Ingredients
1 package (28 ounces) frozen O’Brien potatoes1/2 teaspoon garlic salt1/4 teaspoon pepper1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 pound sliced bacon, cooked and crumbled12 large eggs, lightly beaten2 tablespoons butter2 cups shredded cheddar cheese
Preparation
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.
