Reviewed: Jun. 25, 2007

Very good, but made the following changes: doubled the eggs, omitted the butter (used cheese on top instead), sauted the onions, mixed everything together before putting in casserole dish, and cooked for 1 hour (I doubled the original recipe). The flavor was a bit mild, so I would recommend using sausage and/or adding more seasoning before baking.

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Glenda

Home Town: Alabaster, Alabama, USA

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Reviewed: Jun. 11, 2007

The kids gobbled this down for dinner. Everyone went back for seconds & I had no leftovers!

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**wb**

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Reviewed: May 27, 2007

Easy to assemble, tastes great. I have doubled the recipe to make for a large group and it was great.

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Robin

Cooking Level: Intermediate

Living In: Fort Erie, Ontario, Canada

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Reviewed: May 24, 2007

I make this in the Firehouse and they love it. It is very easy and fast to make. Great Recipe

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Darianj

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Reviewed: May 5, 2007

This was one of the greatest casserole's i've ever made. I made it for my family on Christmas Morning, but i changed it a little. Instead of using ham, i used ground up sausage and some bacon, and it still turned out great. I used a lot more cheese as well. I recomend cookikng the eggs, bacon, and sausage a little before throwing it all together in the oven though. Also, use more eggs than the recipe calls for...otherwise it's out of proportion. casseroles sohuld be bassed on potatoes and eggs.

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zoyarae

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Reviewed: Feb. 26, 2007

Quick and easy to make and delicious. Was great to bring to work brunch or a pot luck dinner!

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AWALK200

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Reviewed: Jan. 22, 2007

This was a wonderful casserole! It was east to put together. I used fewer potatoes. Also, I used half ham and half bacon because that is what I had on hand. I think the casserole is better the next day. So next time I'll make it ahead.

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mistycooks

Cooking Level: Expert

Home Town: Marshall, Texas, USA

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Reviewed: Jan. 11, 2007

Made this with 10 eggs, no butter, 8 oz. shredded sharp cheddar and only 8 oz. light sour cream. Added salt, garlic powder, and a little crushed red pepper flakes and baked for 1 hour. Makes a very thick casserole! I cut it into about 12 pieces. My daughter and I (we're the only breakfast casserole people in our house) loved it.

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NYBOR72

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Reviewed: Jan. 7, 2007

This recipe is my favorite breakfast casserole I've tried! It went over great at work and I've been asked the recipe many times. I use ground turkey to make it a little healthier and have even not used the hash browns and it tunred out tasty.

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DallasAggie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 5, 2007

This recipe was excellent,Will definitely make again. Karen-Wi

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CRICKET84

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Reviewed: Dec. 20, 2006

I have made this a few times and always get the same reaction. Everyone loves it. Office Christmas Breakfast and at home. I have used sausage and bacon in place of the ham and it good that way too.

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maribolin

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Reviewed: Nov. 13, 2006

I thought this turned out excellent. I wasn't sure whether to use shredded hash browns or the country style hash browns, but I went with the country style. It made it very hearty and filling. I cut down on the butter as recommended by others but think it could be eliminated completely -- it never crusted over for me. I'd just sprinkle some extra chesse on top. Next time I probably would also add a couple more eggs to even out the proportion of eggs to potatoes.

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DONNAMAMA

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Reviewed: Oct. 27, 2006

I had never made a breakfast casserole, mainly because I wasn't the biggest fan of them. I made this and loved it. I used the recipe exactly except for the sour cream, I cut it in half. I made it the night before and just warmed it up the next morning.

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MARIROBYN

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Reviewed: Oct. 27, 2006

I made this last night for dinner, with all the butter. It was very good except I thought the butter was a little much. I made it again this morning for a work carry-in, without the butter. So far out of all the dishes mine is getting the best reviews. I also added a pinch of salt and some garlic powder. The ingredients sound weird, but this is very tasty! Thanks for a great recipe!

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KauiKelly

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Reviewed: Oct. 19, 2006

I have made this for Christmas breakfast and for dinner (served with cinnamon toast and OJ and decaf). Both times it was a hit. Even now that I live in a country where the pre-made breakfast sausage, canned soup, and hash browns aren't available, I did it from scratch. (See the recipe on this site for Breakfast Sausage - yum!) The only thing is that in my opinion, you don't need that much butter on top, unless you're a real butter fan.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Sep. 6, 2006

I got great reviews on this recipe. I made a couple substitutions though - I used Cream of Mushroom soup instead of Cream of Chicken (I'm not sure why all these recipes call for Cream of Chicken - it really doesn't make culinary sense) and since I didn't have any ham prepared, I just used 2 cups of crushed bacon. I also pretty much doubled the cheese called for an put it all together in a larger pan (probably 11 x 15) As for mixing the ingredients together and 'pouring' over the eggs... you more or less have to spread it over the eggs - it's not a real pourable mixture. I think next time I might just mix the eggs in - would have about the same results. Additionally, an entire 1/4 cup of melted butter isn't needed - this is just too much butter. Just melt enough butter to douse the top with.

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DAIBREAK

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Apr. 23, 2006

Great, I had to bake mine for 1 hour to get the eggs cooked. I used cream of mushroom instead of chicken. Pretty flexible recipe, just use what you have on hand, ham, sausage, etc.

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DaBears

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Apr. 18, 2006

I made this recipe for Easter brunch and have to say I was a little dissapointed. It was good but not great. I followed another reviews advice and used an 11X15 pan. I also added an extra cup of cheese. Next time I will use spicy sausage and mushroom soup in place of the cream of chicken.

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AMDYNZEE

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

This was excellent----I did not drizzle the top with butter but added buttered corn flakes to the top before putting it in the oven. I cooked it a total of 45 minutes.

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J.M.F.

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Reviewed: Mar. 2, 2006

Let me explain why I picked this recipe. I have a Hashbrown Casserole recipe that is similar and my husband loves it. He has a thing about casseroles...I guess, growing up, he never really had any good ones so he says he doesn't like casseroles. Yet, just about every one I've ever made he likes or flat out loves. So, I thought that he would like this recipe since it's similar to the hashbrown casserole, but he didn't. Well, he said it was "alright." He's just wierd, I guess. I love this casserole though. It was very tasty and very filling. I used a 12 oz. package of Hormel diced ham (which I found at Target), cream of mushroom instead of cream of chicken, and more cheese than the recipe called for, probably close to 2 cups. The top crust didn't turn out, so I probably will not use the butter next time. I don't know why I would need it anyway. Thanks for the delicious recipe!

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javelin1221

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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