Reviewed: Aug. 8, 2010

This recipe was fabulous......I made a few changes based on what I had on hand and the suggestion of previous reviews. I did put the potato on the bottom, season with onion salt and pepper then top with butter and cook for about 10 minutes. I also used and entire dozen eggs and just over 1 cup of milk.....2 cups would have been way to much. I used a pound of bob evans breakfast sausage which I cooked beforehand. I also sauteed my onions in the skillet with the sausage and added some chopped portabello mushroom. I didnt used green pepper because I was too lazy to chop them up and also used only 2 cups on cheese which was more than enough and I love cheese. I also added onion salt and pepper to the egg mixture. The cooking time was spot on and the dish was beautiful and flavorful. This was my first attempt at making a breakfast casserole. This one is a keeper. I will experiment with other fillings in the future. You can put any meats cheeses and veggies in it that you enjoy. Thanks.

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10 users found this review helpful

Reviewer:

Princess Polamalu

Reviewed: Jul. 25, 2010

Delicious and easy! I used 9 eggs, 2.5 cups of cheese, maybe a cup and a half of milk and potatoes o'brien with the onions in peppers already in them. Sprayed a pan, hashbrowns in first, then egg and milk and cheese mixture on top...baked for 30 minutes. Perfect. We had turkey bacon on the side, so I didn't add meat. yum!

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5 users found this review helpful

Reviewer:

Melissa

Reviewed: Jul. 11, 2010

After I greased my pan I seasoned it with s & p, garlic powder, and onion powder; Then added the potatoes and seasoned again. I followed others advice and cooked the potatoes for 10 min. at 450. Mixed everything else together, poured on top and baked for 20 min. at 350.

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15 users found this review helpful

Reviewer:

mandido

Reviewed: Jun. 6, 2010

Not the healthiest casserole, but a great one that everyone is guaranteed to love. Very tasty!

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2 users found this review helpful

Reviewer:

fireflycurls

Reviewed: May 29, 2010

Very delicious and simple to make! It was my first time making a breakfast casserole. I followed the recipe exactly except used red bell pepper instead of green. Great recipe!

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4 users found this review helpful

Reviewer:

EmmeC

Cooking Level: Intermediate

Home Town: Bear, Delaware, USA

Reviewed: May 25, 2010

I decided to change this up based on what I had and to simplify the preparation. If it turned out poorly, I would not have rated it at all, but it was fabulous! I decided to use Ore-Ida Potatoes O'Brien because they already have the onion and green pepper and we like them. I did as others suggested and pre-baked them for about 15 minutes-next time I'll do 20 minutes. I also used the entire 28 oz. bag. Before pre-baking, I generously sprinkled with salt and pepper. To adjust for using more potatoes, I used 13 eggs that I had on hand. Other than omitting the onion and green pepper, I left the rest of the ingredients the same. The amount of milk was still perfect. Next time I will use more bacon (personal preference and skimpy bacon was used), and I will increase the shredded chese to 4 cups. The cooking time was almost dead-on. I removed the dish five minutes earlier than called for. These amounts are perfect for a 9x13 casserole dish. Excellent and easy to make! Thank you.

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27 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Reviewed: May 19, 2010

This was a really delicious breakfast casserole. I used potatoes O''brien and baked them 20 min. before adding the rest of the ingredients. Will definitely make this again for company or special occasion.

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5 users found this review helpful

Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: May 14, 2010

Excellent! I took it to work and it was gone in minutes. The only change I made was used green onions instead of regular onions. Will try this again!

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2 users found this review helpful

Reviewer:

Sonia2003

Home Town: Houston, Texas, USA

Reviewed: May 10, 2010

This recipe is fantastic. The only feedback I would like to offer that I split the recipe into two casserole dishes becauase I did not think that everything would fit in a 7 x 11 dish. I put half in the 7 x 11 and the other half in a square 6 x 6. it cut down on cooking time by 30 minutes. I also browned the hash browns first and the dish turned out great!

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Reviewer:

SAC22

Reviewed: May 6, 2010

I, too, put the hashbrowns in the bottom of the pan, but first I sauteed the peppers and onions to soften them, then mixed them with the hashbrowns and some salt and pepper and some of the cheese. I found that the hashbrowns on the bottom were rather tasteless otherwise and if I didn't mix some cheese into the potatoes, it all floated to the top of the casserole as it baked. Otherwise, delicious recipe with relatively few ingredients!

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5 users found this review helpful