Cheesy O'Brien Egg Scramble
Cheesy O'Brien Egg Scramble is absolutely fantastic! This layered breakfast casserole includes seasoned O'Brien potatoes, scrambled eggs, two kinds of cheese and loads of bacon. It's terrific for a holiday or company breakfast like Easter or Mother's Day. Everyone always comes back for seconds!
Equipment
- 1 9x13" glass baking dish
- 1 skillet to fry bacon and to separately fry the O'Brien potatoes
- 1 whisk
- 1 wooden spoon
- 1 spatula
- 1 skillet to fry eggs
- measuring cups
- measuring spoons
Ingredients
- 28 oz. pkg. frozen O'Brien potatoes
- 1/2 tsp. garlic salt
- 1/4 tsp. ground black pepper
- 1 can condensed cheddar cheese soup undiluted
- 1 lb. bacon crisp cooked and crumbled
- 12 large eggs slightly beaten
- 2 tbsp. unsalted butter
- 2 cups sharp cheddar cheese shredded
Instructions
- In a large skillet, prepare hash browns according to package directions.
- (I used the avocado oil for this purpose).
- Sprinkle with garlic salt and pepper.
- Transfer to a greased 2 ½ qt. or 9x13” baking dish.
- Top with condensed cheddar cheese soup.
- Fry bacon until crisp; transfer to a paper towel-lined plate to drain.
- Crumble bacon when cool.
- Set aside ½ cup of bacon. (See note below)
- Sprinkle remaining bacon over top of cheese soup layer in baking dish.
- In another skillet, scramble eggs in butter until nearly set.
- Spoon partially scrambled eggs over bacon layer.
- Sprinkle with cheddar cheese and reserved bacon.
- Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Notes
NOTE: I used 4 slices bacon for the top.
NOTE: Preparation time does not include time required to cook bacon.
Recipe source: Taste of Home.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 520kcalCarbohydrates: 27gProtein: 18gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 236mgSodium: 883mgPotassium: 656mgFiber: 2gSugar: 2gVitamin A: 640IUVitamin C: 9mgCalcium: 182mgIron: 1mg
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