Taste of Home
Cheesy O’Brien Egg Scramble
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 12 servings.
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
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1 package (28 ounces) frozen O'Brien potatoes
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1/2 teaspoon garlic salt
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1/4 teaspoon pepper
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1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
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1 pound sliced bacon, cooked and crumbled
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12 large eggs, lightly beaten
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2 tablespoons butter
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2 cups shredded cheddar cheese
Directions
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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.
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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.
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3.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts
1 slice: 451 calories, 33g fat (14g saturated fat), 275mg cholesterol, 1101mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 24g protein.
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