Thursday, May 23, 2013

Cheesy O'Brien Egg Scramble

My coworkers strike again!  We love to eat-birthdays, meetings, holidays, retirements, going away parties.  I cut into this dish while it was still hot; it was amazing (more amazing was how my friend served it hot despite her two small children needing lots of her attention during the pre-work marathon).  I took a bite and immediately asked for the recipe; within seconds the cook produced it and made me a copy.  I often make dishes like this the night before a holiday...just throw it in the oven and it's ready.

  • 1 package frozen O'Brien hash brown potatoes (28 oz)
  • 1/2 t garlic salt
  • 1/4 t pepper
  • 1 can condensed cheddar soup (10 3/4 oz), undiluted
  • 1 pound sliced bacon, cooked and crumbled
  • 12 eggs, lighly beaten
  • 2 T butter or margarine
  • 2 cups shredded cheddar cheese (8 oz)
  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 quart baking dish.
  3. Top with soup.
  4. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
  5. In skillet, scramble eggs in butter until nearly set.  Spoon over bacon.  Sprinkle with cheese and reserved bacon.
  6. Bake at 350 degrees Fahrenheit for 20-25 minutes.

Difficulty: chopping :)
Time: 20 minute prep; 25 minute baking time
Source: my coworker copied it from somewhere...I'm thinking O'Brien potatoes

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