Reviewed: May 20, 2013

Yummy! I left out the onion and cut back on the bacon a little, and it was still great.

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Reviewed: Apr. 21, 2013

Made this today for a "breakfast for dinner" at our church. Super easy to make and soooo good! Cleanup was a breeze too. Used bacon this time, gonna switch some ingredients next time for a different taste.

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jenbob1125

Reviewed: Apr. 3, 2013

4 1/2

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Verna

Reviewed: Apr. 3, 2013

Made this for our church's Easter Breakfast. I thawed the hash browns, browned the bacon and chopped the onions the night before and stored them in the fridge. I put the rest together the next morning and I baked it closer to one hour. It went over very well and my family wished for left overs. There weren't any. Thanks for the recipe parothstein!

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becky

Cooking Level: Intermediate

Reviewed: Apr. 2, 2013

I made this recipe as it's written with just 2 exceptions. I didn't have swiss cheese on hand, so I used colby. I didn't have an onion on hand, so I used dried onion. I wouldn't recommend making that substitution. The casserole tasted very good, but seemed like it was missing something (my guess is the onion). I'll definitely be making this again...next time with the onion!

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Jessica S.

Cooking Level: Intermediate

Reviewed: Apr. 1, 2013

Bonus: This recipe is gluten-free! I followed the recipe exactly as written and was very pleased. The Swiss cheese adds a really nice flavor. Could easily subsitute ham or sausage for the bacon - yum! Actually, I think this could be a really good base recipe, to which you could add almost anything -- peppers, mushrooms, spinach, tomatoes...

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JBAGNALL

Cooking Level: Intermediate

Home Town: Clinton Township, Michigan, USA

Reviewed: Mar. 31, 2013

Very good and easy! Make with ground sausage next time.

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Deb

Reviewed: Mar. 26, 2013

Easy to make and very tasty. I brought it to a church brunch and it was gone in a matter of minutes. Thank you for the recipe!!

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Sarah Snow

Reviewed: Feb. 2, 2013

This is really good! For potatoes, I cut red potatoes w/ skin on into small cubes and sauteed til just slightly fork tender, in a small amount of some reserved bacon fat but w/ lid on pan to steam them so I didn't have to use too much grease to cook them. (I make 1 1/2 times recipe so had 6 cups of cube potatoes) Precooked the potatoes, cooked the bacon and onion the day before and then just added the eggs and cheese the day I made it. I also used 2 -10 oz frozen chopped spinach, defrosted and water squeezed out thru colander, then added to the egg mixture. 1 1/2 X the recipe w/ fresh cut potatoes and spinach as above filled an 11 X 14 casserole dish and served 16. 350 X 1 hr or so.

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Susan S.

Reviewed: Jan. 24, 2013

This has been our go-to breakfast casserole since we found it. It has also become our Christmas morning breakfast too. We use sausage instead of bacon...not sure why. I think we must have had sausage on hand the first time we made it and just stuck with that 'cuz it's SO GOOD! :)

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