Episode #4
Cheesy Hash Brown Egg Scramble

1 package (28 ounces) frozen Hash Brown Potatoes
½ teaspoon garlic powder
¼ teaspoon pepper
1 can (10 ¾ ounces) Healthy request pr low sodium condensed cheddar cheese soup, undiluted
1 pound sliced turkey bacon, cooked and crumbled
12 eggs slightly beaten
2 tablespoons unsalted butter
1 cups (8 ounces) shredded cheddar cheese
1 cup (8 ounces) shredded Colby Cheese
In a large skillet, prepare hash browns according to package directions; sprinkle with garlic powder and pepper. Transfer to a greased 2 ½ quart baking dish. Top with soup. Set aside ½ cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whish 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 350⁰ for 20-25 minutes or until cheese is melted. Approx. 12 servings