Reviewed: Oct. 18, 2009

I made this for a brunch that served 50 guests. Everyone Loved it and am passing the recipe around. I will definately make it again!

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Leah

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Reviewed: Oct. 17, 2009

This was so delicious. I've been looking for a yummy breakfast casserole and I think I've found my go-to. I did what other reviewers said and baked the potatoes by themselves first, I would do it longer next time, I like my potatoes crunchy. I also sauteed my onions with the sausage. Also I added a red bell pepper, YUM, that added a lot. Of course I added in some pepper, garlic seasonings, perfect!

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acyland

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Oct. 14, 2009

Just needed a little bit of pepper and a pinch of salt on those potatoes.

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mandee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 10, 2009

This is SO yummy!

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SANDRA

Cooking Level: Expert

Living In: Raymore, Missouri, USA

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Reviewed: Oct. 5, 2009

I decided to follow the recipe exactly (with the exception of using 8 eggs instead of 6 because my eggs were large, not jumbo), and I was pleased with the results. I used frozen hashbrowns. Next time I will add some mushrooms and peppers.

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LeonardoGirl

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Reviewed: Sep. 27, 2009

My family really enjoys this recipe. I have made it several times now. Sometimes I use the sausage and sometimes I use diced ham. I also add just a little dried mustard to the egg mix. We eat this for dinner and breakfast/brunch. It is very filling and easy to make. Thanks for sharing!

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Kim

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Sep. 7, 2009

Excellent recipe. I also did as other reviewers suggested and used more potatoes, more eggs and pre-cooked the potato for about 20 minutes. I also added a little green pepper which really sent this over the top. Will definitely make again.

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SHARRYN

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

I made this casserole for our churches monthly get together after mass. I followed some of the other suggestings and melted the butter in my glass pan, added the (simply poatoes) hash browns, mixed and then patted into the bottom abd baked at 350 for about 35 minutes. I fried the onion with the sausage I used...couldn't find sage flavored so I just used Premio loose breakfast sausage. Also, I used 8 eggs. Otherwise I followed the recipe ingredients as stated and let it sit in the fridge overnight. In the morning I took it out of the fridge about an hour before, then baked for about 35 minutes. This was the best thing there! It went very quickly. Got lots of requests for the recipe. Now I'm looking for an excuse to make it again. Thanks so much!!!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Aug. 20, 2009

Wonderful, quite honestly my new favorite breakfast casserole! I used sausage the first time I made this and bacon the second, both worked well!

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lstieb

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

Ok. This was an excellent recipe and I didn't even follow most the reviewer tips. I did however make it vegetarian and it still turned out great - I used frozen veggie sausages. Cottage cheese worked fine for us.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Aug. 15, 2009

This is a an excellent recipe. I used red potatoes. I like ricotta instead of cottage cheese. The second time around I tried a sharper cheddar for more flavor. It overwhelmed it a little bit for me, but my husband liked the more intense flavor.

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ML

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Reviewed: Aug. 6, 2009

Easy to make, good overall taste!

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mzceefitz

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Reviewed: Jul. 22, 2009

I made this for dinner one night-something different. It was easy to make and everyone loved this dish. It is one of my favorites. Next time I make it I will add more cheese to make it even cheesier.

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emmerald

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Reviewed: Jul. 21, 2009

I confess to using frozen O'Briens Diced Potatoes with Peppers and Onions and frozen chopped onion but otherwise I stuck to the recipe exactly. I made it on a Tuesday and froze it for breakfast, for nine people, on the following Thursday. Everyone loved it and I will definitely make it again when I need to cook for a group.

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ronalyn

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Reviewed: Jul. 20, 2009

We really liked this recipe. The flavors were excellent. It would be a great dish for a brunch or to take to the office. The only thing I might change is to cook the potato crust on its own to get it to crisp up and brown a little bit before adding the rest of the ingredients. I like the idea of using hash browns to save time. We would definitely make this one again.

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NewBride

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

I doubled the recipe and made it for my husband to take to work. He said it was a hit and everyone LOVED it! He wants me to make it again just for us to have at home. I did use frozen hasbrowns and browned them in oven before adding egg mixture. I also used the zesty sausage they sell at Costco.

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mtibbetts

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Reviewed: Jul. 1, 2009

Made a half batch of this in a 8inch square pan. I was attracted to the recipe because it is gluten-free. It tasted really good, the egg, cheese, cottage cheese combo was really good and are things I always have on hand. Would have perhaps liked the potatoes to crisp up a bit, so may try what the others did with cooking the potatoes a wee bit first. Made no subs, it was fine, adding only fresh ground salt and pepper. Since it's cheaper and healthier, shredded ingredients myself (maybe added 3 minutes to prep time?) Only took 2 potatoes. On the whole a very economical meal that was enjoyed by the whole family.

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JENAKOM

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Reviewed: Jun. 28, 2009

I have been making this every year for a neighborhood breakfast party--always disappears. I always cook the onions with the sausage and fresh sage. To save time the morning of the party, I cook the sausage mixture a few weeks ahead of time and freeze this. The night before the party I move it into the fridge, and it is ready to mix in with the other ingredients in the AM. Yummy!

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busymom

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Tastes great! I covered the top with shredded cheese for the last 5 minutes. Can there ever be enough cheese?

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ms. lady

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Reviewed: Jun. 10, 2009

I also used used frozen hash browns. We loved this recipe! Don't let the cottage cheese scare you, we could not taste it and it added a nice texture to the dish. I'm making it for the fourth weekend in a row this weekend!

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