Title: Egg and Potato Casserole
Categories: American, Breakfast, Casseroles, Eggs
Yield: 8 Servings

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