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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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Nov. 17, 2008

I love this breakfast casserole. I found this recipe two years ago when I was looking for something different (but easy) to make for my family Christmas morning... before presents. That Christmas Eve, I made it (exactly as the recipe indicated) the night before and heated it up Christmas morning. Everyone loved it. Instant family favorite. I did think it needed salt, though. And, for me, pepper. Shortly after, I began getting requests for this casserole on a regular basis. A few times, I used Sage sausage. Excellent flavor. A couple times, I did not have condensed milk, so I just used a little regular milk. Still tasted great. A few times, I have added garlic salt. One time, I used cream of mushroom, with roasted garlic. Hmmm.. and, another time, I used diced potatoes with green and red peppers.. Added some onions to the egg mixture. Nice flavors.. It seems you can use this base recipe and come up with multiple variations, based upon your likes and dislikes.... Next time, I'm thinking of using bacon, rather than sausage, and mixing the cheese throughout the mixture, with just a bit spread across the top.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Nov. 2, 2008

I made this ahead of time to heat up on a camping trip. I added the cheese while heating it up over the fire - and covered it tightly with foil. I added fresh mushrooms, but the red peppers and onions would be a great addition. Do add salt and pepper. I thawed the tater tots. Use those instead of hashbrowns. The crispy outside of the tater tots made this even better. It was a huge it with my entire crowd.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Oct. 27, 2008

This is too good! I've served this for Christmas breakfast and my family can't get enough. By far the tastiest breakfast bake I've tasted. Thanks for sharing your recipe!

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DekalbEpicurean

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Oct. 21, 2008

This was very good. I didn't add as many eggs as it called for, and I didn't have enough potatoes (in fact only almost 1 cup) so I substituted dried potato flakes. Made it thicker of a consistency. I think I would prefer more potato chunks then I had, but I would probably still cut them down to sub some potato flakes for the texture addition.

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Sarah

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

I hate not giving more than 3 stars, but I have to be honest and say I really didn't care for this breakfast casserole, but I should have known better about not adding in salt or pepper...I THINK that the eggs definitely need a splash of it.

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Oct. 5, 2008

Super easy and delicious! I added onion when cooking the sausage, as well as about a cup of cheese to the egg mixture before baking. And I guessed the "can of milk" is evaporated milk??? That's what I used at least and it seemed to do the trick. I used potatoes o'brien instead of the round, as well. It took about an hour and 10 minutes to fully cook so there was no jiggly egg center. Overall, I'll be making this again!

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COUGARCHIC7

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Reviewed: Sep. 13, 2008

I made this for a friend's family and didn't get to taste it, but it smelled and looked wonderful! I sauteed half an onion with the sausage and left out the can of mushrooms...oh, I also added some cheese, salt, and pepper to the egg mixture. Layered the tater tots, sausage, then eggs. Will definitely make again, this time for me!

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SPIDEYGIRL

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Aug. 18, 2008

This recipe as written was very boring. Nothing wrong with it but it needs more punch. I did add cheese as others suggested (2 c. sharp cheddar) but it was still too bland for my taste. Also needs salt. I would make again but use another potato variety and some addtl spices to kick it up. But it was easy though.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Aug. 11, 2008

Was great and easy to make. I added 2 cans of green chili with the fried onions. Will add more bacon next time and not so many potatoes

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Aug. 7, 2008

This is a great make ahead recipe. The only changes I made are as follows - double the sausage, use potatoes o'brien instead of potato rounds, and use 2 cups of cheddar cheese - 1.5 cups IN the casserole and 1/2 cup on top. Delicious!

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Carol

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Reviewed: Jul. 2, 2008

Awesome recipe! I did use cubed hashbrowns with red and green peppers already mixed in instead of the potato rounds and it added a really good flavor. I also thought it didn't have enough cheese, so next time I'll add cheese to the mixture as well as on top. But it was fabulous! A nice high-protein breakfast that I can have in the fridge and warm up pieces every morning. No more cooking every morning!

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KnottyLDSMama

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Reviewed: Jun. 26, 2008

I layered everything so it did not get mushy.

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Cyndy

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Reviewed: Jun. 15, 2008

easy and filling - I added sauted mushrooms, onions, red and yellow peppers for more flavor. yum!

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Jun. 2, 2008

This is always the biggest hit at our breakfast potlucks. There isn't ever any left over! If I do use mushrooms I saute fresh baby bellas.

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littlefoot

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This is the best Breakfast Casserole I have ever had

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Kim R

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 29, 2008

This isn't "THE BEST" as some reviewers thought in my opinion. It is good however. We added a little extra cheese, actually about double.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: May 27, 2008

This was so good, and EASY. The only change I made was to use fresh mushrooms that I had sauted in butter and garlic. Served for company and they asked for the recipe. VERY good.

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