Cheesy O'Brian Egg Scramble

1 package (28 ounces) frozen O'Brien has brown potatoes (I'm not a fan of peppers so I just used regular hash brown potatoes.)
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked, crumbled & divided
12 eggs, lightly beaten
2 Tbsp. butter
2 cups shredded cheddar cheese

In a skillet, prepare hash browns according to package directions. Sprinkle with garlic salt & pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set asided 1/2 cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook & stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serves 12.