What a wonderful dish!! I made this for dinner instead of breakfast, it turned out delicious, but I did make a few changes. First, I used a 9x13 glass dish, and used 1 1/2 lbs. hash browns that had diced pepper & onion in them, which added wonderful flavor, I highly recommend doing this. Second, I used 10 eggs instead of 5, which was perfect and doubled the milk. This was perfectly baked at one hour also. I used 8 ounces of Morningstar Farms vegetarian breakfast sausage sliced, and meat eaters could barely tell the difference! I will use this recipe often, and definitely make it again using regular sausage. Another tip, the last 3-4 minutes of baking, remove the foil and turn the broiler on, this really made the cheese nice. Thank you for sharing this recipe, I love it!
My whole family really loved this dish. I made it on the spur of the moment, and changed a few things to use what I had on hand. First, after reading the reviews here I decided to use a 9X13 inch baking dish. It turned out to be the perfect size. Since I only had 4 eggs, I just used those. I added about 4 ounces of ricotta cheese to the eggs as well, and used a bit less milk than the recipe called for. Also, I didn't have any sausage but did have a lot of leftover ham as well as a few slices of cooked bacon. I sauteed the onions first, added some minced garlic, and finally tossed in the chopped ham and crumbled bacon to heat it through. I then assembled the casserole as directed. I only baked it for about 50 minutes total, and it was perfect. A dollop of sour cream on top of each serving, and we loved it! The leftovers heated up nicely for lunch the next day.
I had this for breakfast today and it was great! I put it together the night before and just had to bake it this morning. I used shedded hash browns and cooked them before I put them in the dish. I also used fresh mushrooms and green pepper with onion that I sauted. My husband and son loved it. Thanks for the great recipe, I will make this again.
I toss the frozen hashbrowns with 3 tablespoons melted butter and bake in a 400 degree oven for 30 minutes before adding the rest of the ingredients. This eliminates the bland potato taste and improves the texture. I don't add the onion or garlic powder at all because it makes it a little to savory for 8 am. I even make the night before and bake the following morning with excellent results. Delicious!!!
MAKE THIS!! I made it today for brunch for 7, using 6 eggs. I used cooked, crumbled bacon instead of sausage, and added sauteed onion, garlic and red & orange bell pepper. I made a crust with the potatoes in a greased 9 x 13" pan, drizzled them lightly with oil, and baked at 400 for 15 minutes before adding the egg mixture and finishing as directed. Served with fresh fruit salad and fresh blueberry muffins. Everyone loved it! No leftovers!
I make this recipe exactly as written and it comes out perfect every time and it's delicious! Sometimes I forget to even thaw the potatoes, I just let them thaw in the pan as the oven preheats. I think the problem many are having is that they are using the diced potatoes. Maybe it's a regional thing, but around here hash brown potatoes are shredded, diced potatoes will definitely be too dry and 2 pounds way too much for this! 2 pounds of shredded potatoes though compacts nicely on the bottom of the pan. I bet making this into a couple of quiches would be delicious too!
Just made this, but it is still in the oven cooking so can't attest to the taste. However, I never could have fit this all into a 8 x 8 pan. Had to use 2 8 x 8 pans for everything to fit in.
Delicious! I liked the idea of combining the potatoes and eggs into one dish. After reading some of the reviews I doubled all of the ingredients, except for the hash browns and cheese. Since it was Easter, I substituted the sausage for ham and bacon. Added minced onions, 3 T melted butter, 3 T bacon grease, and seasonings to hash browns and baked for 30 minutes before adding the eggs and cheese. I added the the top layer of cheese the last 10 minutes of baking time to avoid it from becoming too overdone. I am sure this dish is just as wonderful with sausage. Great addition to my recipe collection!
What an awesome recipe made even better by so many reviews with suggestions! First of all, I KNEW that I had to make this in a 13x9" pan. No way does this fit in a 2-qt or 8x8 pan. I chose a stoneware-type so it would retain heat as long as possible as I needed to transport it. Using so many of your recommendations, I assembled it the night before, I pre-cooked the froz.potatoes w/3 Tbsp melted butter (Brummel&Brown in my case) for 30 [email protected], and cooled completely before layering.I used 4 eggs equiv. (i.e. 1 cup) of EggBeaters, 1/2C fat-free half&half, reduced-fat bulk pork sausage,a little leftover chopped ham (if I'd had some bacon I'd have added that, too), chopped peppers w/the onions, minced garlic, a splash of Frank's Red Hot Wings sauce, finely shredded reduced-fat Mexican style 4-cheese blend (I used a bit less than 12 oz. and it was fine), freshly ground peppercorns, salt, and kept everything else the same per original recipe. I put the refrigerated dish into the cold oven, then turned it on so it could gradually heat up, and started the 1 hr. from there. Plus just under the 10 mins. uncovered, it was cooked to perfection. NO leftovers. It was a hit. LOVE a recipe that can be tweaked in so many ways and come out great!
I added more eggs as it seemed dry...everyone liked it.
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