Reviewed: Oct. 4, 2009

I really liked this recipe! I made a few changes. I didn't have any potato has browns available, so I made some from scratch to use in this recipe. Also, I had turkey sausage links and just squeezed them out of the casing before cooking. Added salt and pepper to the eggs. Baked it at 350 degrees for 40 minutes. My roommate and I both loved it!

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STATICDANCER

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Reviewed: Sep. 23, 2009

Pretty delish - I used mozzarella cheese instead of cheddar and one whole grated red potato instead of hash browns. Added a little sea salt before cooking. Baked it at 400 for 40 minutes. This is a great recipe to mess around with and make your own. In my opinion, it could have used a bit more flavor, so next time I think I'll add some onion and maybe a bit more cheese, maybe some garlic powder - but I'm from a Hispanic family that puts tons of spice in everything. :)

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riversmommy

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 19, 2009

Brought this for a work brunch -- *both* batches I made were gone by lunch time (except for the serving I snagged for myself!). I used frozen tator tots instead of hash browns (b/c it's what I had), halving a 32-oz bag into a 2.5 quart corningware dish and a 9x9 (or 8x8?) square pyrex dish. I mixed together last night a batch each of: 4 beaten eggs, 1/2 a cup of cream, 1/2 a pound of pork maple sausage, and 3/4 cup of shredded cheddar, plus added ~2 teaspoons of salt. I placed one batch in a baking dish and the other in a bowl, to transfer in the morning, and refrigerated both (so I could just pop them in the oven this morning). I heated up the refrigerated dish in the oven while it was preheating, and added the other dish in once the the oven was 350. The casserole ended up like toasty tater tots glued together with cheesy goodness, with eggs and sausage blended throughout. Not sure if this is how it's supposed to turn out, but it was awesome!

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 16, 2009

Good not great, needs more spices. Easy and tasty though and it used up all the stuff in the fridge I wanted to get rid of!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2009

Instead of hash browns, I microwave a couple of red potatoes 'til just barely tender, then cut them into chunks and spread in the bottom of the pan. This is a nice quiche-type recipe, and is good with chorizo, bell peppers, onions, asparagus, etc.

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fpu

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

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Reviewed: May 11, 2009

I made this as a Mother's Day breakfast. I added an extra egg and didn't put as much cheese or as much green onion. My family really loved it and had NO complaints. However, I persoanlly thought there was too much hashbrown, so next time I make it I will use less. And perhaps add another egg. This recipe was very simple and quick. And it had such great flavor!

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amazing15329

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Reviewed: Apr. 27, 2009

The first time I tried this recipe, I felt it was so-so. I made it in a 9x13 and it was really thin and not as fluffy as I'd have liked --- more "hashbrowny" than "eggy". The second time, I subbed heavy cream for the milk, used 6 eggs, added red peppers, used less cheese and made it in a square pan. Not all of it fit in the square, so I put the extra into a bread pan. This time, it came out perfectly!

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AmyKL23

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Reviewed: Apr. 24, 2009

I made this for a breakfast at work. Everyone LOVED it! The only change I made was substituting turkey sausage. This is now my go-to breakfast casserole :)

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INAFFIT319

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Reviewed: Apr. 17, 2009

This was great! For some reason, I had never thought of using potatoes in a breakfast casserole. I substituted the frozen hashbrowns with 1 large potato, grated. I put in an extra egg and baked for less time (as others warned). I also added about 1/3 cup of fat free cottage cheese. I mixed up all the ingredients in a large bowl, refrigerated it, and then in the morning just dumped it in the pan and baked it. This went over well at my moms group.

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sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Apr. 2, 2009

Easy and delicious, my kind of recipe!

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Farm Wife

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

This is an easy and cheap meal. I did add an egg and shorten the baking time. I also added some seasoning. It seems like a recipe that can be very versatile. Maybe mushrooms or spinach next time?

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EB

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Reviewed: Feb. 16, 2009

Simple, easy, nutritious.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 1, 2009

I used this recipe as a base, but adapted it to what I had on hand. I used 2 italian sausage links (about 1/3 to 1/2 lb) crumbled and browned and added a little bit of red pepper flakes (would have used hot sausage instead if I had it). I sauteed a little bit of diced red onion and green pepper, and added to the sausage and potatoes in a large bowl. I used a fork to beat 5 eggs along with the milk, and a little dry mustard, salt and pepper, then added about half of the cheese. I combined the egg mixture with the sausage and potatoes, poured it all into an 9x9 pyrex dish, and sprinkled the rest of the cheese on top. Bake at 350 for about 35 to 40 minutes. Very good. (Especially with a Bloody Mary on a Sunday morning!)

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Janet

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Reviewed: Jan. 24, 2009

Really good, I think I will add an extra egg next time. Reheated in the microwave the next day it was a little oily- probably to be expected though.

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Jenny

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Dec. 27, 2008

This was great! I was looking for something different for this christmas and I made this with fresh red and yukon potatoes (I am not a fan of the frozen hashbrowns). Made it the night before and put them into individual pastry shells, baked the next morning. They were well received. We had to travel the next morning and had some left, so I warmed them in the oven and was perfect in the car. I would definitely make them again. Thank you for the recipe.

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THELANCY

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Reviewed: Dec. 2, 2008

I absolutely love this recipe. I make it for holidays; special occassions; or just because. I even take the ingredients camping with me and cook it in a dutch oven. Every once in awhile I will add mushrooms or another vegetable, but it is perfect just as it is stated.

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Deborah

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

This was good, but tasted more like a casserole to me than a breakfast meal. It might have been because I used ground turkey instead of turkey sausage and spiced it up with worchestire sauce, tabasco, onion salt, garlic powder, italian seasoning, and red crushed pepper.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

I made this recipe yesterday and it was great! I made the recipe as written except for the cook time, opting for 45 minutes like other reviewers. That was definitely enough time. The casserole was very filling and had a good flavor. I will definitely be making this one again for our next family brunch. Thanks for posting

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WHLWTCHER

Cooking Level: Intermediate

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Reviewed: May 24, 2008

Tasty. The potatoes came out a bit mushy though. I'll probably add oregano next time for a little more flavor.

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 27, 2008

This was okay. Pretty bland and I even peppered my sausage and potatoes. Next time I am going to use spicy sausage and add green chilies, cottage cheese and some flower to give it fluff and bulk. That will be combining this recipe with another I have and I think it will be excellent that way.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Turkey Sausage Breakfast

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