Reviewed: Sep. 23, 2009

Good base recipe. I made just a few minor changes; added a bit of onion to it and layered the hashbrowns, ham and cheese in the pan and poured the egg mixture over it. Family really enjoyed it.

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 2, 2009

This was great stuff. I made it exactly as written. (The pepper was ground white pepper, and the cheese was mild cheddar.) I baked it for the full 50 minutes and it still slightly failed the knife test, but I was pretty hungry by that point so I took it out. It tasted very good the first day, and the reheated leftovers the next 3 days may have tasted even better, I think. I can see how other reviewers thought it might taste a little bland - not many spices here. But I also agree that it can be a good base for additions and changes. As is, I'll give it 4 stars, and I will probably make it again soon.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

This wasn't great, but, good. Only down side, using frozen hashbrowns instead of thawed hashbrowns resulted in the oven for another 35 minutes.

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CHAUNIH

Cooking Level: Intermediate

Living In: Hampton, Georgia, USA

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Reviewed: Feb. 8, 2009

This recipe was so simple and very tasty!I will try to add more ingredients as suggested next time.

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Flossy

Home Town: Fairhaven, Massachusetts, USA

Living In: Mission Viejo, California, USA

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Reviewed: Jan. 27, 2009

This was very simple to make and was a hit with my husband! Next time I might add some onion to give it a kick as the flavors were a bit bland.

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GoBoilers05

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 12, 2009

This has been ahit with everyone, even the children from day one. We make this as a treat for week-end breakfast and it is all finish in minutes.

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Harry K

Cooking Level: Intermediate

Living In: Johannesburg, Gauteng, South Africa

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Reviewed: Jan. 11, 2009

Easy to make, kids and co-workers like it. Have added a variety of different vegis. Quick, easy, and tastey makes it good+.

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Ken

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Ventura, California, USA

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Reviewed: Jan. 7, 2009

Very simple, and my family ate it, but it was too bland for my tastes.

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GOOEYDAY

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Reviewed: Dec. 27, 2008

My family loved this dish! I made this recipe over many others because of the lower fat content (still had 18g), however, I added scrambled sausage, potatoes w/ onions & red/green peppers, 2 cups cheese & 2 additional eggs. I cooked it in a 9x13 dish & it was a hit!

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VLISAM

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

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Reviewed: Dec. 24, 2008

My coworkers loved this and it was so easy to make!

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Kelly

Home Town: Newton, Massachusetts, USA

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Reviewed: Nov. 26, 2008

I made this for my husband. He loves ham, eggs and potoes. So hey - this recipes has all 3 of them. Guess what - he liked it. Oh yeah - I did add strips of bacon ontop. He loves bacon too! I recommend cooking this on the top rack in the oven.

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Tracy

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Reviewed: Nov. 16, 2008

I made a half recipe, reducing the milk to 1/4 cup (that was accidental, but it worked!) and baked it in a 5x8 glass baking pan. I used thawed O'Brien potatoes and added 1 tsp dry mustard and a little thyme. I also sprinkled a little extra cheese over the top before baking. It took about 40 minutes to bake. It's very good and easy to put together--it'll be a regular weekend breakfast in our house!

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 13, 2008

Could've used a little more flavor . . . maybe some hot sauce? Definately needed to cook longer than instructed. It's more like 60 minutes.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

This was OK. I won't make it again though. I have eaten better egg casseroles.

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Hope

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 15, 2008

Nice basic recipe. I made this for dinner so I added chopped onion, chopped red pepper, more cheeses (a combo of a few) & a few dashes of hot sauce. I used a 9x13 pan...so used 11 eggs, 2.5 cups of hash browns, 1.5 c. milk & extra of all the rest of ingreds.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 25, 2008

My family eat the whole dish for dinner last night. I added 2 more eggs sauteed onions and x-tra cheese. I found my dish to stick yo the bottom of the pan even witha spray of pam. I will cook it for 10 less minutes next time. Over all a great dish for the kids and my husband.

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iburncookies

Cooking Level: Beginning

Living In: Milton, Georgia, USA

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Reviewed: Mar. 24, 2008

This was a pretty good and easy breakfast, even my three year old ate it. I prepared the ham and cheese the night before so I could throw it together quickly in the morning.

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Waltonmom97

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

This recipe is really good. I have the exact same one except mine calls for hash brown patties to be placed on the bottom. Sometimes I add some cut up jalapeños to give it a little kick.

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