Reviewed: Jun. 11, 2009

Our kids loved this recipe. And it was nice and simple.

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Reviewed: Jun. 11, 2009

I followed the recipe as is and I thought it turned out a little runny. I did however enjoy the taste. I think next time I will use less milk, and add the cheese to the top about halfway through. Also a great base recipe to tweak with onions and peppers. Thanks for the recipe Molly it's going into my collection!

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Whitney Langwell

Cooking Level: Intermediate

Home Town: Albany, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 22, 2009

I used Maple sausage and substituted the potato soup with cream of brocolli and cream of chicken (since that is all I had). Turned out fantastic!

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kann3140

Cooking Level: Intermediate

Living In: Daphne, Alabama, USA

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Reviewed: Feb. 24, 2009

This was my first breakfast casserole and yum. I did do halp cream of mushroom and halp pot. soup also added crumbled bacon and shredded cheese to the top. My family loved it! Thank you.

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Nisha

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Reviewed: Feb. 22, 2009

Very good, the family loved it. I also had to use Cream of Mushroom as I did not have the correct cream soup as the recipes calls for and it turned out great.

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Susie

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Reviewed: Feb. 3, 2009

I took it to a church breakfast and it was a hit. Thank you. It was simple and quick which I appreciate.

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kathy g

Cooking Level: Intermediate

Home Town: Imperial Beach, California, USA

Living In: Ava, Illinois, USA

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Reviewed: Jan. 7, 2009

This was pretty bad. It tasted like canned potato soup. That's it. Disappointing for Christmas morning.

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BULLDOGMOM

Cooking Level: Expert

Living In: Glendora, California, USA

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Reviewed: Nov. 20, 2008

Great! Great! Great!

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love2cook

Cooking Level: Beginning

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Reviewed: Nov. 10, 2008

This is delicious. I used cream of mushroom soup instead of cream of potato because that's what I had on hand. I also added sliced mushrooms. This is a very tasty basic recipe. There are many variations that could be added to this for individualized tastes. Very quick and easy.

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Ann S

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Reviewed: Aug. 20, 2008

I can't really rate this appropriately because I altered the recipe so much. I added garlic, onion, spinach and tomato to mine and it was delicious. It puffed out farther than the dish, however, so you might want to try a larger dish (although I just put a cookie sheet under mine to catch any drips). Thank you for the diving board, though!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 24, 2008

I cut the recipe in 1/2 and it still came out perfect. Will make again! Thanks.

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Carmen

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Haslett, Michigan, USA

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Reviewed: Jan. 21, 2008

Great, easy breakfast casserole. It was yummy and quick!!

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lindsay

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Reviewed: Dec. 26, 2007

I had never made any type of egg casserole before. I saw this one and thought I would try it. It always bothers me when others do this, now I'm going to. I used mild Italian sausage, 1/2 and 1/2, not milk, only 1 and 1/2 cans of the potato soup, I added rosemary, basil, chives (fresh), garlic powder and 1/2 of a green pepper. It was a HIT at Christmas brunch. Thank you so much for posting your recipe. I will absolutly make this again and again.

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Ms. Whizzy

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Living In: Prescott, Arizona, USA

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Reviewed: Oct. 13, 2007

My husband was on the Atkins diet so this recipe was great!! I changed the milk to half&half. I also added sauteed mushrooms, jalepenoes, bell pepper, and onions. I also put a little cheese in the egg mixture as well as on top. Turned out great and even tasted good the next day.

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SWEETTREAT621

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Reviewed: Oct. 7, 2007

I haven't made a sausage egg bake before. This recipe was good. I wasn't sure how the potato soup was going to be but to my surprise it was good.

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Sharlie

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Reviewed: May 3, 2007

It's a nice basic egg casserole recipe. I used Aidell's pesto turkey sausage in this to great effect. Low fat mozzarella really wasn't the best shredded cheese that I could have chosen - I assume because of the low fat when it melts. I used two cups of cheese instead of one. Cheddar or a cheddar mix would no doubt be better. I also used one can of condensed cream of potato just like another reviewer did and I felt it came out fine.

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Susan Shea

Living In: Oceanside, California, USA

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Reviewed: Mar. 27, 2007

This was an easy and great tasting recipe. My husband loved it! I altered it a bit, I only had cream of mushroom soup and it was still great!

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Ronnie

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Reviewed: Feb. 20, 2007

Pretty tasty. Added a few additional seasonings as well as frozen diced onions and green pepper. Came together very quick and reheats nicely.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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