Reviewed: Jun. 27, 2009

This was really good even though I changed it. I added onion, red pepper, green pepper, omitted mushrooms, and subbed the cream of mushroom with cream of chicken soup. People asked for recipe. Makes a lot.

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MAMSTEROONIE

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Stuart, Florida, USA

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Reviewed: Jun. 26, 2009

Hubby says this is addicting. Personally, I find it rather boring as is, but five stars for hubby! :)

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JUDU

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Reviewed: Jun. 26, 2009

The 10.75 oz can refers to the soup not the milk

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pamelab

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Reviewed: Jun. 20, 2009

OK - I've read all the reviews and have no idea what "10.75 oz can milk" is. No one mentioned it in the reviews. Is this referring to evaporated milk, regular milk, condensed milk... Plan on making this for father's Day and need some idea as to what this refers to.

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Patti

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

Took it to church last Sunday for our potluck and every body loved it. Full of flavor and really easy to prepare and reheat for large gatherings.

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Freddie

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Reviewed: Jun. 18, 2009

Excellent!!! I used frozen Potato O'Brien instead of potato rounds and it really added flavor to it. Will be making again this Sunday for Father's Day!

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Drew

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Reviewed: Jun. 17, 2009

Absolutely fantastic! I only used 10 eggs because I wanted the sausage to be more dense. I also added salt, pepper, sage, and Italian seasoning to the egg mixture. I used tator tots instead of hashbrowns. Was a hit with all my kids! Will definitely make again and again!

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Wendy's kitchen

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Reviewed: Jun. 15, 2009

The kids and I liked it but felt it needed something, maybe onion & green pepper mentioned by other reviewers? I added bacon to ours which was good. This wasn't my husband's favorite, but he doesn't like sausage so that is to be expected. I may try again using ham instead.

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TryN2cook

Cooking Level: Beginning

Home Town: Mooresville, Indiana, USA

Living In: Danville, Indiana, USA

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Reviewed: Jun. 14, 2009

I tried this for our Sunday breakfast, with all the mixed reviews wasn't for sure how it would be but sounded good. It was.... I didn't have any condensed milk and added a little red pepper to sausage while browning but other than that followed recipe. I did put the tater tots on top so they would brown instead of getting mushy and that worked well, and added some little chunks of Velveeta cheese on top for last 10 minutes. Would make again...

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Tina P.

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Reviewed: Jun. 14, 2009

We had this for brunch today and everybody loved it. Very easy to prepare and very tasty! We don't eat sausage, so I used 1 lb of Gimme Lean (a begetarian sausage substitute). I only had 9 eggs, used cream of celery soup and onitted the mushrooms. I used frozen hash browns with onions and peppers for added flavor. Next time I'll use 6 eggs and 1 1/2 cups of egg substitute. Makes a great meal served with biscuits and fresh fruit!!

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Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 14, 2009

I have been looking for a breakfast casserole that can be made the night before and cooked the next morning. This is the only one I have tried that I will be making over and over. My son doesn't like sausage so next time I'll try another meat. Also, I will add a good amount of cheese to the mixture before it is baked so that it is all through the casserole (and not cheddar because it doesn't have the flavor I am looking for and is too stringy) instead of just on top. Last change will be some onions that are cooked along with the meat. The only reason I did not give this 5 stars is because I like it better with my additions.

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JOLINDA

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Reviewed: Jun. 13, 2009

i thought this recipe sounded good and i was right.. the only changes i made was i didnt have any potato rounds so i put frozen shredded hash brown in the bottom and poured the mixture over that, i also excluded the mushrooms since im not that big of a fan. my kids loved it!

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duckie

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Reviewed: Jun. 13, 2009

Evderyone loved it and it was not that difficult to throw together for breakfast.

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reagle66

Cooking Level: Intermediate

Home Town: Kenmore, New York, USA

Living In: Albion, New York, USA

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Reviewed: Jun. 13, 2009

I like how easy this casserole is, especially for a large group. I used cream of chicken soup rather than cream of mushroom, which gave it quite a bit more flavor.

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khansen32

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Reviewed: Jun. 12, 2009

I thought this was really good as the recipe says. I think adding your own flare would make this even better

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Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 11, 2009

Very bland and dry. I followed the recipe to the letter. Perhaps putting the cheese (and much more of it) in with the eggs instead of on top would add some creaminess to it. I won't be using this recipe again.

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Fro

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Reviewed: Jun. 10, 2009

I didn't have any breakfast meat on hand, so went without and omitted the mushrooms. I used 10 eggs and thought this turned out really great. I mixed cheese in also and let the entire mixture sit in the fridge for a few hours prior to baking. I baked this in a stone and left it in for almost 90 minutes. This would have been even better with any breakfast meat in it.

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a-bean

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

This is good. It's a remaker, although it's missing a certain flavor that I haven't figured out yet. I did add the sauteed onions and mushrooms to the dish, but it needs a spice. It depends on your personal taste but I say it needs some cajun spice. Or just some salt and pepper. It needs something.

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poochsgirl

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Reviewed: Jun. 9, 2009

This was very average - hence the 3 stars. There is so much one can do with breakfast casseroles, that it was almost a shame this one left out most of the flavorful stuff. The frozen potatoes came out soggy and barely cooked, the canned mushrooms have no taste and only brought a weird rubbery addition to the dish, and the only good thing was the cheesy crust. It also stuck to the baking dish despite a lot of grease. Everybody ate it without major complaints, nobody asked for seconds, and we were all hungry again within the hour.

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Alina

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Reviewed: Jun. 8, 2009

This was a great recipe. I did have to cook it for about 15 minutes longer than called for or I would have given it 5 stars. Everyone agreed that it would benefit from some diced green peppers and maybe a little bit of diced sweet onions but I'd make it again just like it is!

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