Cheesy O'Brien Egg Scramble
1 (28oz) package frozen O'Brien hash brown potatoes
1/2 tsp garlic salt
2/4 tsp pepper 1 Can (10 3/4oz) Condensed Cheddar Cheese Soup, undiluted 1 Pound sliced bacon,
cooked and crumbled 12 Eggs, lightly beaten 2 Tbsp butter or margarine 2 Cups (8oz) Shredded
Cheddar Cheese
In a large skillet, prepare hashbrowns according to package directions. Sprinkle with garlic salt
and pepper. Transfer to a greased 2.5 quart baking dish. Top with soup. Set aside 1/2 Cup of bacon;
sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set.
Spoon over bacon. Bake, uncovered, at 350degrees for 20-25 minutes or until cheese is melted.
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