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Cheesy O'Brien Egg Scramble Recipe

Cheesy O'Brien Egg Scramble Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:10-12 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
  • 12 eggs, lightly beaten
  • 2 tablespoons butter
  • 2 cups (8 ounces) shredded cheddar cheese


  • 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.
  • 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.
  • 3. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 12 servings.

Nutritional Facts

1 slice: 451 calories, 33g fat (14g saturated fat), 275mg cholesterol, 1101mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 24g protein.

Reviews for Cheesy O'Brien Egg Scramble

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Feen User ID: 1925557 32544
Reviewed Aug. 11, 2014

"I really like this. I use half as much cheddar and it still tastes great. Next time I will try to save time by using pre-cooked hash brown patties to use as the crust. I also use a carton of egg beaters in place of about 7 of the eggs (again to save time). Still tastes great."

skywaitress User ID: 5434571 129560
Reviewed Jan. 7, 2012

"My girls request this as their special birthday food! I also make it every Christmas morning. This time I made it with the hash brown patties that you can put in the toaster, as the bottom layer. I toasted them up a bit and made a single layer in the bottom of the casserole dish, breaking up to fill in spaces. Turned out great and save cleaning up a frying pan!"

juliesprincess User ID: 1363224 113554
Reviewed Jun. 7, 2010

"I actually made this for a dinner.

I used half a pound pork sausage instead of the bacon. It was awesome! All my kids loved it! My 4 year old, who I usually have to force feed asked for seconds. This is definitely a new fave."

j_eavou User ID: 3311243 33948
Reviewed Mar. 30, 2010

"I have also used smoked bacon with this and it's just great!!!!!"

lilgrannymac User ID: 3243163 32972
Reviewed Oct. 19, 2009

"i make this at least once a month, more if my family has their way. they are meat eaters so i add half pound bacon and half pound sausage to it i put it together the night before and all i have to do in the am is preheat the oven and cook!!!!! its great

i have even used left over baked chicken or roast beef chopped up and some peas and carrots. it is an easy dinner."

GrandOld User ID: 4433206 98845
Reviewed Sep. 26, 2009

"This was printed in Taste of Home eons ago when my mother subsribed to it. I have made it many times and even my picky son loves it. I have also substituted a pound of sausage for the bacon."

Kristy Luecht User ID: 1083256 129559
Reviewed Apr. 11, 2009

"Yes shell, I have done it both ways. It is wonderful! Four men for a breakfast and it came home gone! Everyone asks for this recipe!"

Shell G. User ID: 3998843 57216
Reviewed Mar. 30, 2009

"Has anyone tried this dish by preparing it the night before and then cooking in the am?"

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