O'Brien Breakfast Casserole

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 large eggs, lightly beaten
2 tablespoons butter
2 cups 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 (9x13). 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.

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