The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Dec. 4, 2009
Am trying this next week. So I will update this. I just wanted to add a note that for our hash browns, we don't use the frozen. We put the real potatoes quartered with the bell peppers that are asked for in a blender, fill with water run blender a few times until you have a choppy consistency you like then pour through a colinder. The water keeps the starch from looking burnt and it makes a very colorful presentation. Also the uniformity in pieces size helps it cook better. I will update after we cook this and tell how it went! ;)
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Cooking Level: Expert

Home Town: Medford, Oregon, USA
Living In: Pearl City, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Nov. 15, 2009
Easy for a crowd...
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The reviewer gave this recipe 5 stars. This recipe averages a 3.37 star rating.
Reviewed: Nov. 12, 2009
AWESOME! Used 1 cup heavy cream instead of milk Used additional 1/2 cup milk and 5 more eggs that was poured over the top. Didn't use all the hashbrowns. Used 1/2 the bag. Used ham and 1 pound pork sausage.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Nov. 7, 2009
Really good. I have NO idea how people burned this. They must have had a huge crockpot. This FILLED ours to the brim. I didn't think it would all fit. I had to pour the eggs so slowly over it to make sure they didn't overflow. If anything, ours was too moist, but I think that's because our ham we used was frozen and kind of old, so there was a lot of moisture in it. Instead of layering it, I mixed the potatoes, veggie, meats and cheese together in a huge bowl and them dumped them into the crock pot and poured the eggs and milk over top. I also added 8 oz package of precut/washed mushrooms, about 4 brown and serve sausage links I happened to have laying around that I sliced up and probably an extra 1/2 cup- 1 cup of cheese (it didn't look like a lot when I put it in gotta have cheese! ). Also we used the seasoned shredded hash browns because that's what I had on hand. Pepper and about a 1/2 teaspoon of salt in the eggs topped it off. Like I said, ours was kind of watery and my husband thought the eggs weren't set. They were fine. We cooked it for 10 hours. I will do this again. Pretty darn yummy for minimal effort in the morning!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.37 star rating.
Reviewed: Nov. 4, 2009
Perfect for tailgating! Ingredients can be swapped out to make any type of omelet (love it with spicy sausage, mushrooms & cheddar cheese). But beware....6 hours cooking time is all that needed.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.37 star rating.
Reviewed: Nov. 1, 2009
Pretty good but the timing and spice is so wrong. I put it in the crockpot about midnight and I got up at 5am and it was completely done and starting to really brown on the sides.. ON LOW! This just won't work for overnight breakfast. It was so bland, it needs a lot more salt in my opinion. I did save it by adding some homemade pico de gallo so it made it edible. I won't be making this again.
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Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
The reviewer gave this recipe 3 stars. This recipe averages a 3.37 star rating.
Reviewed: Oct. 29, 2009
This recipe is very simple and it cooks up very nice...it makes a lot so it would be great for big families or potluck get togethers.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.37 star rating.
Reviewed: Oct. 24, 2009
I have a few comments on this recipe and previous comments. The recipe is vague on two things: what size crock pot to use and amount of salt. Lots of people said it was dry and flavorless, some suggested salt and other spices. I used seasoning salt with powdered garlic and onion and I used 'bout 3/4 tbsp. It was enough to give it good flavor. I added pepper on after cooking because my daughter abhores pepper. Ham definitely isn't enough. I used bacon and ham, but I think sausage would have been good too. Also, personal preference, I used two peppers; one red, one green; makes it more colorful and have more variety. And after it was done cooking, I cut up some tomato and put it on top too. I think this recipe is perfect for a 4 qt. crock, which is what I have and it came out perfect. For the gentleman who came out with a "burnt paper weight", who redced the recipe to thirds, I believe he probably had a 6 qt. Either that or he took the cook time at face value and just halved that. I made the full recipe and it is done in 6 and a half hours. He should have made it for a brunch, as 3 hours probably would have been more than plenty. If reducing the recipe, the crock should always be at least 1/2 full with something like this or you probably will wind up with something charred. The woman who said eggs aren't meant for the slow cooker I believe to be unadventurous. Yes, this would work in the oven. But it is also good in the crock as long as you don't cook it for half a day.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Oct. 22, 2009
Definately an easy recipe but I would look to add more veggies next time for taste and texture. Luckily, I put it in later as at the 8 hour mark it was way past done.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.37 star rating.
Reviewed: Sep. 18, 2009
I made this for a breakfast pot luck for the office. I followed the directions exactly, but followed the suggestion from another and used sage sausage instead of ham. Cooked for 8 hours and smelled wonderful! But when we went to eat it, it was dry. Needless to say, I still had half of what I brought in. I don't know where I went wrong? I think if I baked it, it would have been better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.37 star rating.
Reviewed: Aug. 17, 2009
I adjusted the recipe for 9 servings and added some chopped mushrooms. I cooked it for 10 and 1/2 hours and woke up to a burnt mess. I do not know what went wrong.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.37 star rating.
Reviewed: Jun. 28, 2009
Highly overated. Followed instructions perfectly. Will not make a again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.37 star rating.
Reviewed: Jun. 12, 2009
I make an oven omelet when my family come. The last time I made this one for a small portion of the family and they liked it. I will be making it for 14 next Christmas. It will be nice to wake up to it already cooked!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Apr. 22, 2009
I made this overnight for an office brunch celebrating Administrative Professionals Day today. Since I am not a cook, I listened to my mother and sister tell me that the cooking time seemed a bit much for it to include eggs! I was afraid not to follow the recipe to the letter and followed the directions exactly and cooked it for 11.5 hours. It actually came out pretty good! It was eaten and it made a lot more than needed as some people do not eat eggs and others, no meat. I did not use ham but cut up sliced smoked mesquite turkey instead. I had to guess at the salt and pepper, but all told it was ok. I will make this again and cut back on the cook time and add some additional seasonings like others suggested which I read today AFTER I had made this the first time out!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Mar. 30, 2009
Potatoes are short on flavor and they just can't beat crispy home fries. The recipe is good though and nice and easy. It's good to wake up to breakfast in the morning without having to cook. I did this recipe once with ham and the next time I used diced sausage patties. The patties definately had more flavor. I am sure I will be making this again in the future.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Mar. 21, 2009
Used the western style hashbrowns b/c they already have the peppers in the bag. Made a very large portion and a great way to use up that Christmas or Easter ham!
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Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA
Living In: Girard, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.37 star rating.
Reviewed: Feb. 21, 2009
Some important things to note about this particular recipe... While the idea of having a ready-made breakfast is quite appealing, I must say that eggs were not mean to cook for ten hours. They just weren't. This cooking time is way too long. Waaaaaay. To give you an idea, I put it in at nine, and happened back down at midnight, and it was done and starting to darken to burnt on the edges. God knows what seven more hours would have done to it. Also, it is too much potatoes for those expecting an egg dish with potatoes in it....as is it makes a potato dish with eggs in it. As other have said this needs to be seasoned with salt and pepper and perhaps some herbs. So, to review: 1. Lower the cooking time, because even on low you don't need more than three hours. 2. Add some seasonings. 3. Lower the amount of potatoes, or raise the amount of eggs. I might make this again, however it would be on a morning when I wake up before the family and just don't feel like doing the whole eggs, bacon and pancake shebang.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.37 star rating.
Reviewed: Feb. 6, 2009
I made this for our dinner yesterday with a few modifications. I do not like onions so I did not put any in and I did not have any green peppers so none of them either. I do think the green peppers would have been good in it. I mixed some fat free sour cream with some skim evaporated milk. I like sour cream in stuff as it adds flavor and also makes it creamier. I cooked it on the medium setting for about 6-7 hours. My hubby and I both loved it. I topped mine with some salsa. He likes his food less spicy than me. He said he definitely would like to have this again. It was quite simple and fast to put together and then just forget.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Jan. 20, 2009
We made this for a ski weekend breakfast - it was fast and easy to put together. I used the O'Brien hashbrowns to avoid having to take extra ingredients. Next time I'll use only 1 lb of hashbrowns as we have a lot left over, it could use some zing...I'll try adding bacon and/or pepper jack cheese next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.37 star rating.
Reviewed: Jan. 4, 2009
Okay so I made this recipe with the slow cooker the first time and found that, like many others, this recipes doesn't need 10 hours cook time! At 2 am it was ready but I decided to follow the recipe and leave it in 7 more hours. It was absolutely burnt in the morning and tasted like bland rubber. So I took the advice found here in the comments to bake it in the oven rather than the crock pot. I also adjusted the ingredients a bit. I didn't use near as many hash browns. I baked it at 375 F for about 45-50 minutes and turned out very good! I will definety add some more salt and pepper and change things up a bit to taste, but the second time around I must say was a lot more rewarding!
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