Reviewed: May 7, 2012

I love this recipe! I make it for the teens in our youth department frenquently! I make it exactly like it says and it turns out perfect every time!!! Very much a comfort breakfast! You can vary it up though by cooking sausage with onion and green pepper or even adding or substituting bacon! but perfect as is!!

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Reviewer:

jamieiscooking

Reviewed: Apr. 9, 2012

So delicious! We made this for Christmas morning, my family was asking for it again for Easter (although they'd love it for just about any weekend brunch!)

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Reviewer:

oboyoburto

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

Reviewed: Jan. 17, 2012

Made this for dinner the other night; husband is still raving about it. Made a few adjustments based on what I had on hand and needed to use up (used 5 old hard rolls {Wisconsin thing}, precooked spicy sausage crumbles, added sauteed mushrooms and 3 green onions, also added fresh parsley to eggs), but the star of the show is the mushroom soup. I only had a 2 cup pkg. of cheese, but it seemed like plenty to me. So glad I tried this recipe. I make breakfast casseroles all the time when I have old buns/rolls to use up - I will definitely go back to this recipe again and again. Thanks for sharing.

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Reviewer:

kittymom

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Oostburg, Wisconsin, USA

Reviewed: Jan. 4, 2012

Sorry, but we didn't like this at all. It was way too salty and had an overall weird taste. I think it might have been the dry mustard. Also the bottom was overcooked. Will try something else next time.

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fox7511

Reviewed: Dec. 26, 2011

Not too bad! Next time I will use a bigger casserole so it doesn't ooze over!

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sunnydaze2

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 25, 2011

We had this Christmas morning. Only made three changes. My mom is allergic to mushrooms and they make her extremely sick, so had to use a different soup on the top. We finally settled on Cream of Chicken (I know, mix pork from the sausage & chicken??!!), and it was excellent! We also added some onions to the sausage, and a 7 oz. can of diced green chiles. With or without the changes, this is excellent! We will definitely make this again!

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soccermom

Cooking Level: Intermediate

Home Town: Winslow, Arizona, USA

Living In: Vail, Arizona, USA

Reviewed: Dec. 25, 2011

Made this for the first time for Christmas morning. Instead of breakfast sausage, I substituted Adele's Chicken Sausage - the portabello mushroom one - thinly sliced and sauteed in a bit of butter. My only complaint is that it wasn't steaming when I took it out of the oven after 90 minutes. I'll make it again but will take the temp up to 350 for the last 15-20 min to make it crispier on top.

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Karolina

Reviewed: Dec. 25, 2011

I made this for Christmas breakfast today and the family loved it. I used 3 croissants (the size you use for sandwiches) that had been in the freezer and they worked perfectly. I always freeze leftover french bread, etc to use in dishes like this. I only used half the amount of cheese. Four cups seemed like a lot. I added 1 more egg and a little more milk to the mushroom soup. This is a very versatile recipe...you could use bacon or ham, add onions, green peppers, etc. Definately a keeper!

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Mrskbobbjr

Reviewed: Dec. 25, 2011

I turned up temp slightly so it wouldn't take so long to cook, VERY tasty and filling, folks couldn't believe there was cream of mushroom soup in it. Also fried up cut up link sausages to put in it.

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Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 25, 2011

what do you do with the shredded cheddar cheese? Eat it while you're cooking? Just kidding, I get that you are supposed to cover it with the cheese before baking. However, 4 cups is an ungodly amount! 2 cups, I've found to be much better. Love this recipe! The only extra thing I added was some chopped chives to the sausage while it was browning. GREAT ADDITION!

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