As you can see from the discre pancy in the post and recipe titles, I substituted pecans for the walnuts and was lazy so they weren’t toasted. I don’t know how much difference that made, but I can assure you these muffins were absolutely wonderful. They stayed moist and light, even the one that was left the next day. My only regret is that I didn’t make a double recipe. I’ll definitely be doing that next time.
Cheesy O’Brien Egg Scramble
1 package (28 ounces) frozen O’Brien hash brown potatoes
1 tsp garlic salt (or equivalent combination of garlic powder & salt)
1 tsp black pepper
1 can condensed cheese soup, undiluted
1 lb sliced cooked & crumbled bacon or 1 lb bag real bacon “bits”
12 eggs, lighly beaten
2 T butter
2 cups shredded cheddar or preferred shredded cheese
In large skillet prepare hash browns according to package. Sprinkle with garlic salt & pepper. Transfer to greased 2-1/2 qt/9×13 baking dish. Top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. In another skillet scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese & reserved bacon. Bake uncovered at 350 for 20-25 minutes or until cheese is melted.
This can be made the night before, making it an excellent choice for Christmas morning. Enjoy!