Cheesy Egg Scramble

Cheesy Egg Scramble

1 pk (28oz.) frozen hash brown potatoes

½ t garlic salt

¼ t. pepper

1 can cheddar cheese soup

1 lb. bacon cooked and crumbled

12 eggs lightly beaten

2 tablespoons butter

2 c. shredded cheddar cheese

In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 ½ qt baking dish. Top with soup. Set aside ½ cup of bacon; sprinkle remaining bacon over soup. In another skillet scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees fro 20-25 min or until cheese is melted.