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Spinach and Artichoke Sheepherder's Breakfast

A hearty breakfast full of fresh veggies.
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Course: Breakfast, Main Course
Diet: Gluten Free
Keyword: potato and egg recipes, sheepherders breakfast, skillet breakfast, spinach and artichoke
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 450kcal
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • 1 lb potatoes shredded in food processor
  • 6 pieces bacon
  • 14 oz marinated artichoke hearts chopped
  • 2-3 cups spinach chopped
  • 16 oz ricotta cheese
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 6 eggs

For Serving

  • parmesan cheese shredded
  • chives chopped

Instructions

  • On medium-high heat, cook the bacon until crispy (or bake the bacon in the oven). Make sure to reserve 2 tablespoons of bacon drippings.
  • Meanwhile in a mixing bowl, mix together the potatoes, artichoke, spinach, ricotta cheese, salt, and spices.
  • Remove the bacon from the pan and cook the potato mixture in the bacon drippings. Cook until the potatoes are softened.
  • Create wells or indentations in the potatoes for the eggs. Crack the eggs into each well and cover the pan with a lid. Cook for 2-4 minutes.
  • Once the eggs are cooked, take the pan off the heat and crumble the bacon overtop.
  • Serve warm with shredded parmesan cheese and chives on top.

Nutrition

Calories: 450kcal | Carbohydrates: 20.4g | Protein: 32.1g | Fat: 27.6g | Saturated Fat: 10.1g | Cholesterol: 416mg | Sodium: 3988mg | Potassium: 877mg | Fiber: 5.1g | Sugar: 7.6g | Calcium: 318mg | Iron: 6mg
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