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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
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
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Dec. 10, 2012 by KC-from-Dunnellon
Made this exactly as in recipe. Very disappointing because it reminded me of a very good cheesy potato dish I make frequently for parties. This dish was so bland and the texture unappealing that I can't even think how to tweak it other than replacing the potatoes with bread as in a strata. I would never make this again.
Reviewed on Nov. 27, 2012 by themonica
Me and my kids LOVE this recipe! I like how you can just mix all the ingredients, pop it in the oven and enjoy your morning while it bakes. I am making it again right now and I have added chopped leftover turkey from Thanksgiving and will be topping it with sliced avocado! YUM!
Reviewed on Sep. 29, 2012 by dp2009
it certainly takes the worry out of cooking breakfast for large numbers. AND it's goooood.
Reviewed on Jul. 26, 2012 by sbarroner
I've made this three times now, twice with sausage and once with bacon. It was excellent all three times but seemed to taste a little extra good using the bacon. I also used fresh, unpeeled, grated potato because I prefer fresh over frozen. It's a keeper!
Reviewed on Apr. 06, 2012 by laurij99
I have been making this for several years. Excellent recipe!
Reviewed on Apr. 03, 2012 by jsbr
So I made this recipe for a 2nd time because we liked it so much. However, this time I used southern style (cubed) hash browns and it wasn't as good in our opinions. I also used a green chili pepper since that's what I had and we liked the flavor that it added.
Reviewed on Mar. 22, 2012 by intlanne
Very easy to make, turned out very tasty, and was very filling. As we had this for dinner I did add some chopped kale and chard to increase the amount of nutrients. I don't think they influenced the taste in any way. For future dinners I'd probably also then add whatever green vegetable was in my fridge needing to be used. If I used it for a brunch I think I'd make as shown in the recipe.
Reviewed on Mar. 04, 2012 by jsbr
We thoroughly enjoyed this recipe. A definite keeper.
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!
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