Reviewed: Jun. 24, 2006

This was very good. I trimmed the recipe to four servings and used Texas bread. I used Jack cheese because that is what I had on hand. I will diffently be makin this again.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: May 27, 2006

Very good! My husband and I both liked this dish alot. I will make again and try different and interesting ingredients.

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: May 25, 2006

Very good and easy. I doubled the ham and onion, and halfed the milk. It turned out great! Will try adding more veggies the next time.

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Bobbie

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Reviewed: Apr. 30, 2006

I used this recipe for our monthly breakfast here in our mobile home park. I converted it to 50 and it turned out great. The people loved it. Also, I read a review on it and did not put it into a pan with water. I found that cleaning the pans was a real chore though, could that have been because of this? I did coat the pans with oil first. I also used chives rather than rosemary. We had leftovers and it was good this morning as well after heating in the microwave.

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Talullah

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Reviewed: Jan. 20, 2006

This recipe is actually a very good breakfast casserole, but there are some key details missing. First you must use french bread in this recipe. You need all the crust to soak up the eggs and milk. I simply rip the loaf into bite size pieces with my hands, much easier than cubing it. Secondly, toss the bread, 1.5 cups ham cubes and 2-3 cups shredded cheese with 2-3 Tablespoons of flour before putting it all in the baking dish, it keeps the egg bake from being soggy. Then, blend the eggs/milk in the blender with the other ingredients (I add 3 Tablespoons margerine and 1 tsp. dry mustard) and pour over the bread mixture. Cover and let it sit overnight in the fridge allowing the bread time to absorb the liquid. It will look almost too dry the next morning, but it's supposed to. I bake it at 350 for about an hour, uncovering it at about forty minutes. I do not put it in a water bath. Enjoy!

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aetibesar

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Reviewed: Jan. 1, 2006

Ok....so I read all of the reviews and here is my version, which really was fantistic. I doubled the amount of ham and used slightly more than half of the recommended amount of bread. My guests were very pleased with the end result. Thanks for a great recipe.

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BWOODALL

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Reviewed: Dec. 27, 2005

I made this for Christmas Day brunch and everyone raved about it - delicious & easy.

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LASCO93

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Reviewed: Mar. 19, 2005

I've had a couple of brunch parties and this was a hit! I omit the ham though and substitute red pepper for a vegetarian version. Also, I find that 1 1/2lb cheese is WAY too much. I only use a 1/2 pound and it's plenty. Enjoy!

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PJSARO

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Reviewed: Nov. 24, 2004

Used twice with great success. Very easy since you make it the night before.

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CLASSYCOOKER23

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Reviewed: Aug. 17, 2004

This was simply, "OK". IF I do make this again, I'll add diced green chiles and a smoother tasting cheese blend (maybe monterey jack & colby). Also, no salt! I may also toy with other meats such as breakfast sausage rather than ham. This was overrated as is in my opinion.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 4, 2004

Blechhhh! How can one dish be both dry and soggy? Not a keeper.

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TRAILHR

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Reviewed: Apr. 1, 2004

This had a good flavor, but I think the recipe calls for too much milk. I will make this again and use only 1 cup of milk and see what happens. I am also going to add green chili peppers to it.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 15, 2004

Delicious, very easy, and turned out great! You do not need to put it in a pan of water. In the oven for an hour is fine. I'm looking forward to trying other ingredients in the recipe. I may add less cheese, as it is a bit cheesy. Thak you for submitting the recipe!

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tucsonaz

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Reviewed: Feb. 28, 2004

Wonderful recipe! I used a bag of bread cubes to save on time and honey flavored ham. Everyone loved it! I didn't use the water bath, and it turned out great. I used 2 cups of cheese and added red peppers to add color.

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HEATHER2714

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Reviewed: Feb. 18, 2004

Too much bread, very "bready"! Bland. Still a little soggy even without using the water bath, but I couldn't bake it any longer because it would have gotten too brown on top. Wouldn't want to serve this to any guests!

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KIMAR

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Reviewed: Jan. 4, 2004

great brunch dish... especially for x-mas morning just popped it in the oven

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LTAYLOR151

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Reviewed: Dec. 31, 2003

Easy way to feed a crowd at breakfast. Great for holidays. We used canned jalapeno peppers instead of the hot sauce.

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BOYSMUM

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 15, 2003

This is such a great dish! Perfect for when you're serving a crowd or just at home as it makes great left-overs.

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HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Nov. 15, 2003

This was a really great recipe....I omitted the onion, because of my children, and added extra ham and cheese. I also substituted a special milk and honey white bread, and sprinkled on a little garlic bread seasoning in lieu of the onions. I baked the casserole in the sitz bath for 30 minutes, and then removed the water bath for the final 30 after covering the top with foil...it came out perfect!!The milk and honey bread added a sweetness that worked well with the ham/egg/cheese mixture. My husband raved, and it was so nice to have a casserole they would all eat!! Thanks for the great recipe!!

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