Reviewed: Jun. 8, 2009

I made this recipe exactly as described but added some chives that I had in the fridge that needed to be used.I did have to increase the baking time to 1 hr and 15 minutes. Turned out absolutely fabulous. It was moist & had a nice crust on the edges. Very very tasty!!! Will make again. Thank you for a great recipe.

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Beenee

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Reviewed: May 20, 2009

Quick and easy!

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Joan M

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Reviewed: May 12, 2009

5 stars, really? This was mediocre at best. Quite bland and non-descript. I made 2 of these following the recipe exactly. I had a brunch for 16 ppl. Nobody raved or even told me it was good. 1 guest asked for ketchup and another asked for Tobasco! I think I will go back to my regular recipe for breakfast casserole. Sorry!

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: May 10, 2009

This was GREAT! Took it to church this morning and it was DEVOURED! I made it up last night and left it in the fridge to just pop in the oven this am. Worked out perfectly and the ONLY change I made was to add a full cup of cheese rather than just 1/2 cup. SO YUMMY! THANKS!

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ITSKNOTSEW

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

YUM! I made this for Easter. My friend is a vegetarian and I used broccoli inplace of sausage. It was by far my favorite breakfast casserole recipe.

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Apr. 4, 2009

EMERGENCY SHORTCUT: I was in a horrible rush with several last minute, teen boys on their way here so I used frozen O'brian-style hashbrowns as a shortcut. There were peppers and onions in the mix so I skipped that step, but added two cloves of garlic for fuller flavor. It looked soupy enough so I didn't add any extra liquid. After baking 45 minutes the results were a bit watery. Probably from the frozen veggies. The veggies were a little undercooked too so I baked it for another 30 minutes. It came out PERFECT and was well worth the wait! Even with a doubled recipe the pans were emptied and the audience raved. My 9yo son asked if we could make this every Saturday and one guest raved that he was glad I didn't use cr. of mush. soup like his mom (Funny, because I used two cans for the dbl. recipe!) Next time I think I'll bump up the temp. and the cooking time. I usually don't comment on a recipe I've mutilated so fiercely, but this was such a quick and delicious hit in a moment of desperation. Thank you for helping me save the day!!

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Kiss-the-Cook

Cooking Level: Expert

Home Town: North Ogden, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 25, 2009

This is really an easy one, and you can add things to it, if you like, in the veggie department.

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Maggie

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Olivet, Michigan, USA

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Reviewed: Feb. 25, 2009

Very bland. We did not let the hashbrowns thaw beforehand so it was a watery, sloppy mess. Also if you add veggies as others suggest, make sure they are cooked first so they are not so harsh compared to the other ingredients. We will not make this again.

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Mark and Jackie

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Reviewed: Feb. 24, 2009

used fresh mushrooms and added onions

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Jan. 31, 2009

I have made this many times and have only gotten good reviews. The only thing that I think would make it better is seasoning the potatoes a little before hand with season salt or something similar. Thanks for a great recipe!

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becky

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Reviewed: Jan. 11, 2009

Okay... the soup made it difficult to tell whether or not the eggs were totally done. We ate ours with lots of pepper.

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WENDYBELL

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Reviewed: Dec. 29, 2008

We loved this! I used thawed tater tots as many reviewers did and I added a bit of season salt to the eggs along with pepper. We had a lot of leftovers - half of the recipe would still be plenty for just 2 people. This reheated very nicely.

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Amy Nicole

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

Very good! We had it for Christmas Brunch and everyone loved it. A definite repeat!

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Chris

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Reviewed: Dec. 27, 2008

IT WAS GREAT BUT I ADDED AN ONION AND IT WAS SUCH A LARGE AMOUNT NEXT TIME I WILL CUT THE INGREDIENTS IN HALF!!!!!

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missrachel83

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Reviewed: Dec. 25, 2008

Fantastic! Just made this for Christmas Day. Used thawed tater tots and layered with sauteed shrooms, onions and peppers as per other reviewers suggestions. Made it with Better Than Eggs and added a bunch of green sauce and Emerils Essence to the eggs and soup mix. Covered it with tin foil and baked for 50 minutes, then 25 minutes more uncovered to solidify the center. Use lots of a zippy cheese for extra pizzaz. Serve with green taco sauce on top and fruit on the side. Very filling and delicioso! Since it's so versatile and can be made in advance I plan to use this recipe for holidays, work potlucks and for visiting company.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Dec. 20, 2008

I made this recipe for Easter brunch and got rave reviews. It truly was phenomenal! I layered the tator-rounds in the bottom of the baking dish. It actually made a full layer and then I spaced out the remaining rounds on a second layer. I whisked the eggs and milk together and then added the remaining ingredients (including the sausage) to the egg mixturem, then dumped over the potato rounds. The only minor complaint is that the dish is a little salty. However, I will make this dish over and over again!

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Niki B.

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Reviewed: Dec. 17, 2008

Everyone loved this recipe. I did add about a cup of cheese to the mixture besides the cheese I put on top because we LOVE cheese! I had to cook it about 10 minutes longer than it suggested. I will be making this again at Christmas.

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texasgirl

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Reviewed: Dec. 7, 2008

I've had lots of breakfast casseroles, but this is sooo good! The texture with the cream of mushroom soup is unbelievable. YUM! Been making this for special occasions and sleepy Sundays in.

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Bri Allen

Cooking Level: Expert

Living In: Decatur, Illinois, USA

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Reviewed: Nov. 30, 2008

Delicious casserole. I used frozen hash browns as I had no rounds both times making. I ran luke warm water over potatoes while in a strainer to defrost a tad. Placed potatoes on paper towel to absorb any little water left. I used 10 eggs (1st time)as this is what I had on hand. I omitted mushrooms(for kids taste). You could add anything to this and it still be yummy. Make sure to follow to a tee and if you have any extra items add your own touches for personal taste( bell pepper, crumbled bacon, onion, etc) I normally do not change up recipes the first time making. I made this twice and second time I added some additional touches (crumbled bacon and onion). This recipes is perfect as written or with extra touches. Thanks for sharing!

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BOXRDAWGZ

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 23, 2008

We thought this was really good but I made a few alterations in a hope to make it a little healthier. I substituted 50% less fat pork sausage, I used a small carton of egg beaters and then only 4 eggs, I used probably a cup of cheese but I used sharp cheddar 2% cheese, I used fresh mushrooms instead of canned, only 1/2 cup skim milk, 98% fat free soup, and probably 20 oz of obrien hashbrowns. We changed A LOT but kept the basic recipe the same.

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