Cheesy O'Brien Egg Scramble |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This breakfast bake is a snap to prepare. It's perfect for a brunch buffet or when out-of-town guests stay the night. Full of bacon, cheese, hash browns and eggs, the all-in-one dish is a hearty crowd-pleaser. Margaret Edmondson Red Oak, Iowa Ingredients:
1 package (28 ounces) frozen o'brien potatoes |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 pound sliced bacon, cooked and crumbled |
12 eggs, lightly beaten |
2 tablespoons butter |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, prepare hash browns according to package directions. sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
2. In a large bowl, whisk eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon.
3. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 12 servings.
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