I have used this recipe for a few years now and love it. I normally make it for breakfast for our Sunday school class and everyone enjoys. I've added a few other spices to mine to put a spin on it. I add fresh nutmeg, pepper and garlic powder.
This was a very delicious, hearty breakfast casserole. We do breakfast for dinner every now and then and this fit the bill. To be a little naughty, I diced up an onion and sauteed it in the left over bacon drippings and added it to the hashbrown mixture. So good!
I made this as a late breakfast/early lunch today, as I was busy with PAC and didn't get to breakfast. This was perfect for brunch and so easy. I used refrigerated hashbrown potatoes that I had on hand and added some black pepper, but otherwise, followed as written. I made 1/8 of the recipe which gave a very healthy portion. Next time I might cook the bacon and then saute some onion in a bit of the grease to add to the potato mixture, but was also wonderful just as it is posted. Thanks for sharing Amy!! Made for Spring PAC 09.
I was excited to fix this for my family and to deliver to someone else, but I was really disappointed. The bag of hashbrowns I had was 30oz rather than 32oz, but there were way too many hashbrowns. The potatoes were too mushy after cooking for 50 min, and it was way too bland. I'm trying it again for delivery because I bought the ingredients already, but I'm using less hashbrowns, adding a lot of seasoning, and I may prebake the potato layer a bit before adding the eggs and milk.
My very picky 20 month old can not get enough of this!