Reviewed: Nov. 26, 2007

This was pretty good. I used sliced ham lunch meat instead of bacon because I hate bacon grease and also added chopped bell peppers. It took a little long to cook and my overnight guests were up waiting for it to cook. Guess next time I'll have to get up a little earlier.

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AndyDi

Cooking Level: Intermediate

Home Town: Hoisington, Kansas, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 29, 2007

this casserole is GREAT!!!!!!!

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ed

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Reviewed: Oct. 14, 2007

This was exactly the taste I was looking for. I only used 7 eggs, 1 1/2 c of milk, precooked bacon, and 3/4 of a bag of the refridgerated "Simply Potatoes" hashbrowns. I also sauted the onions and green peppers along with mushrooms then added a diced tomato when mixing it all together for more of a vegetable dish. Turned out wonderful! My husband raved about it and the left overs were even great reheated. Since then I've also added fresh broccoli to the mix and it goes fantastic with it all, it adds more of a brunch taste to it.

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AndreaF

Cooking Level: Intermediate

Home Town: Perry, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 13, 2007

Takes a little long to bake, but it is an awesome easy breakfast that everyone is sure to love! Change is up with some different spices and vegetables too!

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Beth

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Reviewed: Sep. 29, 2007

The family loved it!!! We have our own eggs so are always trying to use them up. This is better than most egg bakes.

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Lisa

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Reviewed: Sep. 9, 2007

I just made this casserole for the first time and it came out very well. We only used 6 eggs and turkey bacon instead of regular bacon. I pre-cooked the bacon and hashbrowns, then layered the hashbrowns on the bottom as many other reviewers suggested. I put mine in the fridge over night to make in the morning...and I agree that it took a longer time to cook (uncovered) than the 30 minutes it stated. It was more like an hour. I really like this recipe because you can adjust it in just about any way - add vegetables, add cheese, take out eggs, etc. I also followed a tip by another reviewer and added 1/2 cup of sour cream. It was really really good, would definitely make again!

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preggers25

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Reviewed: Aug. 7, 2007

this recipe is fairly bland, but there are opportunities to "spice" it up with additional spices and/or a different cheese. It also took me 45 of uncovered cooking to set the egg.

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kristiane

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Reviewed: May 29, 2007

I made this for Easter brunch and my family is still raving about it!! They loved it so much now they want it as an Easter tradition. It is very easy and very delicious!!

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Liz P.

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Reviewed: May 19, 2007

Great casserole! I used about 1/2 the package of shredded hash browns, 4 eggs and 1 cup of egg beaters, one cup of milk, closer to 2 cups of cheese, and turkey sausage instead of bacon. Came out delicious! Thanks! :-)

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STEVENCARY

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Springfield, Virginia, USA

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Reviewed: May 8, 2007

I added 1 c. parmesan, 1 tsp. black pepper, 1 tsp. garlic salt, and 1 c. sour cream (in place of one of the cups of milk). I thought it turned out much better, with more flavor... but it still lacks that "WOW" factor.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: May 7, 2007

This was a huge hit for our Teacher Appreciation breakfast. Several wanted the recipe! I browned my hash browns just a little prior to putting them in the dish. I also used red bell pepper instead of green. I used a 9X9 glass pan. Will definitely make again.

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DLWAGNER

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2007

I made this for our Easter sunrise service breakfast at church and got a lot of compliments. As some of the previous reviewers did, I also made the hashbrowns first and used them to layer the bottom of the casserole dish. I then mixed the remaining ingredients and poured it on top of the hashbrowns and baked it. Unfortunately, that didn't seem to solve the problem of the hashbrowns being "mixed in." The egg mixture still went down into the hashbrowns and it didn't taste like I'd tried to separate them at all. It was still very good, though! I'll definitely make it again!

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Mebble

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Mar. 25, 2007

This was just perfect for a family reunion brunch. I did make a few adjustments having read others suggestions. I used lean Jenny O Turkey ham cut into chuncks and 1/2 lb. of bacon. To prep the night before, I popped the bacon in the oven on a cookie sheet for 20 min and sauteed and (heavily) seasoned the onions and potatoes. In the morning, I spread the potato/onion mixture on the bottom of the pan, then the layer of ham and bacon (which I put in the oven on a tray while it was pre-heating to crisp it up again, then the egg/milk/cheese mixture. Because I used more meat, I felt it needed more egg, so I ended up wisking 4 more eggs with maybe a half cup of milk and pouring it over the top. Everyone loved it and no one noticed that it was turkey ham, lite shredded cheddar and fat free milk!!!!!!!!!!

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MMC

Living In: Wellesley, Massachusetts, USA

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Reviewed: Mar. 13, 2007

This was great! I made it for a program at school. Everyone loved it, even the kids! As suggested by another reviewer, I did cook and crumble my bacon first. It came out great!

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 12, 2007

This served great for an office breakfast cooked that morning. I prepared the night before by pre-cooking hash browns with onions and peppers til slightly brown, and then mixing in chopped precooked bacon. This made it easy to prepare to cook in the morning. Came out delicious!

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AWALK200

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Reviewed: Feb. 19, 2007

This is a great recipe! I doubled the recipe and put it into 2 13X9 casserole dishes and it turned out really well. I fed 21 people and every single one of them loved it! I substituted canned chopped green chilies instead of the bell pepper and I also left out the onion. This was a winner.

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iluvZ&J

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Reviewed: Feb. 18, 2007

I made this for a baby shower brunch and it was a hit! Everyone's favorite breakfast foods combined into one delicious casserole and all prepared with very little effort on my part. The leftovers heat up in the microwave well and are almost as good as the first time. The only change I made was to reserve a little of the cheese and sprinkle it on the top once the eggs had set up. It made a nice topping for the casserole. My husband said he would like it with some green chilies added so we will try that next.

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joesgirljeri

Cooking Level: Expert

Living In: Pleasant Grove, Utah, USA

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Reviewed: Dec. 27, 2006

This is a fabulous recipe! I made some minor changes to enhance it...I added O'Brien hashbrowns, about 2/3 of the bag instead of the entire bag. I also used 2c. Kraft 4 cheese Mexican and reserved 1 cup of cheese to add to the top during the last 15 minutes of cooking. The O'Brien potatoes and mexican cheese give it a little kick and great flavor. I also seasoned the potatoes and put themin the oven for 20 minutes before adding the egg, bacon and cheese mixture. It was great! another tip...fry the bacon and put it on a baking sheet in the oven for 5-10 minutes to get it extra crisp!!

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Holly G

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Reviewed: Dec. 24, 2006

I have used this recipe for Christmas morning for years now and it's one of my alltime favorite recipes! Not sure how folks aren't getting it to turn out right, it's been perfect every time for me and a crowd favorite with company!

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Debora Caren

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Reviewed: Dec. 22, 2006

i just want to be sure you cook the bacon first, or put it directly in the casserole w/o precooking?

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PAMWEAVER

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