Reviewed: May 1, 2008

So Easy!!! This is awesome. Cook hash browns before hand like other reveiwers suggested was great.

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Reviewed: Mar. 28, 2008

This was delicious!! I'm not very confident when it comes to baking casseroles, actually this was my first one, but it was SO easy and yummy! I layered the hash browns on the bottom like most people did, and it was wonderful. Between myself, my boyfriend and his roomates it was gone within hours, and I baked it in a 9 x 13 in dish so there was a lot! But I added in sausage and ham along with the bacon, so it was pretty big =O But oh so good. Very yummy with sour cream and avacado on top. I will make this again!

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Desiree'

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Mar. 25, 2008

Just delicious, and a real keeper! So many egg casseroles contain flour, and I needed a great recipe for my gluten-intolerant friend. This was perfect! I baked the hashbrowns in the greased casserole for about 30 minutes at 425. Meanwhile, I cooked the bacon nice and crisp. Over the potatoes, I layered the crumbled bacon, green pepper, onion, and cheese and poured the egg mixture over all. Then I refrigerated it overnight and baked it as directed in the morning. Some folks may be missing that there are two separate cooking times--45 minutes covered and then 30 minutes uncovered. If you realize this ahead of time, it helps with planning.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Mar. 25, 2008

This dish was a hit at Easter Breakfast at church! I substituted diced ham for one batch and it was wonderful. HIGHLY recommend!

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GypsyDelilah

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Reviewed: Mar. 24, 2008

This casserole was a big hit at our Easter brunch. Like other suggested, I lined the pan with the potatoes and baked them for about 15 minutes before adding the egg mixture. I also used a combination of sausage and bacon and used sweet peppers and scallions. Delicious!

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Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Mar. 24, 2008

If you prefer italian sausage, I recommend cooking it first and draining all the fat. Family loved it.

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SUSAN KNUDSEN

Cooking Level: Expert

Home Town: Eden, New York, USA

Living In: Billings, Montana, USA

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Reviewed: Mar. 23, 2008

I did let the potatoes cook first like other reviewers suggested. I also used maple turkey sausage instead of bacon this gave it so much flavor ummmm

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Mar. 23, 2008

I made this for breakfast this morning. I omitted the peppers cause I didn't have any. I also made my own hashbrowns. This made the baking time much shorter. It only took 45 min. The taste was great. My 2 year old even loved it. Thank you for the recipe.

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AMUA212

Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Living In: Newark, New York, USA

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Reviewed: Mar. 23, 2008

This was good, but it tasted more like quiche than a breakfast casserole. I'm not quite sure how I'd change it--maybe cut down on the dairy? Scramble the eggs in the hot pan as they cook? I'm not sure, but I'll keep looking for a good breakfast casserole recipe. On the other hand, having a potato crust on what was essentially a quiche made a nice change.

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 23, 2008

This was ok and received as ok by my family this morning (Easter). As suggested, I precooked the hashbrowns on the bottom of the dish for about 15 min on 350 and used purchased precooked bacon. The bacon rendered an odd flavor and the potatoes were still a little mushy and too much in quantity. It's kind of like an oven cooked omelet on top of mushy potatoes. I don't think I will do this again, but TY and to each their own! Maybe I'm not found of egg casseroles? PS: Not knowing whether to precook or use raw bacon is a big deterent to this recipe.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Mar. 23, 2008

I liked this, but think may be better with less hashbrowns. I did add a scoop of sour cream and I layered hashbrowns, butter (a few slices for flavor), onion and bacon, cheese, then poured the eggs cheese and sour cream mix over top. Next time I'll try 1/2 the hashbrowns and more cheese.

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Jessica

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Reviewed: Mar. 11, 2008

I've made this twice now, and it really does help to layer the hashbrowns on the bottom of your pan, bake them first until they start to brown (I turn the oven way up to 450 and dot butter on top), and then add the rest of your ingredients (and bake at 350). After doing this, I found that the total baking time was shorter than the recipe stated. The texture was much better too.

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Christi

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Good. It is a bit bland; I salted and peppered both the egg and the hash browns (I layered as some other reviewers did) and I still needed some ketchup to spice it up at the table. I think with a few more seasonings it would be wonderful. I didn't have frozen hash browns, so I made my own with the small julienne attachment on my mandoline. My potatoes were a bit underdone, however; I probably should have cooked them before tossing them in the casserole dish. I think that is because commercial hashbrowns probably are cooked prior to packaging, so with commercial hashbrowns it probably would've been fine. I added broccoli and mushrooms for the veggies and didn't put any onions in. It really does take a long time to bake, so I made it yesterday afternoon and we warmed it in the oven this morning at 215 degrees for about 30 minutes. I wanted to make a half batch, but I ended up with so many hashbrowns that didn't really happen, even though I halved the egg mixture amount. I used turkey bacon and it cooked just fine within the casserole.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 10, 2008

We had this recipe for breakfast. It was Good! The bad thing about this would be takes so long to cook.

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kizlove

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

This was very good! I pre-cooked my bacon as well and also added cheese to the top at last 10 min. Then added fresh cut scallions to the top and served with sour cream. Perfect!

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lilygirl

Home Town: Ocala, Florida, USA

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Reviewed: Jan. 31, 2008

This is the best breakfast casserole I've had. My family loved it. It's a great "Leftover" food as well!

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Ada Cowan-Ruhlen

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Reviewed: Jan. 28, 2008

Delicious! I used half bacon and half cubed ham and it was wonderful. It lasted the whole week. :-)

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Shelby

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Jan. 21, 2008

I made this on Christmas Eve so that I could just wake up and put in the oven for Christmas breakfast. I will make again - my husband loved it.

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 14, 2008

This recipe was GREAT. I made a few changes after reading the reviews before I made it and what a breakfast:D Some changes I made were: 1) I substituted the bacon for breakfast sausage and I cooked the sausage first 2) I laid 1/2 the hash browns at the bottom of pan and I top the casserole with the other 1/2. I found that cooking the meat first then putting it into the oven uncovered only took about 30-35 minutes to cook. Certainly will make again. THANKS!

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WYKINA

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Reviewed: Jan. 12, 2008

This was good! I didn't have any bacon so I just left it out (will def. add it next time). I added garlic and salt and pepper to the eggs. I also put the hashbrowns on bottom and left a little bit to garnish on top w/ some cheese. Thanks for posting this, it was exactly what I was looking for with the materials I had. :)

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