Reviewed: Dec. 25, 2012

We had this Christmas Brunch Casserole for brunch today...Christmas Day...and I must say I do like the ease of Christmas morning when all you have to do is put the pan in the oven while you have family time opening gifts. Had not made a casserole like this for many years cuz the kids were not fond of it when they were little. Made it today and there was only two pieces left! I changed the recipe a little as per our family's tastes: red pepper instead of mushrooms; more seasonings; more cheese that I added to the whole mixture as well as on top in the last 10 minutes of cooking and more eggs. (I have hungry boys!) I love the fact I can use potatoes in this recipe instead of bread as per other similar recipes as there are gluten sensitivities in the family. All in all a good recipe and a great concept! Thanks for sharing!

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Reviewer:

Bakerwoman

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 25, 2012

I used sausage instead of bacon and 6 eggs instead of 4. Still, at 400 degrees for an hour, the cheese on top was completely burned and the bottom was pretty much the same. What was left in the middle was okay. I should have checked it during the hour, but I put it in to bake while we opened Christmas presents. Very disappointed. I'll try again with a lower temp and/or less time, maybe mix it up as some suggested.

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Reviewer:

Nancy

Cooking Level: Intermediate

Reviewed: Dec. 25, 2012

I think this was a very delicious casserole, and very easy. I only changed it just a bit after reading reviews and to suit our tastes. I used 8 eggs and about a cup more hashbrowns because I love potatoes. I used 9 slices of bacon. I omitted the onions because no one in my house (except me) enjoys them, and also did not use mushrooms because I had none on hand. However, I do think it would make a nice addition. I had a red bell pepper so I diced half of it up and added it raw where you would add the sauteed mushrooms and onion. I made this on Christmas morning instead of overnight, so I baked at 350 for 45 minutes and added the cheese the last 15 minute so that it was more melty instead of a crust on top. I think this is a great recipe and you can customize it to your liking, much like an omelet. It also warms up nicely for leftovers, a big plus!

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Reviewer:

jillianmc

Reviewed: Dec. 25, 2012

Wonderful, perfect for Christmas morning! I added more eggs & more cheese. Will make again for New Years too!

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Reviewer:

carpar1

Cooking Level: Beginning

Home Town: Washington, Pennsylvania, USA

Living In: Naples, Florida, USA

Reviewed: Dec. 25, 2012

Made some adjustments to original recipe. Used eight eggs, mixed everything together, added only the garlic salt and omitted regular salt, thawed hash browns in micro and removed excess moisture. Also I used a mix of cheddar cheese and mozzarella and added french fried onions last five minutes only. This was perfect in appearance and everyone liked it. I also used two generous cups of milk. Perfect.

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Reviewer:

OrphanAnnie

Reviewed: Dec. 23, 2012

I found this recipe a few years ago, and have had it in my AllRecipes recipe box ever since... the absolute BEST breakfast casserole-type dish I've ever had. Savory and yummy without being greasy or bready. Using the hash browns instead of bread is genious! The only changes I've ever made is to add some fresh garlic when I saute the mushrooms, and to add a little cayenne to the egg mixture.

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Reviewer:

BRIDGETCLARK

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: Vacaville, California, USA

Reviewed: Dec. 19, 2012

Used all the recipe ingredients (added extra eggs), just put them in the pan differently. I layered the hash browns on the bottom of the pan,mixed the remaining ingredients together & poured it over the hash browns. I didn't refridgerate it but baked it right away. This is a keeper!

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Nov. 25, 2012

I just tried this recipe and loved it! My guests also went back for seconds so I guess they enjoyed it also. Very easy to make. I did tweek a few things. I mixed all ingredients in a bowl. Left out the mushrooms and substitued red bells peppers (cooked with the onions). I used 8 eggs (think I could have used a few more) and since I didn't leave it in the refrigerator over night I cooked it a 350' for 40 min. Will definitely use it again! Thank you for the recipe! Cindy C.

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Reviewer:

ccarrig1

Reviewed: Nov. 25, 2012

I liked it, but my husband did not. He said you could not taste the eggs enough, and this was after adding an additional 2 eggs. But it was not BAD by any means.

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