Reviewed: Sep. 1, 2007

Like many other people I thought this was a great base recipe. I browned Bob Evans Sausage with some onions and red peppers. Instead of using potato rounds I used Oreida hash browns. I just eyeballed how much I thought looked good. LOL Then I added one and a half cans of cream of mushroom soup with some cracked black pepper. I used a lot more cheddar cheese on top because let's face it, I'm a cheese hound! Thanks for the great base recipe!!

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Pooter61

Cooking Level: Expert

Home Town: Dearborn Heights, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Aug. 27, 2007

Excellent!! My group loved it on our last camping weekend. It does take a little longer to cook than the directions say. Althought everyone loved the taste, the eggs could have been a little more cooked through.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: Aug. 26, 2007

I made this for my husband and some friends and they loved it!!! I made the recipe as is but I might play with it a little next time. My husband thought some peppers and onions would be good! I did think it needed a little seasoning but other than that the recipe was great just as it is. The eggs were nice and light and the potato rounds and sausage added nice texture. I will definitely be making this again!!!

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STACEY508

Cooking Level: Intermediate

Living In: Northumberland, Pennsylvania, USA

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Reviewed: Aug. 13, 2007

Like other reviewers, I added to the recipe. I followed the directions but also added green peppers, onions, some Delmonte Diced tomatoes (drained), and extra cheese. I didn't have potato rounds so I substituted them for tater tots. I must say this was a great caserole. My family likes lots of ingredients so based on other reviewers stating that this recipe was somewhat blah, I decided to add alot. The cream of mushroom soup gives it a really good flavor and a good texture...not too dry. This recipe gives a good base to creating your own concoction! Also, I agree that cooking time is a bit more than stated so leave time for that. Will make again!

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JulieB

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Reviewed: Aug. 1, 2007

This is a great tasting recipe. I left out the mushrooms. Used frozen potatoes o'brien and 2 cups of cheese. 1 cup mixed in the ingredients and 1 cup on top. I also put onion in with my sausage when browning sausage. Will make again.

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vickiebe

Cooking Level: Expert

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Reviewed: Jul. 3, 2007

Delicious!! I even made this ahead of time and froze it and it still turned out great (thawed completely before I baked it). Can't wait to make again.

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Patty

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: May 27, 2007

My family really liked this recipe. I made a few changes to it though - I kept the base and added a can of dice green chiles to spice it up a little, salt & pepper and used potatoes o'brien w/onions and peppers instead. This does great to prepare the night before and store in the fridge till the next morning.

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SPICKENS

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Reviewed: May 24, 2007

I made this today for a breakfast farewell to my boss. WOW! It was a BIG hit and gone fast! It was easy to carry for my 1-1/2 hour trip. A fellow employee made another version and this one was gone first. It was creamy and the ingredients all went well together. I will make this again and keep in my favorites. Thanks

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Taffy

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: May 14, 2007

I just served this for Mother's Day brunch and it turned out fabulous. There was not one bit of it left and I think my guests were hoping to have leftovers to take home! I used Bob Evans Sage breakfast sausage sauteed with onions and fresh mushrooms. For the frozen potatoes I used onion tater tots. It gave it an excellent flavor. It did take a while to bake but it was well worth it. Im sure it would have turned out great without the variation too! Thanks for a great recipe...

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proudmama06

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 14, 2007

I am only giving this four stars because, as written, I don't think I would have liked it much. My family might have but not me. I made it with 2 packages of sausage, hashbrowns with the peppers and onions added, some spices, and no mushrooms. I also used cream of chicken because i like it better than mushroom. i suppose it is a completely different recipe but the basic idea was great. I just need more kick to my food than this would have given. excellent base though! Thank you!

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BRENDAJOS

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Reviewed: Apr. 8, 2007

YUMMY! I opted for a veggie version----I used Gimme Lean veggie sausage (just broke up a tube and sauteed it in olive oil with diced onions and zucchini....next time I will add spinach too). I also added a tsp. of hot sauce, a tsp. of italian seasoning and a 1/2 tsp. salt since the prior reviews said this dish can sometimes be bland. I let it sit overnight in the fridge and it took about an hour and 15 minutes to cook this morning. My carnivore hubby loved it! Lots of options here...it can be a "kitchen sink" dish, so feel free to use what you have on hand.

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AMELINA

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Reviewed: Apr. 7, 2007

My whole family wolfed this on Christmas morning...we barely needed Christmas dinner! Easy to make, which always works for me. I will be making this again!

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motherf61

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Reviewed: Mar. 27, 2007

I love this recipe! I have made this many times with many variations. I have added different veggies and meats, also I have used cream of chicken instead of mushroom becuase of my picky husband. The only thing I would say is to cook this longer, I think it takes over an hour to get a good consistancy, but its great for a breakfast, or even dinner!

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Tray-Cee

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

Very, very good! Used spicy sausage, added the cheese in the casserole, and sauteed fresh mushrooms with garlic and onion. We used the leftovers and made breakfast burritos (in tortillas with sour cream and salsa), which were absolutely fabulous - got that idea from another reviewer. Thanks!

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Esfindy

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Reviewed: Mar. 21, 2007

It was okay. I thought it was going to be great. Needs a little seasoning. Thanks.

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3RDTIMESACHARM

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Dallas, Texas, USA

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Reviewed: Mar. 16, 2007

This was a great recipe as is. However, my husband doesn't like mushrooms, so I leave them out. We've tried several variations some of our favorites are:adding more cheese into casserole, adding ham, using the tater tots, potato rounds and hash browns for the potato. We have this about 2x/month for Sunday brunch.

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buzymom

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Reviewed: Feb. 4, 2007

Quite good!! Cooking time was quite off for me, I had to add about 20 mins to it and I was using convection which usually speeds things up! I thought the flavour was really good, but my brunch guests added quite a bit of salt and pepper, so maybe its a little lacking in that respect. Made the recipe exactly as stated except subbed light cheese instead of regular to save a few calories. Overall, a very good recipe. Will make again! Thanks.

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ma2724

Cooking Level: Expert

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Reviewed: Jan. 16, 2007

Great recipe- only changes I had to make were using Zesty Hot sausage, and instead of the potato rounds I used one 28 oz. pkg of potatoes o'brien. That is all I had in the house. I appreciated having the choice of overnight refrigeration or not. I was looking for a recipe to use with things I had in the house and this fit the bill (with the exception of the potatoes) It turned out delicious and I'll make this again!

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Robin

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Reviewed: Jan. 3, 2007

The first time I tried this recipe I followed it to a "T" and found it to be a good base recipe but liked some changes better. The second time I switched it up a bit using 1lb sausage and 1 lb beef, oyester mushrooms, and sour cream rather than milk. Depending on your taste, you may like the changes.

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JWSAGE

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Reviewed: Dec. 30, 2006

We thought it was bland. Mushy eggs and potatoes all mixed together with pieces of sausage and a mushroom here or there. It was edible and we finished the casserole but will not make again. I thought too many eggs. Its a matter of preference and I like the breakfast casseroles that taste more like stuffing.

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harperhabitat

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Colfax, California, USA

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Breakfast Casserole II

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