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Cheesy O'Brien Egg Scramble

 Cheesy O'Brien Egg Scramble
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
10-12 ServingsPrep: 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 Eggland's Best 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 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 451 calories, 33 g fat (14 g saturated fat), 275 mg cholesterol, 1,101 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.

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Cheesy O'Brien Egg Scramble (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.