Egg and Potato Casserole

Title:
Egg and Potato Casserole

Yield:
8 Servings

Categories:
American,
Breakfast,
Casseroles,
Eggs




Ingredients:





    24 oz Potatoes; frozen, diced


   1/2 c  Butter; melted


   1/2 c  Bacon bits


     8    Whole eggs; beaten


     1 lb Cheddar cheese; shredded






 Cook potatoes in melted butter until done or browned. Add bacon bits and


 cook a few minutes more, stirring frequently. Smooth out in pan and add


 beaten eggs. When set add cheese. After cheese has melted and set, cut into


 slices.


 


 Recipe by: Ruth


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by PookyPook@aol.com


 on Nov 9, 1997