Good, but kind of bland. I did substitute garlic salt for the salt. I made two big pizzas. One I baked on a pizza stone and the other on a normal pizza pan. The one in the pan turned out better - the crust rose more and the bottom was nicely done. It was also on the lower shelf of my oven. I would have given this recipe 4.5 stars if it would have let me. It was very good, but not perfect.

Reviewed On: Mar. 14, 2008

I gave this five stars even though I adjusted the recipe based on what previous reviewer suggested. I've tried other breakfast casseroles, and this one is the best, even reheated the next day! I noticed that the recipe was for only 2 servings, and I needed six, so I changed that. Our pork, locally "grown", is strong so I only used 1 pound. To emphasize the eggs more, and to make sure it wouldn't be soggy, I reduced the milk to 2 cups. To add a little flavor I added a few shakes of onion powder and garlic powder. Then, like the others, I needed to bake it in a 9 x 13 dish for 45-50 minutes. I don't like gooey eggs; I prefer my omelets firm. That's what this recipe reminded us of - a huge omelet. It was nice that we could all eat one at the same time. My husband spiced his up with some Texas Pete. Thanks for the great recipe!

Reviewed On: Feb. 13, 2008

Nice taste. I used butter instead of margarine. I used 1 1/2 cups all purpose flour and 1 cup whole wheat flour. I also added 1/2 tsp of yeast because I thought mine was old, but it turned out not to be old, because it rose and then fell. So next time I plan to use the normal amount of yeast, sub the butter for marg. again, and a higher ratio of whole wheat.

Reviewed On: Oct. 29, 2007