Cheesy O'brien Egg Scramble 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. From margaret edmondson of red oak, iowa.

Ingredients

1 package (28 ounces) frozen O’Brien

hash brown 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 eggs, lightly beaten

2 tablespoons butter

2 cups (8 ounces) shredded cheddar

cheese

Method

1 In a large skillet, prepare hash browns according to package directions; sprinkle with garlic salt and pepper. 

2 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.

3  In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set.

4 .Spoon over bacon. Sprinkle with cheese and reserved bacon.

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