Reviewed: Jun. 22, 2008

This gets a 3 because it looked fabulous...I was extremely disappointed when I bit into it. My husband like it...but he was really hungry by the time it got done. Maybe I didnt cook it long enough...I wont try this again. The buttered biscuits (found on this website) stole the show for this meal.

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 15, 2008

The is a family favorite that we enjoy when we have company staying or holiday breakfast. When I make this I let it set up overnight which is perfect b/c you can make it ahead of time! Few additions I make: use 3/4 loaf of french bread, add 2 more eggs and 1/4 cup more milk, chopped green pepper and mushrooms make this so good! I have a picky husband so I just do the veggies on half.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: May 11, 2008

Very modifiable as a base. Made for 6. I followed aetibesar's advice and tossed the dry ingredients in flour, covered and kept the dish in the fridge overnight. Turned out pretty good as part of a mother's day brunch. I only used maybe a quarter pound (110g) of cheese, and instead of ham I added about 130g rice and hamburger mix. I also used rye bread, which tasted excellent, and added chives on top. Needed more spice.

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Samu

Cooking Level: Intermediate

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Reviewed: May 10, 2008

I really liked this recipe! I changes it to inclue 1/2 cup pepperoni, as I like things a little more spicy!

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nd_cowgirl75

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Reviewed: Apr. 20, 2008

Very yummy! I love eggs with anything! I doubled the ham because I had leftovers. I added fresh parsley, minced garlic, Frank's Red Hot & 1/2 tsp dijon mustard. I also ripped up some wheat rolls for the bread. I only used 16oz of shredded cheddar, 1 cup of shredded mozzarella & a some Spicy Buffalo cheese I found at the store to give it a kick! Hubby loved it! Thanks for the recipe!

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Ann-Marie

Cooking Level: Expert

Living In: Berkley, Massachusetts, USA

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Reviewed: Apr. 18, 2008

I found this recipe fine although some people would say Ididn't follow it because I used sausage instead of ham and put in onion and green pepper as well. I didn't do this overnight, and it wasn't too soggy, I also didn't use a water bath and it seemed really moist. I will use this recipe for a base and change it to suit each time!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 9, 2008

I made this for Easter breakfast and it was wonderful. I would suggest maybe adding some spice to it though.

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Chefin' it Up

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Reviewed: Mar. 25, 2008

I've been making this for years, and we just had it again on Easter morning. I use sourdough english muffins for the bread, so it doesn't get soggy. Love this recipe!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Mar. 23, 2008

delicious! My family loved this and my dad wanted the recipe:)

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kutiekm

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Reviewed: Mar. 23, 2008

Super easy way to prepare a whole breakfast for everyone all at once. I served this with hot pepper sauce and loved it that way. My son doesn't care for egg casserole dishes which surprised me since he loves eggs and cheese. This was great with some toast and juice for a complete meal done so simply. Very moist. I added some swiss cheese as well as some mild cheddar.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 9, 2008

Watch the conversions on this if you want to cut it in half. The full recipe (12 servings) calls fo 1/2 a loaf of bread, but when you cut it in half to 6 servings it calls for more bread (1 loaf). I didn't realize this until I had poured the egg mixture into the bread mixture, and thought it seemed like I had way more bread than egg. Then I went back to check the recipe conversion and realized what had happened. I was able to add more egg and milk to compensate before putting in the oven, but I had already put in an 8x8 dish since I had intended to cut in half. So it ended up thicker than it would have been had I used a 9x13 dish. I also used leftover salmon from dinner the night before instead of ham and used homemade wheat bread instead of white bread. The flavor with the salmon, egg and cheese was great.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 5, 2008

Perfect weekend breakfast. Prepared the night before, so we can just pop it in the oven. I bake covered with foil for 45 min and uncovered the last 15 min. No water bath necessary.

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Jes

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

Living In: Killeen, Texas, USA

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Reviewed: Feb. 25, 2008

pretty good. added green peppers and onions. made for superbowl and only a little was left by the time the game was over, the boys seemed to like it.

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keb

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Reviewed: Jan. 20, 2008

This was a great hit on xmas morning. I omitted the green onions and instead added chopped sauteed onions and bacon instead of ham. It was awesome!

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YUMMYNUMMY

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Reviewed: Dec. 27, 2007

This was incredibly easy to cook, and it tasted very good! I cooked it for Christmas brunch, and it was a hit. I used French bread, and I prepared it the day before and just popped it in the oven on Christmas morning, and it turned out great. I did not put in as much cheese as the recipe called for, and I think that was a good decision.

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Sherri

Cooking Level: Beginning

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Reviewed: Dec. 25, 2007

This was really good except TOO CHEESY. I took other reviewers comments - prepped the night before and let it sit, cut down on the bread just slightly, using week old white loaf bread, doubling the ham. But as I was adding the cheese, I was thinking this is just way too much! Recipe calls for 1 1/2 lbs - that's 24 oz! Since I only had 16 oz, that's what I used, and it was still too cheesy for my family. But it baked up well, the flavor was good. It needed an extra 10 minutes to finish the eggs, out of the water pan (so 60 mins in water pan, 10 mins without). I also skipped the hot sauce but put sriracha on the table for diners to add.

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JLANGSETHLIU

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Dec. 1, 2007

This was delicious, I didn't alter it at all and it was a hit at my brunch.

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Conner

Cooking Level: Intermediate

Home Town: Madison, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 9, 2007

I REALLY love this recipe! I make breakfasts alternately for our Sunday School class (about 30 people), and I try lots of casseroles, etc. This is the best egg-type casserole I've ever had! I didn't have green onions, so I just sprinkled in a few dried minced onions, but that's all I changed.

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