Reviewed: Jan. 4, 2009

Great recipe for a crowd! I followed the suggestions on the board and baked the potatoes first for about 30 min., then added the egg mixture and baked for another 30 min. The crust was nice and firm and the egg mixture stayed fluffy and didn't get overcooked.

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soma

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 4, 2009

I've made this twice, and am waiting for another dish of it to finish baking right now. It is the best breakfast casserole on this site. I made it the 1st time for guests, and all told me it was delicious and a few asked for the recipe. All the flavors mix well together while they are in the oven, and it comes out a cheesy, flavorful, hearty meal. The shredded potatoes mixed with the butter makes a perfect crust. I never add any other veggies, and I think bell pepper would add a contrasting flavor, however I haven't tried it. It's a meal all by itself, no need for any other meats or breads to go along with it. Enjoy!

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Busy Bonnie

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Thank you for this fine recipe! Making it with what I had available, I ended up with 8 oz cottage cheese and 8 oz cream cheese - probably better your way, but still delicious. I bagged up some to take to work in the mornings. Thanks again!

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Shari

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Reviewed: Jan. 3, 2009

This recipe is missing something. Best ingredients were used and it was so bland. I'm glad it wasn't offered to company.

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Jager

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Reviewed: Jan. 2, 2009

Very good and easy to make. All I had on hand was sharp cheddar and ricotta, so I had to substitue for the mild cheddar and cottage cheese. Still delicious. My husband and I both liked it. Thanks for sharing the recipe!

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Sam F.

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Reviewed: Jan. 2, 2009

This is definately a keeper. I was a little worried this might be greasy but it wasn't at all. I have used pre-cooked sausages cut into bite size pieces and crumbled bulk sausage. Both are fantastic!!!

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Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Milverton, Ontario, Canada

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Reviewed: Jan. 2, 2009

I made this exactly as the recipe says, except I did sautee the onions with the sausage. It was not a hit. It was bland, and just really not very good. It's a shame - because it got great reviews. It packed a punch in the calorie department too!

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USA Kiwi

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 2, 2009

This was a hit in my house! I generally follow the recipe as is (unless out of an ingredient)& recommend considerations for future cooks. As is, the recipe is excellent! However that said, I did decrease cooking time to 45 min & reduced temp to 350 @ the end cuz it looked like it was cooking to fast in my gas oven. I'll likely use frozen (thawed) hash browns in future cuz they're firmer & will consider letting them brown a bit in the oven (mixed w/ butter) to add a little crunch. Thanks William!

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Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

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Reviewed: Jan. 1, 2009

Simply the best. My family loved, loved, loved this recipe! It will now become my New Year's Day Brunch recipe. Made exactely as stated.

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shelle

Cooking Level: Intermediate

Home Town: Agoura Hills, California, USA

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Reviewed: Jan. 1, 2009

Outstanding! Certainly will do this again, maybe a little veriation, bacon instead of sausage.

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Coy

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Reviewed: Jan. 1, 2009

I've made this several times with MAJOR changes yo lower the fat content. I don't see a problem when you see a recipe on this site or any other and make it your own....lighten up folks..life is too short. Happy New Year!!

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queenie

Cooking Level: Expert

Living In: Hull, Massachusetts, USA

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Reviewed: Dec. 31, 2008

This is really good. We eat it for supper occaisionaly.

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Janet M.

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Reviewed: Dec. 31, 2008

This is very, VERY good. I made it for a house full during the holidays and there wasn't a morsel left! My relatives were all asking for the recipe! OK, I think the reason some reviewers say it's too dry is that they bake the potato mixture first. The recipe does not call for this. Pre-baking the potatoes not only dries out the casserole, it shortens the total baking time which doesn't allow for the onion to soften (some reviewers complain that the onion doesn't cook all the way). Oh, and my little nephew (who is gluten intolerant) was thrilled that he could eat what everyone else was eating! Most breakfast casseroles call for bread. Follow the recipe exactly, for a terrific Breakfast Casserole. Thanks!

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Laura

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Clermont, Florida, USA

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Reviewed: Dec. 28, 2008

This casserole set up well and has good texture, but it just didn't taste good to me. My husband said it was good, but not great. We cook alot and usually aren't disappointed in the highly rated recipes, but this one was a real disappointment. It simply lacked flavor.

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S4KELLY

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Reviewed: Dec. 27, 2008

I made this for Christmas breakfast - it was a huge hit! Followed the recipe as written.

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NADINEMC

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Reviewed: Dec. 27, 2008

I added 1/2 can of green chilies and 1 teaspoon of hot sauce to spice this up. The family loved it!

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Renee

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Reviewed: Dec. 25, 2008

We enjoyed this one! I was nervous b/c my husband and I don't really like cottage cheese (I used low fat small curd) but you don't really taste the cottage cheese at all. I highly recommend pre-baking the hash brown crust. I did at 350 for about 20 mins and should have done it for longer until it was really nice and golden. Once I put the filling in, I cooked it for about 45 mins on 375. Turned out great!

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annaelizabeth

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Reviewed: Dec. 25, 2008

Used 1 bag Simply Potatoes Shredded Hash Browns (salted the potatoes), a bit more butter, 8 eggs, and buttered the 9x13 real well. Very pleasant taste, not greasy at all, but next time I'll add some cream, a litle too dry.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This was delicious! I used southwestern style hash browns (in the refrigerated section) to add some kick. This only took 30 minutes to cook for me, I did, however, change a couple things. I did use the refrigerated potatoes instead of frozen. Also, once I pressed the potatoes/butter in the pan, I put it in the oven while I finished browning the sausage and mixing together the egg mixture. The cottage cheese I bought for this recipe was spoiled so I just left it out and added a little more cheese. Added fresh spinach to egg mixture for some yummy super food. It was great!

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