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Egg and Potato Casserole

24 ounces of potatoes, frozen, diced
1/2 cup of butter, melted
1/2 cup of bacon bits
8 Whole eggs, beaten
1 pound of 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 - Prodigys Recipe Exchange Newsletter by PookyPook@aol.com on Nov 9, 1997

 

 

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