AWESOME BASE CASSEROLE!!! Very quick and tasty. SUGGESTIONS; I toasted the bread (3 slices) before I cut it up which virtually eliminated the sogginess issue, I also left the crust on which added a heartier taste to the dish. I added some garlic powder, but the 1/2tsp wasn't enough to notice. NEXT TIME; I will sautee an onion and add it along with some more garlic (minced, powdered or salt). Also, I served mine with a few cherry tomatoes and the tastes complimented each other very well, so next time I will thinly slice a large tomato and put a single slice ontop of each piece (the 8X8 dish makes four shallow servings). Also, this would be very good with sour cream and salsa as well. Hashbrowns would be a good addition, but certainly aren't necessary given the flavor this recipe generates on its own. Thanks for this recipe!!!

I've made this recipe a couple of times. I made 2 adjustments: first i increased it by 4x to feed everyone here and I used cooked and crumbled bacon instead of sausage for this recipe. Overall it had a good taste but the bread bottom was very soggy and i could not get passed it enough to fully enjoy this recipe. The second time i made it i omitted the bread altogether.. the family enjoyed it much more this way.

I'm giving this recipe 4 stars as a great basic recipe. I followed the recipe exactly (except that I had some leftover sliced canned potatoes, so I browned them and put them on top before pouring on the egg mixture), and my only "complaint" is that I should have added some fresh herbs ... maybe some fresh rosemary or dill ... parsley or basil would be good ... anyway, it was beautiful after exactly 40 minutes of baking ... puffed and golden, and the eggs were done but not overdone ... also, I love the fact that it is a smaller recipe ... can be made in the 8X8 and not a 9X13 ... there is only two of us! Oh, one more thing: Leftovers make a great sandwich! Toasted bread, a little mayo, slice of tomato and onion ... great Sunday afternoon lunch! :)

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.

Excellent. I keep kosher so I used vegetarian hot dogs instead of the sausage. I made two changes which added a lot - sauted an onion along with the hot dogs, and added a good shake of garlic powder to the egg mixture. This was a big hit with the whole family.

This is a very good basic recipie. It is easy to tweak it to your liking. I am going to try adding hash browns. I also used more sausage becasue I like it that way. Great recipie and super easy!

Really tasty. I've made this twice now. The first time, I swapped bacon and the second time ham for the sausage. I also tried Jack cheese and cheddar cheese. I added a little onion and black olives. I want to try this with hash browns, too. My husband, who won't eat "breakfast foods" for dinner actually said I could make this for dinner sometime.

I tried this recipe with hasbrown potatoes and it was really good, but it was missing something, some kind of spice, maybr fresh parsley(?). And it was a little soggy. Other than that, it has definite potential.

So simple and so delicious! Halfway through mixing it up I realized I only had 2 eggs in the kitchen instead of 3, I was able to make some changes as I went along and it still came out amazingly tasty, this recipe was so easy to work with and to adjust, I can see substituting lots of different ingredients to use up leftovers. I did use the cream as someone suggested since I had some cream on hand, this worked very well. This one is definitely a keeper--thanks!!!

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!

Very tasty! I took the advice of other reviews, and used cream, 1 lb. sausage, let it cook between 35-40 min. Not bad at all, just some soggy bread. That's okay though, still tasty for me!

LOVED IT!!! I followed the instructions as posted except for the meat - I used Turkey sausage links (cooked to a crisp and cut into smaller pieces). It was just enough for two and very filling. It also taste great with grits on the side.

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.

I needed to double this dish but still used the 8 inch pan. You definetly need to use a larger shallow pan if you increase proportions, otherwise the middle is runny. We used 100% whole wheat bread which might have changed the texture too. My husband and I both thought it tasted great and the outside edges were perfect.

I made too many changes to this recipe to give it four or five stars -- I'll submit a new recipe with the changes. Great start, though!

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.

Everyone loved this and it was so easy! Doubled the recipe (so made it for 4). Didn't have any bread so substituted about 2 cups of ranch flavored croutons and used only 1 1/2 cups of milk (instead of 2). Also, had to bake for 50 minutes before center was cooked. Will definitely make this again.