Reviewed: May 21, 2007

Oddly addictive! Used the popular brand sausage substitute and an additional egg (as recommended by previous reviews) it did need salt but it seemed the more I ate the more I liked it. My toddler tore it up! I did have to add a bit of salt and pepper.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: May 9, 2007

This is now in our dinner rotation. I have made several adjustments to make it lower fat and meat free, but the taste is still terrific! I use Morning Star farms veggie sausage patties, triple the eggs (fat-free egg substitute), half cheddar/half mozzarella, and use frozen fat-free cubed potatoes (like for hash browns). My family loves it!

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K Brez

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Reviewed: May 3, 2007

I made this last night for a quick dinner. It was delicious. I did add an extra egg...ended up turning the oven up to 375 deg and cooked an additional 15 mminutes. Added extra cheddar last 5 min. We let it set about 10 minutes before cutting.

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HM

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Reviewed: May 1, 2007

My husband and I really enjoyed this. It was very filling and all the flavors worked well together. I added some (cooked) bacon in addition to the sausage, and topped it with some additional cheddar. I think it could use some more egg, as we couldn't taste much. A green onion would have been a nice addition too, but that's the beauty of a recipe like this...you can add on to it! Overall, a definite keeper!

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Tiffany C.

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Reviewed: Apr. 17, 2007

This recipe was so easy and quick to put together. I did change the number of eggs to 3 and reduced the milk to 1 1/2 cups. I baked for 35 min took it out and sprinkled a little cheese on top and put it back in the oven for 10min. I have one child that does not like eggs but the way the casserole turned out he never knew they were in there.

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whats4dinner

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Reviewed: Apr. 15, 2007

I made this for my daughter's slumber party, and all 7 of the girls (11 year olds) loved it and wanted seconds. My husband ate what was left, and loved it so much that is going to the store for more tater tots so we can have this again today!! I also used 3 cups of cheese, and 4 eggs, cooked it at 375 degrees for 40 mins...delicious!!!

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StephC

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Reviewed: Apr. 3, 2007

Wonderful recipe! I frequently use bring this to company breakfasts. I refrigerate the recipe overnight, and stick it in the oven before work. I usually substitute bacon for sausage, but have also made it meatless! Increasing the eggs to 4 makes a huge difference! If you are cooking it after it has been refrigerated, and are using 4 eggs, increase the temperature to 375, and cook for about 40-50 minutes.

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KCT

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Reviewed: Jan. 18, 2007

What a cool idea! The tater tots might as well be hashbrowns. This was easy and tastes great. You hardly notice the eggs being in it, I guess they act more as a binder. I would add extra eggs next time like the others suggest. It's an easy recipe and it tasted good the next day too.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2006

Made this Christmas morning and it was great! It was also very easy! I did add one more egg than the recipe calls for. This recipe is great because you can pretty much just eyeball it and throw in whatever you want...green peppers, mushrooms etc...

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Annie O

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Reviewed: Dec. 24, 2006

I doubled the eggs, and my husband's comment was "it doesn't taste like there are eggs involved" -- cutting back on the milk would probably help. I added 1/4 spicy sausage to the regular sausage, which gave it really nice flavor! It was soupy -- maybe putting it back in the oven for another 10 minutes would help. Tasty, but I didn't get a quiche consistency :-(.

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HAV2SING

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 16, 2006

This recipe is SOOO good!!! It smells so good which is a fabulous precursor to eating it. I removed the casing from some breakfast links, cooked that like ground sausage and doubled the eggs. 35 minutes wasn't enough - I threw it in for another 10 and then was worried the eggs were overcooked, but it was fantastic. I scaled it for 4 and my boyfriend ate 3/4 of it until he couldn't eat anymore and it was entirely gone.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 24, 2006

I followed the advice of some of the others here and doubled the eggs. We also used Morningstar Sausage Links for a vegetarian version and that worked really well!

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KADYELLEBEE

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 15, 2006

This is very similar to a skillet recipe I used, but easier because I don't have to stand by the stove or cut up potatos. I added bell peppers, mushrooms, and onions before the cheese so I could get some vegetables. They turned out well. I also had to increase the temperature to 375 because the egg mixture was still to runny. Overall a good recipe and something I will be cooking again.

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christineirene

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Reviewed: Sep. 7, 2006

Kids loved it, little to soupy for my husband.

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Laura L.

Cooking Level: Expert

Living In: Bend, Oregon, USA

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Reviewed: Sep. 6, 2006

I made this with 4 eggs and 3 cups of cheese (all I had) per other suggestions. My wife and I both liked it, but it was a tad greasy. In the future I will use the reduced fat cheese to reduce the greasyness as well as drain the sausage thouroughly under some hot water. But over all pretty good!

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JOSHUADANCER

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 14, 2006

This is excellent! I definitely will make it again!

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MARCIA1952

Cooking Level: Expert

Home Town: Hartington, Nebraska, USA

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Reviewed: Apr. 15, 2006

Veru tasty anbd easy to make. I used 4 eggs, 2 bags of cheddar and it was perfect!

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vaia

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Reviewed: Apr. 13, 2006

This was great! Very easy to make and everyone liked it. I did follow the suggestions of using 4 eggs and 4 cups of cheese. I used sharp cheddar and monterrey jack cheeses. I put it together the night before, stuck it in the fridge, and added the tater tots in the morning. Worked just fine, although I did have to increase the cooking time a bit, probably since everything was starting cold. I'll be making this one again.

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TESSV

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Reviewed: Mar. 5, 2006

i got so many complements on this one! i took advice and used 4 eggs. i used chedder-jack cheese and hash browns instead of tater tots.. it was awesome!

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vlolson

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Reviewed: Jan. 9, 2006

Good but I changed original recipe after reading other reviews. I set oven at 375, used 4 c. cheese, 5 eggs, and still had to bake it 10 minutes longer.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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