Cheesy O'Brien Egg Scramble Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 451
  • Fat:
  • 33 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 275 mg
  • Sodium:
  • 1101 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 1 g
  • Protein:
  • 24 g


Ham 'n' Egg Sandwich

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast... View this recipe »



Cheesy O'Brien Egg Scramble

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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

SERVINGS: 10-12

CATEGORY: Breakfast/Brunch

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

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:

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 bowl, whisk the 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. Yield: 12 servings.


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