Reviewed: Jan. 8, 2007

My whole family enjoyed this dish, especially picky husband. I only made one addition - I added garlic per other reviews to add some flavor. I also used pre-cubed bags of potatoes and onions to save time. We will be using this one again!

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RAEVYAN

Cooking Level: Expert

Living In: Pasadena, Maryland, USA

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Reviewed: Nov. 25, 2006

Used frozen, shredded hashbrowns (instead of baking potatos), low fat sausage, and two percent cheese for reduced calories/fat. Definitely needs a good amount of salt and pepper or will turn out bland. Also, I stored in fridge before cooking next morning - that required a solid hour of baking. Recipe is great - has real potential! Other reviews are correct, green chilis and/or bell peppers and other vegetables etc. would definitely add different flair to dish. Could even do that on just half the dish in case kids don't like "green." Also next time I make it I'm going top with a jar of salsa shortly after removing from oven. Thanks so much!!!

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CATHERINEMCCREIGHT

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 8, 2006

This was very good but next time I make it I will add more to it like onions, gr peppers and/or ham.

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K

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Reviewed: Oct. 30, 2006

Made in the morning, than took to a tailgate & reheated on the grill. Was a crowd pleaser! Made w/ frozen tater tots (cooked). Added 1/2 c mi1k to 10 eggs, w/ small can of diced chillis. Topped w/ salsa, and sour cream on the side. Very good!

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Oct. 28, 2006

We ended up having surprise guests the day I planned on making this. It was a hit. Only suggest microwaving the potatoes. 30 minutes turned into an hour and then an hour and a half and I would have saved myself tons of time. I also used reduced fat cheese to cut down a little of the fat, but that was the only modification on this one.

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krpate2

Cooking Level: Intermediate

Home Town: Pflugerville, Texas, USA

Living In: Leander, Texas, USA

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Reviewed: Oct. 14, 2006

This was pretty good, but mine turned out rather dry with crispy/hard meat. Good flavor though, I seasoned to our tastes. I went back and rechecked the recipe after it was done to make sure I hadn't left out milk or sour cream or something, or not assembled it correctly. I wish I'd more thoroughly read the reviews before trying this though. Because of reviews stating a longer baking time was needed, I used a 9 X 13 pan thinking that would help it cook in 30 min. I don't care for the bready breakfast casseroles with tons of cheese and butter, and that is why this one caught my eye. Next time, if I try this again, I will probably add some milk or sour cream and use a deeper casserole dish. The only change I made was using turkey sausage. Kids and hubby liked this, and my pickiest son's only complaint was the hard meat. Thanks for the recipe!

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2006

Very good! Love the potatoes and onions.

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Jen

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Reviewed: Oct. 9, 2006

I used frozen hash browns in place of the potatoes to save time and in was wonderful!

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Terra

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Reviewed: Aug. 7, 2006

I modified this recipe quite a bit to make it a big winner in my house. Microwaved the diced red potatoes to save time (used only 3), then fried them with 1/2 cup diced sausage, 1/2 diced onion, 2 T. minced garlic, cajun seasoning & no-salt seasoning. Added 1/2 cup shredded cheese and mixed all in a glass pie plate, then froze til I needed it. I defrosted dish overnight, & in the morning mixed 7 eggs together (12 would have been way too much), poured eggs on top & mixed a bit, then baked at 350 for 30 minutes. PERFECTION!-- came out like a frittata. Thanks!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2006

After reading other reviews, I came up with this version: used turkey breakfast sausage sauteed w/a little onion; instead of baking the potatoes I shredded 2 med. potatoes and lightly sauteed them w/e.v.o.o. and s&p. Layered potatoes, then sausage, then added a layer of some leftover homemade creamed spinach, then mozzerella, then the eggs. It was so delish. The whole family, from 14 month old on up, just loved it. I served it w/the Strawberry Oatmeal Breakfast Smoothie from this site to round out an easy supper. Thanks for this one!

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Becky the Jewelry Lady

Cooking Level: Intermediate

Home Town: Ludington, Michigan, USA

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Reviewed: Apr. 17, 2006

Ok, so I made mine a little different. I used bacon, then just cubed my potatoes and fried them in a little bacon grease,without precooking, until they were done. It took about 20 mins, but its still 20 min. faster than precooking them. I added about 2 tbsp. minced garlic to my potatoes and onions. My husband, son and I loved this!

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OKIELOVES2COOK

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2006

The first thing to note is that cubed potatoes take longer than 30 minutes to cook. To make it easier, I used a 1-lb 4oz package of fresh (not frozen) diced potatoes with onions. It took about 50 minutes to cook (it it's watery when you cut into it it is not done). I never cared for the breakfast casseroles with the cubed bread. This is a GREAT alternative.

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JANYBIRD

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Reviewed: Mar. 28, 2006

wonderful! i made half of this the night before so that i could bake it before school. it definatly takes longer for 30 minutes to cook, so be prepared to wait longer!!! i didn't add the green chiles like someone said i shouldve, and i regret it. it's a great recipe and the green chiles would make it better with more flavor. thankyou! remember- -leave extra time for baking -add chilis for more flavor

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kelsey

Cooking Level: Beginning

Home Town: Fairport, New York, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Jan. 22, 2006

I made this for breakfast last weekend and it was pretty good next time I make it I will add some green bell peppers and spices for some kick... THANKS!! :)

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SUGARPLUM03

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Syracuse, New York, USA

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Reviewed: Dec. 27, 2005

I made this recipe for my christmas eve brunch. My family raved about it. I will definitely make it again. I read the reviews & they were very helpful. I seasoned & pre-cooked the hashbrowns in the oven for about 15 minutes. (next time I will cook them in a little oil to make them crispier instead of baking them) I used 10 eggs & one cup of milk. I assembled the casserole as follows: potatoes, onions, bacon, & then egg mixture. This is a great recipe.

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LADYPHAE

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Reviewed: Dec. 25, 2005

Served for the first time at Family Christmas Brunch. It was a huge success. I will have to make two next year! I did substitute the baking potatoes with frozen, cubed hashbrowns to make it easier.

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Mandy R.

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Reviewed: Nov. 30, 2005

This was exactly what I was lookinf for. I had read the reviews about the potatoes needing more flavor so I added more seasoned salt and some onion powder. I also boiled the potatoes instead of baking them. I think I boiled them too long, but it turned out good.

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jamie west

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Reviewed: Apr. 19, 2005

I used Hash browns O'Brien to make it easier and it tasted a lot better too. So much easier when you want a good breakfast just don't want the mess and lengthy cooking time either. Will definitly make again.

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Mrscdc228

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Reviewed: Apr. 12, 2005

kind of a pain to make and tastes a little bland unless you add lots of seasoning salt, but very delicious and filling. A favorite in my house.

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KSMITH61

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Reviewed: Jan. 11, 2005

This recipe was quite good! I decided to follow it exactly since I have a tendency to want fidge around with recipes. :). So, the next time I make this I will mix the ingredients together and maybe top it off with additional cheese. We found the bottom all potato and needing something. I did season as suggested too. Also, I didn't have time to bake and such as the recipe called for the potatoes...so I washed, peeled and boiled them in salted water to speed that process. Worked out great. Thanks for sharing this casserole. We had it for dinner with fruit salad..quite yummy! :)

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