Recipe Exchange: Breakfast Shepherd’s Pie


I didn’t intend to put Modest Mondays and the Old Fashioned Recipe Exchange on hold this long, but after our European trip, I’ve had a lot to catch up on, and MANY photos to share.

But I decided to throw in a recipe this week. I’ve missed them!!! Although, it looks like Little House on the Prairie isn’t doing the Recipe Exchange. At least right now, I’ll have to look into that…

I have a LOVE of breakfast food. And if a meal can include hash browns, all the better! Mmmmm! The beauty of this recipe is that everything is ALWAYS ready to eat at the same time! It looks better if you leave the as they fall like in the above photo. But I don’t like them uncooked in any way, so I swirled them around, and covered them so everything would be completely cooked through. You can make them to your own preference, that’s one of the joys of cooking!!




Breakfast Shepherd’s Pie:


4  bacon strips, cooked and chopped (I buy it already cooked)

1/2 package (10 ounces)  shredded hashbrown potatoes

5 eggs

1 Tbl butter



1/2 cup  shredded cheddar cheese


  1. Melt butter in skillet and add hashbrowns. Sprinkle with salt and pepper, and allow to cook uncovered on medium heat until the bottom is brown and crispy. About 10 minutes.
  2. Turn potatoes. With the back of a spoon, make 5 evenly spaced wells in the potato mixture. Sprinkle with the bacon and cheese and more salt and pepper, if desired. Break one egg into each well, break yolks and swirl with whites. (Sometimes the yolks break on their own like the second time I made it).
  3. Cook, covered, on medium-low for 10 or 15 minutes or until eggs are set and potatoes are tender and crispy on the bottom.

Enjoy a new breakfast idea!!

Jesse Wilcox Smith~ On His Knee


Living Proverbs 31


4 thoughts on “Recipe Exchange: Breakfast Shepherd’s Pie

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