Reviewed: Nov. 7, 2007

I thought it was good but my husband loved it. A little too greasy tasting for me but it is made with sausage.

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Amy W

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Reviewed: Nov. 7, 2007

This was very tasty... kept well for lefovers also!

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Carshlyn

Cooking Level: Intermediate

Home Town: Show Low, Arizona, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Nov. 5, 2007

Made this exactly like the recipe and it wasn't good. The sage sausage was overpowering and ruined the recipe for me. I would definately substitute to regular sausage and I would change the hashbrowns to something with onions or peppers in it. Was disappointed and I wouldn't make this again.

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Kymmie1

Home Town: Simi Valley, California, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Nov. 3, 2007

I actually doubled this recipe to serve 9 high school football varsity linemen. They have a "pancake breakfast" every Saturday a.m. and rotate to a different lineman's house each week. Last week it was my turn and I made this casserole for them. Between them and my own 5 kids and husband, they polished off the entire thing in one sitting. Said it was the best breakfast casserole they'd ever had. I am now making it for the second time for family coming into town. Breakfast is my "specialty" so I now have a spectacular recipe to add to the list. This is a great one!

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Football Mom

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Reviewed: Nov. 3, 2007

This is an excellent recipe. Tastes even better warmed up the next day.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

This is a great breakfast recipe and is great to feed crowds (it really holds its heat). I followed others suggestions to add salt and pepper and I cooked the hashbrowns for 30 minutes while cooking the sausage and chopped onions. Then I added the mixture to the hashbrowns and cooked until done.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Nov. 2, 2007

Great brunch recipe. I took it to my Bible Study brunch, and there wasn't much left. I'm not usually a big baked egg fan, but this was really good. The cottage cheese is undetectabole, but necessary. I used frozen hashbrowns, warmed them up in a pan with the butter and then baked them for about 20 minutes before adding the filling. I'd cover the top with tin foil for the last 15 minutes or so to prevent over browning. I also used egg beaters along with a few whole eggs. This is a keeper.

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Missy

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Reviewed: Nov. 1, 2007

Delicious!! My whole family loved it and can't wait to have it again.

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Jennifer

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Reviewed: Oct. 27, 2007

This always comes out amazing. Great for church breakfast or breakfast at home. It is a bit time consuming with all the prep, but so worth the results. The key is the sage-flavored sausage. It makes all the flavors come together fantastically!!!

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KRYSTAL MCGRAW

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Oct. 23, 2007

Halved the recipe, and it still didn't get finished at our house. Dryer than I like, and just ok flavor. I've tasted a lot of these breakfast casseroles at MOPS meetings, and this one just didn't impress me.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 23, 2007

My husband needed to bring in a savory breakfast dish for his morning staff meeting, so I made this recipe and doubled it. I used preshredded hash browns and shredded cheese to make the dish come together even faster. I left out the onions for fear that some at the work place could not tolerate them. I received raving reviews. This is a great recipe to have for feeding large groups of people at breakfast time!

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Oct. 20, 2007

I sauteed an onion, garlic and bell pepper together with the sausage the night before like other reviewers have suggested. Not only was this really tasty, but it cut down preparation time the next morning. I used frozen hash browns, which I pan fried before putting everything together. Next time, though, I will bake and use freshly grated potato instead. YUMMY recipe; thanks for sharing!

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PAIGERUSHING

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Reviewed: Oct. 18, 2007

use hashbrowns not shredded potato

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Pam S

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Reviewed: Oct. 15, 2007

Very good! I made this for a football party and added 1 red pepper, 1 green pepper, and a cup of sliced mushrooms. Next time I'll cut the butter way down to reduce the fat. Oh and the shredded red potatoes were a cinch in the food processor! I didn't even peel them!

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Oct. 13, 2007

i used maple flavored sausage and loved the taste of it with the eggs. the recipe was so easy and fast to make! but next time i would maybe add some bacon, dry mustard, and maybe green pepper. seemed like something was missing, but it was still very good!!

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zacody2

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Reviewed: Oct. 9, 2007

Wow! This was terrific! The only thing I did differently was add some chopped red and green bell pepper and use frozen hash browns. While it was cooking, I thought that the next time I might try it with Chorizo and chopped green chilis to give it a Southwestern kick. After it was done and tasted, I decided that I'm going to leave it just the way it is.

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ConstanceCooker

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 8, 2007

I made this dish for a baby shower, and it was a HIT! Everyone wanted the recipe, and it was completely devoured! The only changes I made were: I used regular breakfast sausage, and frozen hashbrowns. I softened the hashbrowns just a bit by putting them in the skillet and warming them up so they were more pliable. I also added more hashbrowns to thicken the bottom layer a bit. I did add a teeny bit of dried sage powder to the sausage, and it turned out fantastic!!! I took the advice of another review, and made this the night before I needed it, and it still was amazing. This is a KEEPER! Thanks!

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TIABUG66

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Reviewed: Oct. 5, 2007

Excellent breakfast casserole. I took this to an event and it was devoured. Like other reviewers, the cottage cheese was a turn-off, but it is undetectable in the final product. I will definitely make this again and perhaps try assembling it the night before. Thanks for a great recipe!

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JPANDERS

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Reviewed: Oct. 5, 2007

I thought it tasted like a weird quiche thingy...but the husband raved. Make it if you dare, but know it's not for everyone. It was just too soggy for me, and not much taste. Thanks though.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Oct. 2, 2007

Wow! I know this is the best breakfast casserole I've ever made, and possibly the best I've tasted. I did not have onion on hand, so I used dried minced onion, and it worked wonderfully! Thank you so much for the recipe!

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