Cheesy O'Brien Egg Scramble

With St. Patrick's Day right around the corner and a craving for breakfast at dinner, we tried this delicious recipe that we all enjoyed. Though it is technically a breakfast/brunch, we ate it for dinner. Really really good!

Prep: 20 min. Bake: 20 min.

Ingredients:

1 package (28 ounces) frozen O'Brien potatoes (I attempted to make my own hashbrowns by shredding potatoes and then frying them with butter. They were a strange color, but tasted good.)
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

Directions:

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

•Bake, uncovered, at 350° for 20-25 minutes or until cheese is
melted.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 451 calories, 33 g fat (14 g saturated fat), 275 mg cholesterol, 1,101 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.

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