
Sheepherder's Potatoes
Prep Time
10 min
Cook Time
20 min
Yield
10 servings
Ingredients
- 5 to 6 medium potatoes (about 2 pounds), cooked, peeled and sliced
- 12 bacon strips, cooked and crumbled
- 1 large onion, chopped
- 6 large eggs
- 1/4 cup 2% milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer potatoes, bacon and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture.
- Bake until eggs are almost set, about 15 minutes. Sprinkle with cheese; bake until cheese is melted and eggs are set, 5-7 minutes longer.
Nutrition Facts
1 serving: 388 calories, 9g fat (3g saturated fat), 128mg cholesterol, 503mg sodium, 64g carbohydrate (6g sugars, 5g fiber), 14g protein.
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