Like other reviewers, I use 6 eggs, and occasionally add chopped scallions, if I have them on hand. But honestly, this is a DELICIOUS egg casserole, and I make it all the time, due to popular demand. I've made it a million times, and find it tastes the best if you chop up everything really fine (no big hunks of bread or sausage), and mix the cheese in throughout the bake. And if you have an earthenware baking pan, you get a fantastic crust.

Reviewed On: Jun. 12, 2009