Reviewed: May 1, 2008

So Easy!!! This is awesome. Cook hash browns before hand like other reveiwers suggested was great.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reviewed: Mar. 28, 2008

This was delicious!! I'm not very confident when it comes to baking casseroles, actually this was my first one, but it was SO easy and yummy! I layered the hash browns on the bottom like most people did, and it was wonderful. Between myself, my boyfriend and his roomates it was gone within hours, and I baked it in a 9 x 13 in dish so there was a lot! But I added in sausage and ham along with the bacon, so it was pretty big =O But oh so good. Very yummy with sour cream and avacado on top. I will make this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Desiree'

Cooking Level: Intermediate

Home Town: Redding, California, USA

Reviewed: Mar. 25, 2008

Just delicious, and a real keeper! So many egg casseroles contain flour, and I needed a great recipe for my gluten-intolerant friend. This was perfect! I baked the hashbrowns in the greased casserole for about 30 minutes at 425. Meanwhile, I cooked the bacon nice and crisp. Over the potatoes, I layered the crumbled bacon, green pepper, onion, and cheese and poured the egg mixture over all. Then I refrigerated it overnight and baked it as directed in the morning. Some folks may be missing that there are two separate cooking times--45 minutes covered and then 30 minutes uncovered. If you realize this ahead of time, it helps with planning.

Was this review helpful? [ YES ]
276 users found this review helpful

Reviewer:

RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

Reviewed: Mar. 25, 2008

This dish was a hit at Easter Breakfast at church! I substituted diced ham for one batch and it was wonderful. HIGHLY recommend!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GypsyDelilah

Reviewed: Mar. 24, 2008

This casserole was a big hit at our Easter brunch. Like other suggested, I lined the pan with the potatoes and baked them for about 15 minutes before adding the egg mixture. I also used a combination of sausage and bacon and used sweet peppers and scallions. Delicious!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Mar. 24, 2008

If you prefer italian sausage, I recommend cooking it first and draining all the fat. Family loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SUSAN KNUDSEN

Cooking Level: Expert

Home Town: Eden, New York, USA

Living In: Billings, Montana, USA

Reviewed: Mar. 23, 2008

I did let the potatoes cook first like other reviewers suggested. I also used maple turkey sausage instead of bacon this gave it so much flavor ummmm

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

Reviewed: Mar. 23, 2008

I made this for breakfast this morning. I omitted the peppers cause I didn't have any. I also made my own hashbrowns. This made the baking time much shorter. It only took 45 min. The taste was great. My 2 year old even loved it. Thank you for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMUA212

Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Living In: Newark, New York, USA

Reviewed: Mar. 23, 2008

This was good, but it tasted more like quiche than a breakfast casserole. I'm not quite sure how I'd change it--maybe cut down on the dairy? Scramble the eggs in the hot pan as they cook? I'm not sure, but I'll keep looking for a good breakfast casserole recipe. On the other hand, having a potato crust on what was essentially a quiche made a nice change.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Mar. 23, 2008

This was ok and received as ok by my family this morning (Easter). As suggested, I precooked the hashbrowns on the bottom of the dish for about 15 min on 350 and used purchased precooked bacon. The bacon rendered an odd flavor and the potatoes were still a little mushy and too much in quantity. It's kind of like an oven cooked omelet on top of mushy potatoes. I don't think I will do this again, but TY and to each their own! Maybe I'm not found of egg casseroles? PS: Not knowing whether to precook or use raw bacon is a big deterent to this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful