Christmas morning breakfast

I usually make cinnamon rolls for our Christmas morning breakfast, but this year I thought I'd try something new.  We will have "Old Fashioned Coffee Pound Cake" (sorry, no link to see a photo) along with a Taste of Home recipe called Sheepherder's Breakfast.  (kind of cool - in remembrance of the shepherds who had the privilege of being first to hear of Christ's magnificent birth!)  I didn't pick it because of that, but because it looks like a hearty breakfast for a large family (with teenage boys!)  Below are the recipes.  WARNING:  Not a low calorie menu. I'll let you know what eveyone thinks of it.
Old Fashioned Coffee Cake
4 cups flour
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups (4 sticks) butter, softened
2-1/2 cups granulated sugar
7 large eggs
1 cup strong freshly brewed coffee, cooled
2 Tbsp. confectioners' sugar

Preheat oven to 350.  Grease a 10" tube pan or a 12 cup fluted tube pan.  ( I used a Bundt pan).  In a bowl, mix flour, baking powder, sald and cinnamon until well blended; set aside.  Beat butter and granulated sugar in a large bowl with an electric mixter on medium speed until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add the flour mixture alternately with the coffee, beating until well blended after each addition.  Pour into the prepared pan.  Bake for  90 minutes, or until a toothpick inserted near the center comes out clean. Let cool for minutes. Loosen the cake from the sides and genly remove from the pan. Let cool completely on a wire rack. Sprinkle with confectioners' sugar. Makes 20 servings.

Sheepherder's Breakfast
1 lb. sliced bacon, diced
1 medium onion, chopped
2 packages (16 oz) frozen shredded hash brown potatoes, thawed
10 eggs
salt and pepper to taste
2 cups (8 oz) shredded cheddar cheese, optional
chopped fresh parsley

In a large skillet, cook bacon and onion until bacon is crisp.  Drain all but 1/2 cup of the drippings.  Add hash browns to skillet; mix well.  cook over medium heat for 10 minutes, turning when browned.  make 10 "well" evenly spaced in the hash browns.  Place one egg in each well.  Sprinkle with salt and pepper.  Sprinkle with cheese if desired.  Cover and cook over low heat for about 10 minutes or until eggs are set.  Garnish with parsley; serve immediately.  Serves 10