Monday, August 4, 2014

Cheese O'Brien Egg Scramble

Last week, I tried a new breakfast recipe. My husband helped me make it and we both enjoyed it, morning after morning, until it was gone!

This recipe is not light by any means, however; I do see opportunities in the recipe to make it a lighter meal if you wish. One of the benefits of being pregnant is that I can afford a few extra calories, especially at breakfast!

Cheese O'Brien Egg Scramble
(from Taste of Home Winning Recipes Cookbook)


28 oz. frozen O'Brien hash brown potatoes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 oz. condensed cheddar cheese soup (lighter option: neglect soup)
1 lb. sliced bacon, cooked and crumbled (lighter option: turkey bacon)
12 eggs lightly beaten
2 tbsp. butter (lighter option: no-calorie cooking spray)
2 cups shredded cheddar cheese (lighter option: 1 cup of cheese)


Prepare hash browns according to package. Season with garlic salt and pepper. Transfer to a greased baking dish. Top with soup.

Set aside 1/2 cup crumbled bacon. Sprinkle remaining bacon on top of soup and hash browns.

Add butter to skillet until hot. Add whisked eggs to skillet, cook on medium heat until nearly set. Spoon eggs over bacon, soup and hash browns. Sprinkle with cheese and reserved bacon.

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

Let me know if you give this recipe a try! We really enjoyed it, ourselves!

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