Breakfast Casserole

A long review… This is better than all other recipes for this kind of casserole– and I’ve made many for holiday mornings over the years. My only changes: 1) I didn’t bother cutting off the crust (a waste of time); 2) I used a full pound of name-brand sausage (my family likes it meaty). I always rinse with hot water the cooked, drained sausage (using a colander). This totally gets rid of the excess grease which can ruin these recipes and it doesn’t affect the flavor of the sausage at all; and 3) I sprinkled the pepper on top rather than mix it in to give a better appearance. This recipe was a perfect balance of cubed bread, eggs, (extra) sausage, and cheese. Most others have way too much bread and the texture is gooey—I always had left-overs that went uneaten *until I tried this recipe*! I used an 8x8 class dish and it was done in the exact time specified. (I had to get out the manual for my new oven and adjust it 25° higher! Nothing was getting done.) Thanks for submitting the recipe!

very yummy- give yourself enough time for it to bake if you don't use a shallow enough dish.

This was surprisingly very good! Very easy to make, It didn't make very much though. Next time I will make a double batch

Very good and easy!!!!

I grew up with a similar recipe and would recommend this to everyone. We have this "every" Easter breakfast. I make it for my husband and kids a lot too!

My whole family, including a 4 year old and 2 year old liked this quick recipe. Thank you! Next time I will add some sauteed onions and maybe some more herbs to the egg mixture.

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!

This is an awesome recipe. It was easy to prepare and it was delicious too. My family loved it. I doubled the recipe and it turned out perfect for our size family.

This really was quick and easy and quite tasty - but it's high in fat grams, so if you're watching your weight or counting those Weight Watcher points, you might want to eat this only on special occassions. I did make some substitutions, trying to use up some ingredients in the cupboard. I used a can of SPAM instead of sausage, so that saved some time - all I did was dice it and sprinkle it on top of the bread. As for the bread, I had 3 stale hot dog buns that needed to be used up, so I used them and 3 slices of regular bread - did not cut the crust off. The only other changes I made was using fat-free milk, sprinkled some dry minced onion on top before adding the egg/milk mixture, and also added paprika to the seasonings. Since I increased the servings to 6, I used a 9x13 pan and baked for 40 minutes. It really was very good; my husband really liked it. I will be making this one again. Using the subs I made to the recipe, for 6 servings, total calories per serving is 455 and total fat grams is 26. That equates to 11 Weight Watcher points per serving.

This is a great recipe! I'm so glad to find one that doesn't require making the night before. I sauteed some onions, as another user recommended, and put them on top of the cheese (I used four slices of jack cheese because I didn't have any shredded cheddar—that worked great too). The onions were nice and crisp on top of the casserole. I also added some rosemary and thyme to the egg mixture instead of mustard. Next time I'll probably use a bit less milk—probably 3/4 cup.