Reviewed: Mar. 31, 2009

This recipe is great as is.. Wonderfully tasty with Champagne!

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North Georgia Gal

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Reviewed: Jan. 1, 2009

I was confused by the amount of bread called for because I wasn't sure if the recipe meant 1 pound of bread or 1/2 of a 1 pound loaf! But after consulting my boyfriend, we decided this meant 1 pound. The first time I made this I had about a 3 pound loaf (no kidding) of french bread and kind of guessed at what a pound might be. It turned out excellent. The next time, I bought a 1 pound loaf, and used the whole thing, and thought it was a too bready. So, my conclusion is, I think 1 pound is a little too much bread. I would use 3/4 pound, or even 1/2. I'm still wondering if that's what the recipe was calling for. With all that bread, the other flavors get kind of lost. This was good enough for me to make again, actually it was very good. I didn't change anything. I do agree with other reviewers who added more sausage.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: May 30, 2008

This is by far the recipe I use most frequently from this site because it is requested for every morning get-together! Love, love, LOVE it. My only modification is that I use a package of hot Italian turkey sausage (casings removed) instead of the regular sausage.

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ofortuna0675

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

This was good, but I was expecting more, based on all the reviews.

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Kim

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Reviewed: Apr. 8, 2008

Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. :) I did make some changes, using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T + 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour, removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews!

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Jules

Cooking Level: Intermediate

Home Town: Cheney, Kansas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 1, 2008

I made this for a post wedding family brunch and it was a huge success. I did increase the sausage (used Trader Joe's brand turkey italian). I hesitated about the sour cream but it really added a great flavor. I also thought the wine a nice addition. Everyone wants the recipe!

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Breezy

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Reviewed: Dec. 30, 2007

This was a good dish to make for a brunch. However, I made some changes that I think really improved it. First of all, there's not enough sausage in the original recipe. I doubled it, and it was just enough where you could at least taste it. Second, it calls for a lb. of cheese. For me, that is way too much. I cut that in half and used one package (8 oz) of cheese which worked fine. That way you can taste the rest of this instead of just the cheese. Third, i didn't have green onions so I chopped up one onion and sauteed it in a pan THEN added it. It was delicious and you could taste that buttery soft onion in there... I would make this again, but not as the original recipe states. The bread soaking in the egg overnight made it delicious though and it is worth a pop in the oven!

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NIKKI99

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Reviewed: Dec. 30, 2007

I made this casserole on Christmas Eve to bake and serve on Christmas morning. I followed the recipe for the most part, the only changes I made were to add a medium diced onion to the sausage mixture when cooking and I omitted the white wine because I didn't have any that was appropriate to use in this dish. I was a bit concerned about how the sour cream would affect this dish, but the end result was a really good savory casserole which was perfect with fresh fruit salad on a busy morning.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Dec. 27, 2007

I have made this on several occasions and I always get "Where did you get that recipe"! I do add more sausage and don't even bother measuring the sour cream. I just simple add enough to cover the top.

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CPYROS

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Reviewed: Dec. 22, 2007

This is an absolute favorite of ours. We substitute sausage with veggie sausage links for a healthier version - it's delicious!

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Milfie

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Reviewed: Dec. 20, 2007

This recipe has become a family tratition in my home. It is one of my favorite recipes I have found here on Allrecipes. I have my whole family over for Christmas morning Brunch, and this will be the third year in a row I have been asked to make this. I also add some crumbled bacon and chopped ham. Since I make 3 differnt pans, I leave the hot out and one, and one is "kicked up with a lot of heat for all the different taste bud in the family.

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MOCA64

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Reviewed: Nov. 28, 2007

Very rich and spicy recipe. Very good. Only problem I had was that it took longer to cook than the recipe called for.

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strictlyamateur

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Reviewed: Oct. 26, 2007

OK, but nothing exceptional. I used pepper jack cheese & it still did have much zip. Don't know why the white wine, sour cream or parmesan cheese are needed because couldn't tell what purpose they served. Probably will stick to other overnight breakfast recipes.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Sep. 29, 2007

Very good! I make a few brunch dishes and this is my husbands favorite. Easy to make and a nice mix of flavors. I added tabasco for a little extra kick!

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Gina Ruff

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Reviewed: Aug. 24, 2007

Excellent recipe as is!

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Wendy

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Reviewed: Jul. 26, 2007

I am thrilled to have a new and different egg bake recipe such as this one. I just served it to 8 of my HS friends (of 45+ years) and they also loved it. I was handing out the recipes as they left. Now I know what I'll serve for our traditional Xmas Day brunch. The only change I made was to use ground hot Italian sausage, and I used 1 full lb of it to add a little more zip Thank you!

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'Tubey'

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Reviewed: Apr. 9, 2007

I made this recipe for Easter brunch and it was a hit. However, tasty and rich as it was, the suggestions that Pepper Jack could be substituted for 1/2 the cheese would have made this a little more interesting. The addition of a spicy sausage such as chorizo or Jimmy Dean spicy would have livened it up too. I did make a pico de gallo to serve with the dish, and it added the needed color and texture. I doubled the recipe in a lasagne pan and it easily served 18 people. The recipe was quite good because of the quality of ingredients and the richness of the cream and sour cream. It simply needed a boost in contrasting flavor and a little color in the dish.

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Albertacf

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 17, 2007

This was very tasty and it was different than the usual breakfast casserole. The white wine gives it a great taste. Very easy to make, I used turkey sausage and 1/2 pepperjack cheese, 1/2 medium chedder. I do not think I used as much cheese as it calls for though. I will definately make this my number one breakfast recipe.

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aimless

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2007

Excellent recipe. I just added more sausage to give it a littlel more substance. Absolutely delicious but rich.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Dec. 15, 2006

I made this for brunch at my daughter's christening celebration. Everyone raved about it!!! It was sooo good I plan on making it again for Christmas and New years. Thanks for a great recipe!!

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