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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misslyn

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

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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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Karrie

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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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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DRQUINN

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Normal, Illinois, USA

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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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JENIFER13

Cooking Level: Intermediate

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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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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 5, 2008

My mother-in-law is allergic to gluten so this recipe has served us well on many a get-together. I mix it up with Mexican Velvetta & sausage & salsa on top with melted cheddar & sour cream on the side for Mexican flair.

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ANNIE1

Cooking Level: Intermediate

Home Town: Saint Leon, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 5, 2008

We liked this. I baked my hash browns first for a while to brown up a little, as others recommend. I forgot to add the bacon until it was done cooking. So I hurried and cooked it, chopped it up, then sprinkled it on the top. Would've been better mixed it though. Oops. Oh, and we aren't cheese lovers, so I didn't add as much cheese as called for. Tasty!

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HRS

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

This is definitely one of the better breakfast casserole recipes I’ve tried. Instead of uncooked bacon, I used a 3 oz bag of real bacon bits. I sprinkled seasoning blend on the thawed hash browns and baked them at 350 for 15 minutes before topping with the egg mixture. I baked the casserole uncovered for 35 minutes. The top was perfectly browned but the inside was not quite set. So I covered the casserole with foil and cooked another 10 minutes. To get the hash browns crispier, I’ll try baking the hash browns for 10 minutes at 450 degrees next time as reviewer Christi suggested.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Sep. 19, 2008

Fantastic! I also browned the hash browns dotted with butter in the oven before baking the whole casserole to brown them first. I cut down on the bacon a little and added a pound or so of breakfast sausage as well. And because I didn't have a bell pepper I added a couple banana peppers instead which added a nice flavor and I also sauteed them with the onions a little first. I did bake it all in a 13 by 9 pan because there was no way it was going to fit into a 7 by 11. The bake time was perfect. It was enjoyed by all and I will definitely make this again. We have our own chickens so this is a great way to use up some of the eggs when we have too many.

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Lynnje

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Reviewed: Sep. 13, 2008

Mmmm so good and easy! I precooked the bacon and hasbrowns to cut down on baking time. I made a "crust" with the hashbrowns instead of putting them into the mixture. I added a little more cheese, just becasue I LOVE cheese. I am looking forward to preparing this for guests!

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Sep. 2, 2008

I thought this was good and am going to use it for a breakfast brunch; however I gave it a 4 because I have to agree with another reviewer as I don't like my hash browns as soft as they are in this receipe. If you use bacon, make sure you cook it first and crumble it before adding it to the mixture.

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Carolina

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

This was really good. I used breakfast sausage instead of bacon but followed the rest of the recipe exactly and it came out great. My kids and hubby loved it as well. Will make again.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Jul. 23, 2008

Just made it for a work BREAKFAST CELEBRATION.. It was great! :o) I used the suggestion of layering the hash browns on the bottom and cooking them first, and added additional salt and pepper. VERY GOOD! ThankS!

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Heather

Cooking Level: Expert

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 27, 2008

Made for 15 of my family members for breakfast last weekend. I wanted to take a picture, but it went so quickly and I didn't have any left overs. I cooked the potatoes first as others suggested. This casserole really takes a long time to cook, but worth it. Everyone liked it.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jun. 24, 2008

Not bad, hash browns a little soft for my taste. Makes a pretty good sandwich the next day.

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annhardt

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Reviewed: Jun. 8, 2008

We modified the recipe a bit based on what we had on-hand--original ore-ida roasted potatoes, boca link sausage, multi-colored stripped bell peppers, pepper jack cheese, hormel premium real crumbled bacon. We used a nine by nine stoneware baker and cut the uncovered cook time to 15 minutes. It tasted much better than i thought it would. It took more milk than any scrambled egg recipe but the purpose of the extra milk is to keep it from drying out during the long, 45 min covered baking time, in addition to the 30 minute uncovered baking time...rest assured the amount of milk has a purpose--- the time required is necessary. We took it out at 15 and it was a little more moist than desired but still perfectly edible though next time we will go the full 30. It's well worth the wait. "he" likes it with a little ketchup :)

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JLYNNA68

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Reviewed: Jun. 6, 2008

This recipe got rave reviews from my very picky family! I did a few things differently: I made my own hashbrowns from fresh potatoes, as well as I precooked my bacon before adding it in. I also used a full dozen of eggs and because i'm not a big fan of cheese i switched the cheddar to marble. I also omitted the green pepper because my family doesn't like them and added mushrooms instead. Because i precooked my bacon I didn't bother to cover with foil and baked only the 30 minutes until eggs were set. Will definitely make this again!!!

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natisha1974

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: May 31, 2008

Great breakfast casserole! I bring it to our family Easter potluck brunch and it's always a hit. Sometimes I'll add mushrooms(sauteed 1st) or chopped tomatoes and just this morning I used the leftover tater tots from last nights dinner instead of hashbrowns. although when making for holidays, I prefer the hashbrowns. I warmed them in the microwave for about three minutes to take the chill off. It's much less time consuming to make the night before as well and it's ready to pop in the oven first thing in the morning. We always have salsa on the table to go with it. I've made this often.

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GRETCHEN ANN

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: May 25, 2008

Great breakfast! I fixed this as part of a church breakfast and it was great. I did add extra peppers and onions for a little more kick and used ham instead of bacon. I also took the advice about baking the hash browns alone before adding the eggs. I then placed in the fridge overnight. Baked up well the next morning.

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