Reviewed: Jan. 29, 2011

This is the BEST Sausage Casserole I've ever ate. I've been making this since last summer, it is always a hit. I like to add a couple more eggs and is easily adjustable. FABULOUS! My family and friends thank you.

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Reviewer:

Kimy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Jan. 29, 2011

Absolutely the best Breakfast Casserole I have ever made!

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Reviewer:

Susie

Reviewed: Jan. 29, 2011

I did the 8x8" pan version. Half the recipe with 2 cups potatoes & 4 eggs. I also added 1/4 cup of tri-cut peppers (green, yellow & red). I used regular sausage and next time I'll try Sage. It was EXCELLENT and done at 55 mins. I will try doing the potatoes seperately as suggested by other reviewers next time. We topped with with a dash of Franks Red Hot because it needed some seasoning. This will feed 4 people.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

I brought this to work for a brunch during the holidays and it was a huge hit. I had several people ask me for the recipe. The only thing I did different was use sharp cheddar instead of mild. I made it again at Christmas and used frozen hash browns. I made the sausage mixture except for the eggs the night before then refrigerated it and the frozen hash browns. The next morning I made the hash brown crust, added the eggs to the sausage mixture and assembled. I had to cook it an additional 5-10 minutes but it made it quick and easy for the hectic morning.

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Reviewer:

HEARTINSA

Cooking Level: Expert

Reviewed: Jan. 16, 2011

I made this for my family on Christmas morning both last year and this year. I actually prepare the ingredients the night before and pop it in the oven first thing since it takes about an hour. Since I've only made it on Christmas it makes it more special. I didn't change the recipe at all and it came out perfect!

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Reviewer:

Lauren_Woolley

Reviewed: Jan. 10, 2011

Loved this recipe overall, but made a few changes. I used O'Brien potatoes so didn't need to add the recommended amount of shredded onion. Like another reviewer, I baked the potato layer for 30 minutes and refrigerated overnight, then finished the dish the next morning. I also salted and peppered the egg mixture, and crumbled 1 pound of cooked bacon on top for additional flavor (this made it very pretty as well.) When I make it again, I will double the amount of sausage, as it seemed to have more potatoes than it needed, and although this might make the potato layer look a bit scant, I don't believe that would be a problem at all. This was very popular at my recent family gathering.

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Reviewer:

krisysills

Reviewed: Jan. 9, 2011

This was fabulous! I made it for dinner tonight. Unfortunately I didn't have onions, so left them out but threw in some chopped portobello mushrooms for texture and added the extra eggs as suggested. The family was very happy, next time I make it I will have the onions on hand, I really wouldn't change a thing, very good, thanks for posting!

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Reviewer:

JIMMYGIRL

Cooking Level: Intermediate

Home Town: Lake Zurich, Illinois, USA

Reviewed: Jan. 3, 2011

Served this at Christmas day brunch. My family and I loved it. I didn't have any cottage cheese so I made it without. But I bet you it would taste even better with it!

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