Brought this for a work brunch -- *both* batches I made were gone by lunch time (except for the serving I snagged for myself!). I used frozen tator tots instead of hash browns (b/c it's what I had), halving a 32-oz bag into a 2.5 quart corningware dish and a 9x9 (or 8x8?) square pyrex dish. I mixed together last night a batch each of: 4 beaten eggs, 1/2 a cup of cream, 1/2 a pound of pork maple sausage, and 3/4 cup of shredded cheddar, plus added ~2 teaspoons of salt. I placed one batch in a baking dish and the other in a bowl, to transfer in the morning, and refrigerated both (so I could just pop them in the oven this morning). I heated up the refrigerated dish in the oven while it was preheating, and added the other dish in once the the oven was 350. The casserole ended up like toasty tater tots glued together with cheesy goodness, with eggs and sausage blended throughout. Not sure if this is how it's supposed to turn out, but it was awesome!

Reviewed On: Aug. 19, 2009

Great bc I had everything on hand (I don't usually have cream or half-n-half, and milk is sometimes iffy), and this was very easy to make. Bonus points for passing the hubby's picky palate.

Reviewed On: Jul. 26, 2009

I quartered the recipe to serve just 2 -- it was definitely easy, and took care of my craving for mac & cheese. I don't think it's made to impress, but with just milk and cheddar and an egg, you don't expect much. I added a little bit of chili seasoning since I had a packet around, and it was pretty tasty. I think I also added some mozzarella (in addition to cheddar) the first time I made this, b/c I thought it wasn't as cheesy this second time around.

Reviewed On: Mar. 9, 2009