Reviewed: Sep. 11, 2009

This recipe was good but browning the hashbrowns definately was a plus. We used regular onions and they were good.

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bayer

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

Good base recipe, but needs some tweeking. I plan on going back and reading some other reviews to get some ideas. We will repeat this again, but with some additions.

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justsparkle

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Reviewed: Aug. 20, 2009

We thought this was very dry & tasteless.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jan. 24, 2009

This was fantastic! Easy, quick, and very few dishes to wash. It is a great recipe to build from. You can basically add anything you or your family will enjoy. I had an orange pepper in the fridge,ham , and extra white onion (in addition to the green). I also added garlic while the veggies were sautéing and put seasoning salt and pepper on top before putting in the oven. I can't say enough easy, simply, and yummy. My kids ages are 1, 2, and 16. All enjoyed it and I enjoyed the simplicity. I will double the recipe next time for left overs. I don't understand the reviews that said it wasn't good since there are no surprises. It tastes like what you put in it.

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Kristina

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Reviewed: Jan. 11, 2009

This was really good. I modified it slightly, adding a little more potato and bacon (I don't cook exact measurements all the time) and it was wonderful. I added a few flavors to it like garlic and onion powder rather than onion. It was a great breakfast for Christmas Day! Thanks for sharing!

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Cynthia

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Reviewed: Nov. 19, 2008

Wow! This turned out perfect! My whole family loves it. I didn't measure anything, just filled my casserole dish. I used a dozen eggs and added lunchmeat ham, onion, red and orange peppers. I took others' advice and cooked everything in the pan first and I also fried it all in the bacon grease which added a lot of flavor. Thanks so much!

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Aussiechick

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Reviewed: May 13, 2008

This was delicious! Very simple. I love the combo of the eggs and hash browns. Recommended!

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Andy

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Reviewed: Mar. 30, 2008

This was just ok. The recipe makes no mention of salt or pepper and the dish sorely needs it. I put the hash browns on the bottom of the pan and then sprinkled garlic salt and pepper on top of that. I cooked the bacon, mixed the rest of the ingredients together and added salt to that mixture and then poured it over the hash browns. It baked up nicely but it still lacked flavor. I won't be making this again, a lot of waiting for nothing. In the future I'd rather just cook everything individually and make a burrito out of it.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 2, 2008

Great recipe -- I used turkey bacon, and fried the hash browns separately with the whites of the green onions and a clove of garlic (to make them crispy). I used mexican blend cheese and sprinkled cheddar on top. It doesn't have much kick - but it's still quite tasty.

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Julie

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Reviewed: Mar. 1, 2008

Great recipe! You can mix it all up the night before and bake in the morning, add 5-10 minutes extra baking time. It also freezes well (uncooked). Thaw in fridge and bake- again give extra baking time. I usually use whatever breakfast meat and cheese I have on hand to make it.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Jan. 22, 2008

This is my favorite "quickie" breakfast! I do change it up a bit. I add 1 cup of chopped spinach. I also take canned flaky biscuits and press them into muffin tins. Fill with the mixture and bake. When done, I let them cool, then package individually in quart freezer bags. Then I have breakfast muffins ready to go at a moments notice! YUMMY!!!!

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gmcbiker

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 28, 2007

This is an excellent dish to prepare ahead of time & then pop in the oven for breakfast as we did on Christmas morning. There wasn't a bite of it left! I browned the hash browns before putting the casserole together, even though it didn't specifically say to do that. I think next time I may line the bottom with crispy crowns instead. It's a keeper and may well become part of a Christmas breakfast tradition. Thanks for the yummy, easy recipe!

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MELCAVELL

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 16, 2007

I did not like the way this turned out at all. I on;y ate about 1/2 of a serving.

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LEENBEAN

Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 8, 2007

Excellent alternative to frying up some hashbrowns. Especially if your like me and can't cook hasbrowns to save your bacon.

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JBAILEY

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Reviewed: Nov. 30, 2007

It was good. I tried to cut the recipe in half for just my husband and I but used the same 9x9 pan and it was too thin. Definately tastes better the thicker it is.

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saucelady

Living In: Show Low, Arizona, USA

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Reviewed: Nov. 4, 2007

OMG!! My husband loves this!! I made it at my home for when I hosted a bridal shower....Let my hubby and groom to be eat before they left and they almost finished both pies that I made!!

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Tanya

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Reviewed: Oct. 28, 2007

My family loved this - especially my daughter who normally does not like "mixed" food. I modified it by cutting up the bacon in the frying pan with half an white onion chopped. I took out the onion and bacon but left in the grease and added a little more oil, browning the shredded hash browns until golden outside. I added about 8 slices of deli ham to the bowl and mixed together the onion, meats and browned potatoes, adding dried parsley and S&P. I also added dry mustard and about five shots of hot sauce to the egg mixture. I spread the potato/meat mixture in a greased casserole dish, spread cheese over this and then poured the egg mix over all. Baked for 20 minutes at 350 degrees then turned off heat and left it in for another 5 minutes so it would stay tender. I put the little bit of leftovers in the fridge to heat for one more before-school breakfast. I also think this would work for the leftovers to be chopped up and heated, put in warm tortillas and topped with salsa and some more cheese.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Jul. 6, 2007

Pretty good. I used a bag of Southwestern hashbrown & fried with the onions. My husband loved it.

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Callie

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 17, 2007

Very good. I fried up the hash browns and green onions a little bit in a cast iron pan, added some black pepper, then poured the egg and cheese mixture on top. I used Parmesan and Emmentaller cheese, then sprinkled a little colby-jack and 3 slices of cooked bacon on top. Cooked in same pan in the oven about 15 minutes. Very good. A little bland, but that's how my kids and husband like it.

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