Made for 15 of my family members for breakfast last weekend. I wanted to take a picture, but it went so quickly and I didn't have any left overs. I cooked the potatoes first as others suggested. This casserole really takes a long time to cook, but worth it. Everyone liked it.

Not bad, hash browns a little soft for my taste. Makes a pretty good sandwich the next day.

We modified the recipe a bit based on what we had on-hand--original ore-ida roasted potatoes, boca link sausage, multi-colored stripped bell peppers, pepper jack cheese, hormel premium real crumbled bacon. We used a nine by nine stoneware baker and cut the uncovered cook time to 15 minutes. It tasted much better than i thought it would. It took more milk than any scrambled egg recipe but the purpose of the extra milk is to keep it from drying out during the long, 45 min covered baking time, in addition to the 30 minute uncovered baking time...rest assured the amount of milk has a purpose--- the time required is necessary. We took it out at 15 and it was a little more moist than desired but still perfectly edible though next time we will go the full 30. It's well worth the wait. "he" likes it with a little ketchup :)

This recipe got rave reviews from my very picky family! I did a few things differently: I made my own hashbrowns from fresh potatoes, as well as I precooked my bacon before adding it in. I also used a full dozen of eggs and because i'm not a big fan of cheese i switched the cheddar to marble. I also omitted the green pepper because my family doesn't like them and added mushrooms instead. Because i precooked my bacon I didn't bother to cover with foil and baked only the 30 minutes until eggs were set. Will definitely make this again!!!

Great breakfast casserole! I bring it to our family Easter potluck brunch and it's always a hit. Sometimes I'll add mushrooms(sauteed 1st) or chopped tomatoes and just this morning I used the leftover tater tots from last nights dinner instead of hashbrowns. although when making for holidays, I prefer the hashbrowns. I warmed them in the microwave for about three minutes to take the chill off. It's much less time consuming to make the night before as well and it's ready to pop in the oven first thing in the morning. We always have salsa on the table to go with it. I've made this often.

Great breakfast! I fixed this as part of a church breakfast and it was great. I did add extra peppers and onions for a little more kick and used ham instead of bacon. I also took the advice about baking the hash browns alone before adding the eggs. I then placed in the fridge overnight. Baked up well the next morning.

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!

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.

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

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!

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

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

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.

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.

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.

I liked this, but think may be better with less hashbrowns. I did add a scoop of sour cream and I layered hashbrowns, butter (a few slices for flavor), onion and bacon, cheese, then poured the eggs cheese and sour cream mix over top. Next time I'll try 1/2 the hashbrowns and more cheese.

I've made this twice now, and it really does help to layer the hashbrowns on the bottom of your pan, bake them first until they start to brown (I turn the oven way up to 450 and dot butter on top), and then add the rest of your ingredients (and bake at 350). After doing this, I found that the total baking time was shorter than the recipe stated. The texture was much better too.

Good. It is a bit bland; I salted and peppered both the egg and the hash browns (I layered as some other reviewers did) and I still needed some ketchup to spice it up at the table. I think with a few more seasonings it would be wonderful. I didn't have frozen hash browns, so I made my own with the small julienne attachment on my mandoline. My potatoes were a bit underdone, however; I probably should have cooked them before tossing them in the casserole dish. I think that is because commercial hashbrowns probably are cooked prior to packaging, so with commercial hashbrowns it probably would've been fine. I added broccoli and mushrooms for the veggies and didn't put any onions in. It really does take a long time to bake, so I made it yesterday afternoon and we warmed it in the oven this morning at 215 degrees for about 30 minutes. I wanted to make a half batch, but I ended up with so many hashbrowns that didn't really happen, even though I halved the egg mixture amount. I used turkey bacon and it cooked just fine within the casserole.

We had this recipe for breakfast. It was Good! The bad thing about this would be takes so long to cook.