This is major comfort food, very hearty and filling. I double the meat as my sons like it best with more meat. Eat sparingly though, I bet this one will pack on the pounds...

We made this in a dutch oven while camping and used freeze dried hashbrowns and a little california style garlic salt and it was amazing.

Yummy! This was a great "breakfast for dinner" casserole! The only change I made was to sub ricotta for the cottage cheese. I will definitely try it sometime with the cottage cheese, but I had ricotta, so that's what I used! Keeping this one for sure!

this casserole was sooo sooo yummy and easy to make. my boyfriend wanted me to make him some breakfast dish and this one just stood out to me. he hates cottage cheese too but loved this casserole so much! i definitely will be making this when i go visit him!

Big hit with the family! Yummy and still great the next day!

Great recipe-- threw it together for company that was unexpected. Everyone loved it. Used NY Sharp Cheddar and frozen hash browns to make it simpler to do. Defrosted them to get moisture out and also baked alone for a bit first.

I made this according to directions, and with the advice of other reviewers, added some salt. I still found it quite bland and ended up putting a lot of salsa on my plate to flavor it up. Not bad, but I'll try another breakfast casserole next time.

This was really tasty. I used only 8oz of cheese because even that was A LOT of cheese. I also used a vegetarian bulk "sausage". My picky 5yo son gobbled this up and my husband thought it was terrific. The only reason I did not give it 5 stars is because we thought it could used chopped sauted onion instead of the grated onion.

I recently made this, and my in-laws were so impressed! I modified it slightly, using 7 eggs instead of 6, and using about 4 cups of frozen hash browns (which I had defrosted). I also used low-fat cottage cheese and added some chopped green pepper to the eggs. It was delicious, and I'll definitely make this again!!

Due to other reviews, I browned hashbrowns first and used ricotta instead of cottage cheese and added some additional seasonings. Very good!

I really loved this one. The potatoes had a great flavor, the cheesy texture was delish, and it was easy to cut. I made this the night before and baked in the AM. It was marvelous!

I have made this recipe several times and it is always a hit - either prepared the day before or the same day. I used to make one with bread and began using this one because a friend of mine has a child that is allergic to yeast. I don't think my family or friends will let me go back to bread now! I substitute any kind of cheese on hand for the cheddar - it all works and is a real crowd pleaser. Hats off to the submitter.

Why change it. I make this every Wednesday morning for our sales team meetings by request of course. It's so yummy!

Very tasty. Only thing I changed in recipe was cottage to ricotta because my husband doesn't like cottage cheese. I also added chopped red pepper to the mix. Will definitely make again. The whole pan was eaten in 24 hours.

I've made this twice already and it is delicious. The first time I made it, I did the following: I followed the advice of a few other reviewers and used 8 eggs instead of 6, and cooked the onion with the sausage. I also tossed in some diced green peppers and onions with the potatoes that I shredded, and I baked the crust separately. The second time I made it, I used frozen hash browns instead of shredding my own potatoes. I just tossed the frozen hash browns with diced peppers, onions, and melted butter, and baked at 375 for about 30 minutes. The frozen hash browns hold up much better than using grated potato hash browns, probably because frozen hash browns are thicker. The fresh grated hash browns were by no means bad, but the frozen hash browns had better taste and texture. Also, the second time I used ricotta cheese, and I gotta say, I liked the cottage cheese better. Again, the ricotta was not bad, but the casserole made with ricotta came out kind of spongy, if you will. The casserole made with the cottage cheese was more moist and, in my opinion, more flavorful. The cheese flavor of the ricotta was more subtle than the cottage cheese, and again, the ricotta gave the casserole a spongy (almost dry) texture. I also agree with the reviewer who used 4 cups of hash browns instead of 3. HOMEMADE SAUSAGE: 1LB GROUND BEEF, 2t GROUND GINGER, 2t GROUND SAGE, 3/4t SALT, 1/2t BLACK PEPPER, PINCH CAYENNE PEPPER.

Shredding the potatoes was a little messy and time-consuming, but this is quite a tasty treat in the end! I made it for a mother's day brunch, and my family loved it. Thanks!

Very good. I substitute chicken/turkey breakfast sausage though. Turns out great!