Reviewed: Aug. 8, 2012

Very simple very good. I also liked the flavor from baking the hash browns first.

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Reviewer:

JENLVSSG1

Cooking Level: Intermediate

Reviewed: Jul. 7, 2012

Extremely easy to make! Yummy, too! Would be easy to adapt to any occasion. Not just for Easter! Highly recommend this!

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2 users found this review helpful

Reviewer:

Alice

Reviewed: Jun. 29, 2012

Eggcelent! (yes I meant to spell it that way). The only change I made was to use turkey polska kielbsa because that's the only thing I had on hand that could pass as breakfast meat.

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Reviewer:

southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 12, 2012

I may be rating this higher than I should. It is very time consuming, tastes only fair and has far more Calories: 271 | Total Fat: 10.4g | Cholesterol: 48mg than I would ever feed all the thin ladies that party with us. If there were only guys coming over it would be a fifferent story.

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Reviewer:

BLAINEK

Cooking Level: Intermediate

Reviewed: Jun. 12, 2012

Brown the hash with butter, and put one layer in the bottom of the pan. Mix the remaining hash with the mixture. Flavor the mixture with black pepper and mucho garlic please. Divide the milk by half. I had to bake a little longer. Thanks.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: May 10, 2012

I made this recipe for my family and they loved it. I followed the advice of other readers and cooked the hash brown first in the oven with salt and pepper. I added everything else to the hash browns. Please don't forget to season the egg mixture

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Reviewer:

keisha

Reviewed: May 10, 2012

Very tasty and enjoyed by everyone, I also added some additional veggies.

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Reviewer:

MamaCass

Reviewed: Apr. 29, 2012

Using (and tweaking) the below measurements, I made two half-sized casseroles: one with cheese, the other without (per request of my family.) I used a dozen eggs (instead of 8). Instead of 2 cups of milk, I did 1.5c of skim and 0.5c of half-half. Instead of bacon, I chopped up a ton of frozen turkey patties. Also added diced tomatoes, green peppers, and chopped green onions (scallions). Both casseroles turned out GREAT. Based on other recommendations, I layered the bottom of the pan with frozen hash browns, but I did not pre-brown the hash browns. I was around the ballpark of the same cooking time. The best gauge is by checking occasionally towards the tail end of the suggested cook time if the center of the casserole is firm and not runny.

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Reviewer:

ARTFULDODGER73

Reviewed: Apr. 24, 2012

I increase the recipe as I'm never sure how many will join us at fellowship. I first made this for church fellowship on Easter. Everyone raved. Then last Sunday I made two versions. The original and one where I substituted bacon and pepper with spinach and sausage. I use whatever cheese I have on hand. Mainly cheddar but I had some pepper jack and swiss as well. Everybody came back for at least seconds.. even the kids who tend to be very finicky. This would be really good with some hot chilies but we have wuzzes in the crowd. Next batch I'll stir in some sour cream..Mexican style if I have it. Fresh corn would be nice too.

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Reviewer:

Goodtimebob

Reviewed: Apr. 19, 2012

i make this as a breakfast pizza, but dont use any milk and only 5 eggs, 1 cup of cheese and 1 cup of hashbrowns, you take one can of cressant rolls and spread them out on a pizza pan joining at the seams, put the hashbrowns down over the dough, plain or the obrians, layer the bacon or sausage is good also, put the cheese on, beat the eggs pour in middle of pizza and bake on 375 for about 20-25 minutes and eggs spread out over entire pizza, great to grab a piece and head out the door and great as left overs the next day

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