This breakfast casserole is AWESOME! I always make it when we have family in town staying over. To make prep a little easier in the morning, I always chop and cook my bacon the night before, and keep it in a baggie in the fridge. It's one less thing to do (and dish to wash) to assemble the casserole. Enjoy!
1 pkg. (28 oz) Frozen O'Brien Potatoes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (10 3/4 oz) cheddar cheese soup, Undiluted
1 lb bacon, cooked and crumbled
12 eggs, slightly beaten
2 tbsp. butter
2 Cups Cheddar Cheese
Prepare hash browns according to package directions. Sprinkle with pepper and garlic salt. Transfer to a 9x13 baking dish and top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. Scramble eggs in a skillet with butter until almost set (eggs should be just slightly runny, don't overcook.) Spoon eggs over casserole. Sprinkle with cheese and reserved bacon. Bake for 20-25 minutes at 350 until bubbly and heated through.
Source: Taste of Home
1 pkg. (28 oz) Frozen O'Brien Potatoes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (10 3/4 oz) cheddar cheese soup, Undiluted
1 lb bacon, cooked and crumbled
12 eggs, slightly beaten
2 tbsp. butter
2 Cups Cheddar Cheese
Prepare hash browns according to package directions. Sprinkle with pepper and garlic salt. Transfer to a 9x13 baking dish and top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. Scramble eggs in a skillet with butter until almost set (eggs should be just slightly runny, don't overcook.) Spoon eggs over casserole. Sprinkle with cheese and reserved bacon. Bake for 20-25 minutes at 350 until bubbly and heated through.
Source: Taste of Home
No comments:
Post a Comment