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"Isn't it about time for you to make your 'egg pie'?" my husband and sons inquire, using the nickname they've given this hearty casserole. It's nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Lighter version: Makeover Sunday Brunch Casserole
Nutritional Facts 1 piece equals 391 calories, 28 g fat (13 g saturated fat), 357 mg cholesterol, 887 mg sodium, 17 g carbohydrate, trace fiber, 18 g protein.
Originally published as Sunday Brunch Casserole in Taste of Home April/May 1998, p31
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Reviewed on Sep. 26, 2011 by Tinkboxer
Yummy!!! Very easy to make and very good! The whole family enjoyed...it's a keeper!!
Reviewed on Sep. 19, 2011 by Mrs. Raz
It's a wonderful basic recipe that you can play with the ingredients. For instance I was able to make this with frozen hash brown patties by thawing and shredding them myself. You could change meats cheese etc and it would be great!
Reviewed on May. 23, 2011 by teenwave
This is the ONLY breakfast casserole that I make. Our whole family 'knows' it will be on the table on Easter Sunday morning! We used it for our youth group when they served Easter breakfast. I do bake it about 10-15 minutes longer. I also like it warmed up the next morning for breakfast.
Reviewed on Mar. 16, 2011 by momfromwi
This is the best breakfast casserole recipe I have found and it is so easy! (ONE dozen eggs, ONE lb. frozen hash browns, ONE cup milk, ONE cup cheddar, 1/2 lb bacon, salt and pepper-easy to remember!) Sometimes I follow the recipe exactly, but I usually substitute with potatoes o-brien (hash browns w/green and red pepper and onion), that way I do not have to chop the onion and green pepper separately. You can also substitute breakfast sausage for the bacon, or leave the meat out altogether. My picky kids love this dish, and we often have it for supper as well as breakfast. "I love that stuff", my kids always say!
Reviewed on Feb. 17, 2011 by Loiscooks
I cut this recipe in half as it was just too much for us. I still had a small amount left over, so I reheated it. I don't suggest doing that as it was not very good. I used green chiles instead of green pepper and added more cheese (per suggestions from others who reviewed the recipe). This is a nice, versatile recipe.
Reviewed on Jan. 03, 2011 by cherylbenoit
This was a big hit on Christmas morning!!! Everyone loved it...even my 8 year old. Great for me because I made it the day before. Thanks for sharing Taste of Home!!!
Reviewed on Dec. 08, 2010 by angelasandoval
We omitted the green peppers to suit our tastes but this was delicious! I also found it needed to cooker longer...about 50 mins.
Reviewed on Jul. 27, 2010 by asling
This is one our favourites. We eat it for supper most often
Reviewed on May. 30, 2010 by laurij99
Delicious! This is one of my favorite egg casseroles. I use more bacon, a little more cheddar and Penzey's 4/S salt for extra flavor. But it's good either way.
Reviewed on Jan. 13, 2010 by emilybohman
I have tried MANY recipes for egg dishes, but this one tops all!!! Flavor through and through and tastes very good. Definitely rates above the recipes using bread in them where you can get a sense of sogginess.
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