Reviewed: Jan. 27, 2008

Really Good! I used Colby and Monterey Jack and mild chedder.

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MATORGRAVY

Cooking Level: Expert

Home Town: Citra, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2007

This will be our new family tradition! Egg Bake for Christmas Eve when we get home from mass and open presents. Served with fresh pineapple and a warm whole wheat roll. We added mild cooked sausage instead of ham. Yum. It also tastes great warmed up. So many of our friends are serving this for brunch get-togethers in the coming days. Thank you!

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Janet K. Miller

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Reviewed: Dec. 20, 2007

I tried this for the first time and served it to friends for a Christmas brunch. It was a huge hit! I made a few changes -- different cheeses, and a little less than called for; no mushrooms, additional peppers and green onions -- and prepared it the night before so it was ready to bake in the morning. Everyone loved it, and I will definitely try it again. Next time, I'd like to add a layer of spinach. This recipe is super versatile, and lends itself to simple changes to suit personal tastes, or available ingredients.

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Lisa J

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Dec. 15, 2007

A good recipe to serve when you have guests for breakfast. Can substitute other meats to your liking.

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GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Oct. 19, 2007

This recipe was a good one. I did cut the cheese by two cups (one casserole certainly doesn't need 6 cups and neither do my hips!) and cut the parsley to 1.5 T and it was still plenty. Very pretty presentation of you cut in rows and then on the diagonal and stack at an ange on the plate. Thanks for sharing!

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BSTARIA

Cooking Level: Expert

Home Town: Fort Dodge, Iowa, USA

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Reviewed: Oct. 7, 2007

This past football season, we did a lot of Brunches / Breakfasts, and this was the one item that kept repeating itself. The best part about this recipe, is it's versatility. I played with this each time I made it. Switching up meat, adding this veggie, tossing in that spice. Then, I started making "Crusts" (so far, the most well received was the bag o' shredded hash browns and butter, baked prior to adding the egg mixture). Try this one! Run with it. Make it your own!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 18, 2007

It was excellent. Made for company and my mother told me to "save this one". So this means excellent in my opinion! Replaced actual onions with onion flakes and used fresh mushrooms instead. I would used a smaller baking pan rather than the 13" x 9" as it made recipe look flat and not too appealing until you bit into it. To fatten it up, I'd use the next smallest baking dish.

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L. McCurdy

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Reviewed: Apr. 4, 2007

This is excellent. I took it to my work and it was gone in minutes. People were having seconds!

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sarahkc

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Reviewed: Apr. 1, 2007

I made this for a women's group-MOPS, and it was a hit. I had others ask for the recipe. Lots of flavor w/ the veggies and herbs. I will definately make this for any other Brunch/Breakfast I have to entertain for.

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CHEFWANT2B

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 2, 2007

I made this for Christmas morning and once since (breakfast for supper!). It was very pretty - red and green. My daughter doesn't care for peppers, so the second time I made it I used chopped leek inplace of the onions and peppers. I also reduced the cheese to 4 cups. Very Yummy!!!

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Niles, MI MOM

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Reviewed: Dec. 28, 2006

This recipe is a really easy way to get Christmas brunch on the table without too much work in the morning. My family loved it.

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Joe

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 26, 2006

Absolutely delicious on Christmas morning.. mmmmm.. I substituted some bacon for the ham, but otherwise followed the recipe exactly. Very nice as a cold snack on Boxing Day too.

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Melissa

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Reviewed: Dec. 25, 2006

Easy and delicious! Made a wonderful Christmas brunch addition. THANKS! Laura

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Laura

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Reviewed: Dec. 25, 2006

used it for our Christmas brunch...needed to bake it about 45 minutes. Modifications: We added some left over roast pork, extra mushrooms and chevre - yum.

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jenanddre

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Reviewed: Dec. 22, 2006

I made this for a brunch I had the other day and it was tasty. I dont eat ham so I omitted it and added extra red peppers, which made me a little worried that it would change the consistency, but it didnt. I would defintely make it again.

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sugr515

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

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Reviewed: Nov. 5, 2006

I took a chance on making this because it has no reviews yet, and I like to choose my recipes by the ratings sometimes. It turned out wonderful! I always like to stick to the recipe, but I'm not a big fan of ham, so I used linguica, which gave it so much flavor. It was really excellent! I did follow the recipe exactly besides the ham, and this was so good! I had 7 guests over for brunch and they all loved it!! Thanks so much for the recipe! I will make this again for sure!

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