| Cheesy O'Brien Egg Scramble December 2007 |
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1 pkg.-28 oz.-frozen hash brown potatoes 1/2 t. garlic salt, or to taste 1/4 t. pepper, or to taste 1 can cheddar cheese soup, undiluted 1 lb. bacon, cooked and crumbled 12 eggs, lightly beaten 2 T. butter 2 c. shredded cheddar cheese (8 oz.) |
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In large skillet prepare hash browns according to pkg. directions. Sprinkle with salt and pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside 1/2 c. crumbled bacon and sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with grated cheese and reserved 1/2 c. bacon. Bake, uncovered, at 350 degrees for 20-25 min. I would put this in the refrigerator overnight, covered, and bake in preheated oven for a good 30-35 min. or until hot.
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Connie |
