Reviewed: Aug. 26, 2009

I needed to take something to work for breakfast and this looked good so I thought I try it. Wow! Everyone raved about it and wanted the recipe! Thanks!

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Linda

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Reviewed: Aug. 25, 2009

This casserole has gone over real well with the family. My husband made it and took it to his men's breakfast; he was one of the few to have no leftovers. It is recipe that can be changed some and still taste great. I have used a 1/2 pound bacon, crumbled and 1/2 pound spicy sausage; for a change of pace.

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Aug. 23, 2009

Super good - I made breakfast for my in-laws and they loved it. I used turkey breakfast sausage instead of bacon and got rave reviews. I was told this is a "must keep" recipe!

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Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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Reviewed: Aug. 22, 2009

Only thing I did different was add pepper. I served this at a brunch and people came back for 2nds. This is a BIG 5 stars!!!!

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Katie Bossa

Cooking Level: Expert

Home Town: Hennessey, Oklahoma, USA

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Reviewed: Aug. 22, 2009

Very tasty... I will make this again. I added some chopped red bell pepper, and substituted havarti swiss cheese for the regular swiss this recipe calls for. At the advice of other reviewers, I added more eggs - 10 total. I also pre-cooked the shredded hash browns in a little bacon grease before... turned out great! Deeee-lish!

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Dee

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Reviewed: Aug. 19, 2009

Very good! I have tried many breakfast casseroles with bread in it and have never really been impressed but this one impressed me! Was very worried that the amount of eggs did not seem near enough for the amounts of all the cheese and stuff, but not to worry--it turned out perfect! Used egg beaters cuz I had a lot that needed to be used up--went up to 7 eggs instead of 6, though. Used turkey bacon; was OK, but I think I might try Hot pork sausage or regular bacon next time. Used baked potatoes for it since that's what I had on hand. It cooked perfectly---those that think it's runny are probably seeing the melted cheeses. Just made it for the family this time but would be very proud to serve it at a potluck or to company! I took another reviewers advice and froze individual portions since school is about to start, it will make a quick easy breakfast for the kids (and me)!

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JANNINE

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

Good but a little liquidy, wanted something with kinda crispier potatoes. I made the night before and refrigerated it. I will probably make it again

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Jenny

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Reviewed: Aug. 18, 2009

I made this for breakfast when we had some family staying the weekend. Only 3 of us ate everything on our plate. I followed the recipe with the exception of the types of cheese used(I had some cheddar and a mexican blend)and I shredded my own potatoes (placing them between some paper towels to absorb the moisture). This had way too much potato and not enough eggs. It tasted rather bland and I added S&P and garlic powder. I figured I could make it again and 'doctor' it up, but my husband said "Don't you dare!" Sorry, this just wasn't for us.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Aug. 14, 2009

I made two of these one morn for a crowd. One was made with the original recipe (10 eggs and fresh grated potatoes on both) and the other with chorizo sausage and mont. jack. The bacon one disappeared and had much more flavor when I was thinking it would be the other way around. On my way to cook up another bacon dish for this weekend...great recipe.

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KARTIMEL

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Reviewed: Aug. 9, 2009

Made for the guys at the Firehouse this morning. Everyone enjoyed it. Did both the sausage and pepper bacon. Added green peppers as well. Very good and very easy.

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jamfire3

Cooking Level: Intermediate

Home Town: Rawson, Ohio, USA

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Reviewed: Aug. 9, 2009

Made this sunday morning for the family and they just loved it. I found it to have great flavor and texture and very simple to make. Will certainly make again!

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DKUNESCH

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Reviewed: Aug. 8, 2009

Absolutly love, love, love this recipe! Making it as written is delicious, but adding 2c. cubed italian or french bread over the top of casserole and drizzing butter on the bread makes this dish outstanding. There's only one problem: No leftovers! My family and company always go back for seconds and thirds!!!

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mb0977

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Reviewed: Aug. 7, 2009

It was reallllly good we loved it....I also have another recipe its called " Morning casserole in slow cooker" for 10 hours, its so GOOD, should try that...

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sweetspicy09

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: La Grande, Oregon, USA

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Reviewed: Aug. 6, 2009

Made double recipe for my girls class party the 1st graders didn't eat much, the 3rd graders ate their dish in 10 minutes and asked for more they loved with, however my daughter said everybody in her class had gas for the rest of the day

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Aug. 5, 2009

Followed exactly and got rave reviews from the family. My dad even begged for the recipe to pass onto his scout troop! The only thing I would change next time is to add broccoli.

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Julia

Cooking Level: Intermediate

Home Town: Acworth, Georgia, USA

Living In: Northfield, Vermont, USA

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Reviewed: Aug. 3, 2009

This was fantastic although I did make a few changes. To save a little $$$ I made my own fried potatoes ahead of time with butter, onion, red pepper, salt and pepper. Like others suggested I used 12 eggs instead of 6. I also used an Italian blend instead of Swiss. Swiss would have been better but they didn't have any already grated at my store and I was being lazy.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 3, 2009

excellent just try to find bacon that is not to salty.

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Beth

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Reviewed: Aug. 1, 2009

Served it for a baby shower brunch, it was great! Used a combo of cheddar and colby jack cheese instead of using swiss, it was really good that way. Added mushrooms and green pepper, plus salt and pepper. Made one with bacon, one with sausage.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jul. 20, 2009

This was WONDERFUL! I made one with sausage, one with bacon. Both were equally popular with our company (though I preferred the sausage). I used a bag of the Ore-Ida "Country Inn Creations Peppers & Onion" hashbrowns in place of the plain hashbrowns. I also used an extra 1/4 cup of shredded Swiss cheese, since the package I bought was 1.5 cups and it was just easier to use it all. I was suspicious that the recipe didn't call for any seasoning, and I thought it might at least need some pepper added at the table, but I was pleased to discover it didn't need anything! You could easily add some seasoning (or use seasoned hash browns) to change the flavor if you wanted, but it's certainly not necessary!

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CharlotteCarpenter

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Reviewed: Jul. 19, 2009

I used a 4 ounce bag of "real bacon bits" in place of cooking the bacon myself. I sauteed the onion in butter, added the bacon bits the last few minutes. I otherwise kept the recipe the same, and it was a TOTAL HIT at the brunch potluck I took it to. I'll definitely be making it again!

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Jodi

Cooking Level: Intermediate

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Amish Breakfast Casserole

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