This recipe is a crowd pleaser. Your kitchen is likely to be a miss when all is said, but it is worth it. My husband had doubts the first time I made it, but he ate his words. The only changes I make are; 1. I use the pepperidge farm bread cumbs instead of cutting up loaf bread. 2. I use onions instead of leeks. 3. I add a little sage and thyme.

Reviewed On: May 30, 2009

My husband request this any chance he gets. It is also one of my favorites. I like it better than the traditional breakfast casserole. I think the coutons and pepperjack cheese makes all the difference. I don't usually like spicy foods, but it is not too hot. It is awesome!

Reviewed On: May 30, 2009

I love this recipe. I have a huge sweet tooth, so it was right up my ally. I shaped it into two balls instead of one. I took one to church and the other to work. i did have to chop up more pecans to coat them well. Everyone loved it! This recipe is a sweet retreat to the usual salty cheese balls.

Reviewed On: May 30, 2009