Reviewed: May 19, 2008

AMAZING!!! Took over my old Christmas breakfast casserole immediately!

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Kim

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: May 16, 2008

This is a good recipe, but is lacking a little something. I would suggest using spicy instead of regular sausage and increasing the amount of sausage used. Also, adding onions and peppers would likely do wonders to this dish. It was very good, though, and heated up very nicely for the next few days.

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Gina Bug

Home Town: Tulsa, Oklahoma, USA

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Reviewed: May 12, 2008

I love this recipe! I have made it many times and have tried a few different variations. My favorite so far has been using bacon instead of sausage. I have also added salsa to the mix before and brought it to a potluck and it was gone in a flash and went over big. Thanks!

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Dawn Stone

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Reviewed: May 12, 2008

I took the suggestion of another reviewer and layered it instead of mixing it together. I dont think that made a difference. I think it could have used more sausage and cheese, and I never use canned mushrooms. Other than that it was delicious.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: May 8, 2008

We've made this recipe several times and really enjoy it! I always add a sprinkle of red pepper flakes, a little minced onion and garlic, and I use whatever frozen potatoes we have on hand (tater tots and hash browns both work well). I do add a good bit more sharp shredded cheddar, though. Actually, I add a lot more -- probably 1 cup in the casserole and 2 cups on top, cooked til the cheese is bubbly and browned a little. If you live in the southeast where Neese's sausage is available, you've GOT to use that -- and get the "hot" variety. So good! I sometimes use a pound and a half, depending on what's in the fridge. We slice squares of this casserole, wrap individually and freeze -- it freezes beautifully! That's a big plus. So nice when you wake up hungry and don't have time for (or don't feel like) cooking -- you can just defrost and then heat a square of this casserole in the microwave, and it's just as delicious as fresh out of the oven. Very much a comfort food. Thanks bunches for sharing this recipe! :)

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DISCOBUNNY

Cooking Level: Intermediate

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Reviewed: May 6, 2008

I added turkey sausage, bacon, green peppers, onions, mushrooms and lots of cheese and it turned out great. I did add two more eggs to make sure there was enough to cook over all the veggie's.

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Tiff

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Reviewed: Apr. 28, 2008

It was ok. I've had other breakfast casserole recipes I liked alot better. It was easy to make though.

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LIZABF

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

I wanted to like this more than I did. I do prefer potatoes instead of bread in a breakfast casserole..it's a texture thing. However, the recipe as is was a bit bland and pretty dry. Perhaps a few more eggs and a little more kick? I did not see anyone else comment on dryness, so maybe I over baked it (I have a phobia of undercooked egg casseroles...again the texture thing).

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JNELL

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Reviewed: Apr. 10, 2008

Made exactly as directed and I really liked it as did company. Thanks to other reviewers, I found out the can of milk is just regular milk. You fill up the soup can with milk after you pour the soup in. Will definitely make this again.

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JKATRIB

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Reviewed: Apr. 8, 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. I will make this dish over and over again!

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Niki B.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 7, 2008

This was very good. I love breakfast casseroles. Only made 2 changes. I added onions, which we really like, to the sausage while it was browning. And I only had hash brown patties which I tore into bite sized pieces. I've noticed some reviewers confused about the 10.75 oz can of milk. Once you've emptied your can of soup you fill the can with milk. It doesn't call for condensed or evaporated milk. Will make this again for sure!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Mar. 16, 2008

This was very good. Everyone went back for seconds and thirds. I followed the advise of another reviewer by layering the potatoes, cooked sausage, mushrooms, red pepper, cheeses then poured the egg mixture over it.

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Mar. 12, 2008

Everyone liked it. I did modify a bit to make healthier. I used ham in place of sausage, half egg beaters and half eggs, low fat crm of mushroom soup, skim milk, 2% cheese. Added some seasoning salt and garlic for some added flavor!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Mar. 10, 2008

I have a similar recipe to this one and I put in more eggs dozen to 18 eggs that are softly scrambled. I add 2 cans of soup cream of celery, and cream of chicken. I saute mushrooms instead along with onions. I use hashbrown bite size potatoes or you can use potato "obrien". You add a can of milk (meaning fill up the empty soup can with 1% or 2% milk. Very good! I use left overs from a spiral sliced ham, bacon or sausage. All are good! Great recipe! Use Ham and left over grilled asparagus in the casserole for a Easter or Mother's Day breakfast!

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Susan

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 14, 2008

I made this for my husband for a Men's breakfast and it turned out very good, I used tater tots and they were a nice touch

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MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

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Reviewed: Feb. 12, 2008

I made this for a church brunch and it was a huge hit. While I was putting this together late Saturday night, I realized that the only canned milk that I had was sweet condensed. It have a strange sweetness to it, but it was still excellent and received many compliments, and the kids loved it. Thanks!

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Goshgirl

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Reviewed: Jan. 30, 2008

EXCELLENT recipe! Dont forget to include the mushroom soup! I copied another posted and did one layer of tater tots, one layer of crumbled sausage, one layer of sauteed fresh mushrooms, and one layer of cheddar cheese; added some salt and green Tabasco to the egg mixture and poured all over the top of the casserole. A sprinkling of paprika for color and it was a beautiful as well as tasty dish. It took 1 hour to cook. I have been reheating pieces every morning for breakfast! Delish!

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NATC143

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Reviewed: Jan. 18, 2008

Easy to make and very yummy!

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lindsay

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Reviewed: Jan. 14, 2008

It was good! I followed the recipe as it is- but I used regular hash browns instead of 'rounds'. I'm not sure if I used the right thing,but next time I will use the tater tots, it will provide some needed 'crunch'.

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ROSEMARY_09631

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Reviewed: Jan. 12, 2008

I enjoyed this recipe, although I made a few corrections as suggested by other reviewers and a few of my own. I decided to layer this dish - layer 1 (tater tots), layer 2 (cooked ground turkey sausage), layer 3 (sautéed red and yellow bell peppers and onions), layer 4 (cheeses - extra sharp cheddar, Monterey and Colby), and layer 5 (mixture of eggs, carnation milk, hot sauce, black pepper, and cream of mushroom sauce). Then I baked the dish at 350° until done. I also completed all the layers, except for the last two, the night before. Then all I had to do in the morning was add the cheese and egg mixture and bake. My family and I really enjoyed this recipe!!!

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