Reviewed: Sep. 10, 2011

Good recipe. I made this for breakfast last week. I did modify it for out tastes I used jack cheese instead of cheddar, didn't use any bell pepper but used more onion. One thing that does need to be adressed no matter what you put into this dish is that you need to use 1-2 more eggs than the recipe calls for and an extra splash of milk if you want to have enough to coat the other ingredients.

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Reviewer:

alexis

Cooking Level: Expert

Home Town: Orland, California, USA

Living In: Red Bluff, California, USA

Reviewed: Sep. 3, 2011

Very Good! Had to substitute as we were camping. Used 1 can of canned potatoes - diced. Diced ham steak - warmed. Quick, easy and Good! An I am not much of an egg eater and I still liked it.

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Reviewer:

shadow528

Reviewed: Mar. 5, 2011

It was a tasty dish, but I felt like it needed something more. It was almost like the potatoes, eggs and cheese didn't meld together correctly.

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Reviewer:

gretcheepoo

Cooking Level: Intermediate

Living In: Hammond, Indiana, USA

Reviewed: Feb. 19, 2011

This was alright, I thought I'd like it a lot more. The potato flavor seemed to take over the flavor of the dish but it's not bad, just not what I expected. I followed the recipe exactly too except for using a square pan vs a round one - that shouldn't impact the flavor though :)

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 29, 2010

Other than substituting turkey keilbasa sausage for the bacon I thought recipe turned out Wonderful!

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Reviewer:

Yana

Reviewed: Sep. 12, 2010

Based on previous reviews, I only used 2 potatoes. I also baked these the night before so that they were already cooked and ready to use in the morning. I put the cheese in the pan, spread with a combination of breakfast sausage and bacon and then the cooked potatoes, followed by the eggs. Mine did take about 25-30 minutes to bake, and in the end, the top looked better than the bottom, so I chose not to invert. We all loved the taste and I will for sure be making this one again.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 26, 2010

Good idea but not the right mixture of ingredients- too much potato and too bland. With a lot of changes though I think it could be great...

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Reviewer:

sarahbelle88

Reviewed: May 25, 2010

I made the bacon first and fried the tatters, pepper and garlic in the left over bacon fat. This came out great. I put it together the night before except for the eggs. So this morning i mixed up the eggs and put it in the oven while getting ready for work. The family enjoyed it! I did have to cook an extra 10 minutes because the eggs were still runny.

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Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Apr. 21, 2010

The nice thing about this recipe is that it is very adjustable, based on what you have on hand. The egg mixture looks like it won't be enough, but when it is finished baking it comes out to the perfect amount. I had to cut the amount of potatoes in half, because three large baking potatoes was way too much. I also would have liked to see more seasoning. Tabasco sauce would be perfect with this. I think I would make this again with some adjustments.

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Reviewer:

porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Apr. 7, 2010

I prepared this for Easter brunch and everyone liked it. You must like potatoes, though. It took alot longer to cook than recipe stated but my oven temp might have been off. It is a unique dish that I might make again.

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