The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 9, 2009
Excellent recipe, turned out exactly right. I will be making this for my Christmas morning breakfast. I used some of the suggestions that others posted. I browned the hashbrowns first at 450 degrees with butter on top. Then reduced to 350 and cooked as directed. I also added more cheese to the top. It was perfect!
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 5, 2009
Yum! Very good - even without the bacon. After reading several reveiws, I decided to start my potatoes in a skillet so the onions and peppers could saute as well. Since I don't keep hashbrowns, I used a bag of tater tots and broke them down to bits with a firm spatula as they sauteed. The whole family liked this a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 23, 2009
Cooked this today for my book club brunch and served it with blueberry scones. Everyone commented on how good it was. I took other reviewers' advice and baked the hash browns first. I also added some green chiles and used O'Brien hash browns that come with onions and peppers to save time. I think the bacon really gives this dish its flavor. It was delicious and very easy to prepare. I will definitely make this one again.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 17, 2009
I cooked the bacon before baking. Good thing because although this dish was great when it was finished, it took FOREVER to bake thoroughly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 16, 2009
Perfect breakfast casserole. I browned the bacon and crumbled first before adding to the casserole. The directions don't specify, but it turned out well this way. I used Bob Evans Hash Browns that are kept in the refrigerated section of the grocery store, which also made this recipe quicker and easier rather than having soggier thawed hash brown potatoes.
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Cooking Level: Intermediate

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 12, 2009
I carmeleized the onion and used left over honey ham. I'm giving 4 stars because I think the recipe should be modified to reflect the posts of pre-cooking the taters. Wicked easy and well recieved by all. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 12, 2009
This is an excellent, easy casserole with the classic "breakfast" taste you want in this kind of dish. I followed the suggestion of a lot of the other reivews and put in a layer of the hash browns in and cooked those first, while I did that I cooked up my bacon. When the hash browns started getting toasty, I laytered the bacon on top. I don't know if it's a given or what but it seemed odd to me to but in strips of bacon, I cut mine up into pieces. At the store, the hash brown bags I found were all larger than what the recipe called for so and I had some left over. I put about a cup into the egg/milk mixture. I would add more onion next time, the bell pepper over powered the onion for me, but that's not too bad. And, I should have done what other reviewers did and salt and pepper the hash browns and/or the egg mixture before it went in. I used 1 cup of milk and it was plenty moist. I used 4 cups of cheese and it made for a really great cheesey top.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 21, 2009
I used sausage instead of bacon which was very good. Our family seems to like the breakfast casseroles with the bread better than the hash browns. The hash browns gave it a different texture with the eggs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 10, 2009
I layered the bacon on the top instead of mixing it in because I have one non-bacon eater. The casserole was very bland but that may have been because the bacon wasn't mixed in. Cook time was longer than I expected. I browned hashbrowns first too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 7, 2009
Followed tips from others, used O'Brien hash browns, baked ahead for 30 mins. at 425. Layered crumbled bacon on top, then cheese, some salt & pepper, topped with egg mixture. Refrigerated and baked the following morning. Everyone liked this and wanted recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 17, 2009
If you make the recipe as stated, its a disaster. You must read the reviews and follow thier advice. I didn't have time to read them so it was basically a waist of time and money. Both the bacon and hashbrowns should be pre-cooked. I figured that out myself with the bacon and did so but did not pre-cook the hashbrowns and they tasted raw in the casserole. I also thought it would have been very bland if I had not added salt, pepper, onion powder, garlic salt and dry mustard. Also needed to be baked in a 11 x 13 pan. This recipe is only worth trying if you follow other's advice and pre-cook bacon and hash browns.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 11, 2009
This has become a favorite dish in our home. The other reviews were really helpful, they made the dish. Thank you
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 3, 2009
I love this recipe. It's a hit with my family. I've made it a few times and on two occassions I forgot to add the milk and it still turned out great. Like others I bake the hash browns first. The last time I made it, I layered a store bought crescent roll on top and baked it with the last 16 minutes of cook time. YUMMY! This is a keeper!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 25, 2008
This was delicious. Used only 1 1/2 c. milk and cooked the potatoes and bacon in advance. Gone instantly-should have made 2 pans!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 23, 2008
I brought this dish to work for the employees for breakfast. They all loved it and wanted the recipe to make it for Christmas morning. Delicious and easy to make!
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Home Town: Fairhaven, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 21, 2008
I give this five stars. It was excellent. Everyone had seconds! I did put the hashbrowns on bottom and baked them at 400 degrees until they started to brown around the edges as recommended by other reviewers. I will definitely make this again. thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Longview, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 26, 2008
This is great to take camping. Just pre cook the casserole and warm up when ready to eat. It's even better the 2nd time.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2008
Took advice of others and baked my shredded hash browns for 20 minutes before adding the egg mixture. Waited until the pan cooled before adding remaining ingredients. To cut the fat content, I used fat free butter spray rather than greasing the pan. Used 5 large eggs and 1 cup of egg beaters, 1 1/2 cups low fat (2% milk) cheddar, 1 1/4 cup 1% milk, and a 2.5 oz package of pre-cooked bacon pieces (great time-saver and no mess!). Chopped the onion and green pepper into tiny pieces and let it sit, covered, overnight in the 'fridge before baking. Took about 35 minutes at 350. Turned out great.
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Cooking Level: Expert

Home Town: Bloomington, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2008
Didn't have frozen hash browns, so I peeled and shredded 4 medium sized (enough to equal 16 oz.) red potatoes and baked at 400 for about 20 min. I only used 1 1/2 c. milk and kept everything else the same and shortened the baking time to 25 min. uncovered.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 7, 2008
I have made this recipe a couple of times. The second time I layered the hashbrowns on the bottom of the pan and cooked them at 350 for about 10 minutes. I set them out to cool, and I put the onion and green pepper into a skillet and cooked them a bit to soften them up. I mixed everything but the hashbrowns together, then poured the mixture over the hashbrowns and let it all sit overnight. Simply marvelous!
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Photo by OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA
Living In: Des Moines, Iowa, USA

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