Reviewed: Feb. 16, 2009

This was a good base, as others have said. I had to increase the number of eggs, the amount of milk, and the slices of bread. I think I ended up using 6 eggs, 2 cups of milk, and 3 slices of bread. I also added a little hot sauce and sauteed peppers and onions. Yum! A good base to jazz up your own way.

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Shainna

Cooking Level: Intermediate

Home Town: Worthington, Ohio, USA

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Reviewed: Jan. 25, 2009

Doubled the recipe but used a pound of bacon (instead of sausage)and cut it up before frying, rinsing, draining and put on paper towel. I baked about 15 extra minutes because it was still "jiggly" after 30 minutes. Delicious, the overnight guests were impressed.

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Rene

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Jan. 23, 2009

This was really good! My son, who doesn't eat breakfast casseroles, liked it. I did make a few small revisions. I used Honeysuckle White Turkey Sausage and a Cobblestone Mills sub roll, toasted, in place of the bread. I added green onion, a small sweet red pepper and a dash of garlic powder to the eggs. I topped with crumbled smoked bacon (prepackaged from Costco). It was really great. I will definitely do this one again!

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Pam

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Reviewed: Jan. 20, 2009

This is my first time taking a recipe from the internet and actually making it. We had an Inauguration office breakfast potluck. The dish turned out great! Thank you very much!

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Rosa Maria

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Reviewed: Dec. 25, 2008

Good and easy to make. Will make again.

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jennifer

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Reviewed: Nov. 20, 2008

This was very easy and tasty but it sure was flat (as in height)! Maybe it's because I used bacon instead of sausage (didn't have any sausage). I also sprinkled some cheese on top. It needs some herbs or spices but I haven't come up with any ideas yet that I think would go well with this casserole. Thanks for the recipe!

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lunch lady

Cooking Level: Expert

Home Town: Clarkdale, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 16, 2008

YUMMY! I used turkey sausages and sauteed with onions. Added a little extra cheese, and some garlic powder to my mix of eggs. Really nice texture and appearance. Will definitely make again!

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CreativeCook

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Reviewed: Nov. 8, 2008

This was satisfying on a chilly Saturday morning in Minnesota. I changed it in the following ways, due to what I had on hand. I used lowfat turkey sausage links, which I first browned and then sliced. I used sharp Cheddar, which I thought really added some flavor dimension to the dish. I used red pepper flakes instead of the mustard, and I used buttermilk in place of regular milk. The only thing I used that I wouldn't use again was the particular kind of bread I used. It had a slightly sweet note to it, which I didn't think worked with the other flavors. Next time, I will use the most rustic and crusty bread I can find, toasting it first, or I may leave out the bread all together, as others did. I used 3 slices and I upped the eggs to 5. I felt these additions gave the dish more heft, as I didn't want the servings to be "thin," as described in another review. This is a good, basic recipe, just fine for a family meal.

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 26, 2008

This was very good. I sautéed some mushrooms and red bell peppers and added that to the casserole. I also only used one cup of milk and added one can of cream of mushroom soup. I toasted the crust to try and keep it from being too soggy. I had to cook mine for about an hour because of the changes. It was a big hit because it is gone!

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Oglesby Fam

Cooking Level: Expert

Living In: Laguna Hills, California, USA

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Reviewed: Oct. 19, 2008

I used Mexican Chorizo in place of the breakfast sausage. I followed the rest of the recipe to the letter. The recipe made just the right amount and was the perfect balance of flavors. This is a keeper.

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Tonopah

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

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!!!

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Joe Smith

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Reviewed: Jun. 9, 2008

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! :)

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jun. 6, 2008

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.

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natisha1974

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: May 28, 2008

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.

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Boomer53

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Weeki Wachee, Florida, USA

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Reviewed: May 27, 2008

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.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 24, 2008

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!

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Katie Starling

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Reviewed: Feb. 25, 2008

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.

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WDH

Cooking Level: Intermediate

Living In: Shermans Dale, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

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.

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Amanda

Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA

Living In: Spavinaw, Oklahoma, USA

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Reviewed: Feb. 16, 2008

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!!!

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leann

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Reviewed: Feb. 13, 2008

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!

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Michelle

Cooking Level: Intermediate

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