Cheesy O'Brien Egg Scramble

By kayjayjohnson

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.

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.

Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.