So glad that you enjoyed it Mark!

Hi Bev! I am sooo happy that you made these work with tater tots! Nicely done! This is a HUGE favorite of ours too, I make it so often. Definitely everything that we love about breakfast in a single casserole! 🙂 Thank you so much for the review!! -Stephanie

I made this with tater tots crushed at the bottom which happened quite by accident – I thought I had hash browns but didn’t, and it was a holiday and no stores were open but I was able to get tater tots from the local Kwik Trip! I slow cooked them to thaw while we were at church and then put the rest of the casserole together when we got home. It was “the bomb” according to my adult children! It’s been requested for another event and it will be my go-to recipe. 

I’m so happy you’re enjoying this one Don! Thanks so much for the great comments and review!❤️

I make this over and over and over for guests and to meal prep breakfast for the week. Delicious!

Thank so for circling back and updating us on how it went Rick!! I’m so glad that you love the recipe!!

Quick update on the Potatoes O’Brien – I made this casserole again, this time with Jimmy Dean sausage and Potatoes O’Brien and the potatoes didn’t amp up the casserole as much as I’d hoped. It did add more peppers into the mix, which I loved, but that’s easy enough to do just by adding some more peppers in the first place.

My final thought is that this is a really good casserole, especially when it’s sat overnight in the fridge for the flavors to meld. Whipping the eggs is key for this recipe as it gives it a nice mouth feel, something different from most recipes out there. I’m definitely calling this one a keeper and will be adding it to my regular breakfast food rotation. Thanks so much Stephanie for the recipe!!

In reply to Rick L.

I made this casserole yesterday morning, following the recipe exactly (I used Swaggerty’s mild sausage, Louisiana hot sauce, and Great Value hash browns from Walmart). Prep was relatively easy, though it took somewhat longer than the estimated time listed but that is very normal for a recipe that I’ve not made before.

I sampled the recipe fresh out of the oven (after allowing it to sit for about 15 minutes), and while decent, it just didn’t have the next-level flavor profile that I had hoped for. The hash browns were the disappointment in this casserole as I felt that they were relatively bland and tasteless compared to the rest of the casserole. Even when bites had all layers included, the hash browns weighed it down. It could be the brand of hash browns that I used but I thought that maybe using Potatoes O’Brien might take it up a notch to what I had expected/built-up in my mind. I’ll have to try this again with those to see how it goes.

As an update, I again had the casserole this morning (microwaved until hot) and now that the flavors have melded more, I didn’t notice the blandness of the hash browns nearly as much. I definitely think that this casserole is better second-day, at least based on my experience. I also was glad to cook it right after mixing – per my earlier comment, the fluffiness was definitely a plus to have in this casserole.

My final thought on this is that I’ll probably aim to make it a day ahead of when I actually want to serve it to allow time for the flavors to meld. I’ll also try it with Potatoes O’Brien and see how that turns out — I think that that might take this recipe to the 5-star level that I was hoping for. Thanks Stephanie for the recipe!

Hi Rick, for the ultimate fluffy results, you’d want to make it fresh as you do lose some of that during overnight storage.