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Ingredients
- 1 pkg. (28 ounces) frozen O’Brien hash brown potatoes
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 pound sliced bacon, cooked and crumbled
- 12 eggs, lightly beaten
- 2 Tblsp. Butter
- 2 cups (8 ounces) shredded cheddar cheese
Preparation
Step 1
1. In a large skillet, prepare hash browns according to package directions; sprinkle with garlic salt and pepper.
2. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside ½ cup of bacon; sprinkle remaining bacon over soup.
3. In a bowl, whisk the eggs.
4. 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.