Reviewed: Jan. 9, 2007

I used real eggs and whole milk. Turned out great! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Oct. 21, 2006

My kids came home for the weekend and my sonloved this. My daughter-in-law got this recipe to bake when they went home.

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Mrs Hoot

Home Town: Boise, Idaho, USA

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 22, 2006

Tried this one on company, and everyone agreed it was "okay" but needed something else. We thought maybe using sausage in place of the ham would help. Also, I think cutting back a little on the potato, as I found it a little dry. Might try again with a few modifications.

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HAVANA217

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Reviewed: Feb. 18, 2006

This has quickly become a favorite around here--great taste, very filling, and very cheesy, which hits all the buttons!!

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Mimmi862

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Reviewed: Jan. 18, 2006

This was a little dull for our family. I don't know if I would make it again, but it was fun to try. Thanks

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Ginger

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Reviewed: Nov. 7, 2005

This recipe works well and is easy. I substituted regualr eggs and only used 6 but I still felt it was too eggy for my liking and I would have liked more hashbrowns. I added a bit of rosemary to kick up the ham and I liked that addition. I will use this recipe again with a few changes.

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dier1978

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Reviewed: Apr. 10, 2005

Great dish for brunch - or dinner! Easy to make and very flexible!

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SULLDOGTOO

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Reviewed: Jan. 1, 2005

Really good recipe....I folled as exact ....very little left for a 4 person adult brunch.....Thanks for the idea

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CAMELCHLOE

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Reviewed: Apr. 26, 2004

This was good but needs more zip. I'd make it again but I'd use more cheese and maybe some salsa?

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 11, 2004

Prepared this on Christmas morning, New Years morning, and again for a quick evening meal. I guess I could say I will prepare it again. It is easy and really pleases teenage palates.

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Beth

Cooking Level: Expert

Living In: Cheyenne, Wyoming, USA

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Reviewed: Dec. 25, 2003

This recipe was enjoyed for Christmas brunch. As usual, I did make some adjustments. I used 10 large eggs, whole milk, 1/2 tsp. salt, eliminated the green pepper, and subtracted 2 cups of potatoes from the bag. It seemed like the whole bag would have been too much potato for our tastes. Next time I think I will use 12 eggs, a little more milk and still use less potatoes. I would have liked the green peppers, but I know my family would not have liked it. Mushrooms would probably be a great addition too. Great base recipe, which can easily be adjusted to your tastes. I liked how quick it was to prepare on a busy Christmas morning.

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MARY DOMAZ

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Reviewed: Apr. 2, 2003

I made this for friends and family and also for an 85-person brunch. Everyone loved it! For a little extra spice try putting in 1/8 tsp of cayenne pepper. Also if you want to use fresh eggs, use 8 large eggs, or however many eggs it takes to make 1 1/2 cups (12 ounces).

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SARATRICE

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Reviewed: Oct. 25, 2002

I lost my old breakfast casserole recipe and this one looked similar, so I tried it. It was a big hit. I did make some changes - instead of the cartons of eggs, I used 12 oz of real eggs (about 8 large); I also added 2 cups diced ham instead of 1 and for the last five minutes of baking I sprinkled grated cheese on top and browned it. Yummy!

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