Name: Egg and Potato Casserole
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

Oh, there is, in contemplating Christ, a balm for every wound! In musing on the Father, there is a quietus for every grief and in the influence of the Holy Spirit there is a balsam for every sore. Would you lose your sorrows? Would you drown your cares? Then go plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul, so calm the swelling billows of grief and sorrow; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	American, Breakfast, Casseroles, Eggs	8	Servings

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

INSTRUCTIONS

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

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