Reviewed: Jan. 4, 2008

I made this the low-fat way. I used the recipe for italian turkey sausage for the sausage (modified with a few other herbs) and used a 50/50 mix of egg beater eggs and regular eggs. Nobody could tell that it was low fat and it was delicious. What leftovers were left were even better as the flavors really blended well.

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snowriter

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Bowie, Maryland, USA

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Reviewed: Jan. 2, 2008

I thought this was pretty good - although, I'm not sure it was worth the cholestorol and caolorie intake. Worth the intake for Xmas and the few days follwoing. Thought it could have looked prettier - but easy, and tasty!

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Big Daddy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 1, 2008

I mistakenly made this the night before like other breakfast casseroles, but it was still tasty-the tater tots seemed to break apart so there were little pieces of potato throughout. Good flavor-some garlic or additional seasonings would be great.

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Jan. 1, 2008

This was a very good recipe, but I was confused about the can of milk. I didn't find a 10.75 oz can of any sort of milk, but I guessed it was evaporated milk and that seemed to work fine. It was very easy to prepare and people went back for seconds!

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recipegirl1

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Reviewed: Dec. 31, 2007

Maybe I didn't make it correctly, but it was just ok. I did let it cook for over an hour, but it was still just o.k. I won't be trying this again.

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Neicy

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 29, 2007

I just made this and it was great! I was giving it a "trial run" for my new years morning party. I omitted the mushrooms and used southern style hashbrowns with peppers and onions. I also added salt, pepper, and a little garlic and onion powder for flavor. It was excellent. Will be making it again!

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lady t

Cooking Level: Expert

Home Town: Newark, New Jersey, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 24, 2007

This was really good... Made it for dinner last night

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smithswife

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

I made this for the office and everyone raved about it. I added some other ingredients based on other reviewers' suggestions. I added sauteed mushrooms and shredded hashbrowns with onions and peppers. This was a big hit and I will definitely be making it again for my own family. Thanks for the great recipe.

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CPIERCE242

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Reviewed: Nov. 27, 2007

This was pretty good; I consider it a variation of Tater Tot Casserole. I really liked the use of tater tots, as they are one of my favorite kinds of potatoes. However, I felt the recipe needed the addition of some sort of spices, and I was very hesitant about adding salt because of the sodium content of the ingredients already being used. Next time I make it I may add some pepper, or some chopped onion or garlic, to see if that livens the recipe up a bit. Also, one minor alteration I made was to shred 2 cups of Cheddar cheese so there would be enough to cover the casserole in a 13"x9" pan.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Nov. 22, 2007

I made this for us Thanksgiving morning and it is delicious. I think next time I will add more cheese though..only cause I like mine real cheesy. Bobby, Kelly and Mike really liked it and Kelly went home with the recipe..lol..

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MNM6467

Cooking Level: Expert

Home Town: Wheelersburg, Ohio, USA

Living In: Lake Panasoffkee, Florida, USA

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Reviewed: Nov. 18, 2007

This was a great hearty breakfast. thank you

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classy

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Reviewed: Nov. 17, 2007

Yum! I did cook for an extra 20 minutes because it looked runny in the middle. Added some cheese to the mixture too and would even add more. I will try onions next time too. Overall, very delicious.

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Kim P

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Reviewed: Nov. 17, 2007

This is one of my famous recipes. When my friends have a brunch, I'm not asked what to bring, I'm told to bring this! It freezes well too so I make double batches and leave it in the freezer to thaw the night before and bake in the morning.

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Renee

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 13, 2007

This is great!

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Leslie

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Reviewed: Nov. 11, 2007

I was worried that my casserole wasn't done after the time alloted. It was a little runny in the middle. After taking it out of the oven, I mixed everything together (which made my tater tots fall apart). Within 5 minutes, it was done. Next time I'll just put the potatoes in first and pour all the mixture on top. Hopefully, the potatoes will thicken the eggs quicker. It was really delicious and a huge hit!!!

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Cindy D.

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Reviewed: Nov. 7, 2007

my brother-in-law made this for the whole family and it was Yu-u-u-ummmyyy!

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Kimi

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Reviewed: Oct. 7, 2007

In case anyone wants to know how this recipe is without changing it at all, it's delicious! I made it just like the recipe said, and it was a big hit. I know people like to cater recipes to their own tastes, but sometimes I just want to know how the ORIGINAL recipe is, without changes. So here's a review for those of you like me. YUM!

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Omgirl

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: American Fork, Utah, USA

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Reviewed: Sep. 27, 2007

I make this recipe every year for Christmas morning. It has become an expectation with my family. Sometimes I use bacon or ham and then I use either O'Brian potatoes or shredded hashbrowns. Thanks for a great recipe

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