Reviewed: Aug. 10, 2007

Made this recipe Sat night and baked it Sunday morning. I did change the recipe alittle - added red peppers instead of green, used 8 eggs instead of 6 and 2 cups of milk..... and then added mushrooms. (croutons - used the cheese and garlic flavor... 1 6oz box was the right amount) It fit into a 7x11 size pan perfectly. My family liked the flavor, but thought the texture was alittle too spongy. Will try it again, but will let it sit for only a couple hours before I bake it. (It took me an hour to bake this ????)

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kscrapn2

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Reviewed: Aug. 5, 2007

I thought this was a very good recipe that I would definitely make again. It was so easy as I prepared it the night before. I added two extra eggs and served with salsa. Yum!

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SHEDEL

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Reviewed: Jul. 30, 2007

Very Good and super easy. I would recommend letting it sit overnight before baking. I added onion and I think tomato would be a great addition. Will make again.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 29, 2007

Pretty Good! Instead of croutons, I used Pepperidge Farms Country Style stuffing mix. I found that using this, I did not need to add any additional seasoning. On complaint is the bacon was way over done by being browned first and then in the oven for 40 minutes, but it was still tasty!

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CKARASZ

Cooking Level: Expert

Living In: Wadsworth, Ohio, USA

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Reviewed: Jul. 27, 2007

This recipe was really good. I doubled it because my glass baking pan is 10.25 x 14.50 inches and other readers said they made 1.5 times the recipe for the 9 x 12 pan. I also made it the night before and then removed it from the fridge for about an hour before baking to bring it to room temp. I had to bake it for a little over an hour for it to set up, but it does taste wonderful with the garlic and cheese croutons. I'll make this again and just allow more time for baking.

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Sharon

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Reviewed: Jul. 24, 2007

I prepared this for our Church's Men's breakfast picnic. Since I was making this for the first time, I followed the recipe exactly as written. It turned out so good, tasty and easy to assemble. The bacon really did the trick! Leftover would have probaby tasted better. Will make more next time.

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Lynn2Fit

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Reviewed: Jun. 27, 2007

Delicious! Easy....followed the recipe exactly. Try it, you won't be sorry! Yum.

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faust4ever

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Reviewed: Jun. 8, 2007

I made this for a family and they loved it and wanted the recipe. They loved the crouton idea--Thanks for a yummy breakfast/dinner idea!

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Carolyn

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Reviewed: May 27, 2007

As Fergie says: this was D-E-L-I-C-I-O-U-S! Perfect weekend casserole!!! Can't wait to eat leftovers for tomorrow!

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Roxane Q

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: May 14, 2007

I made this for mother's day brunch and it was a big hit. I did make a few changes after reading the other reviews. I used 8 large eggs, 2 cups of milk, and cheese and garlic croutons. I also used thick cut bacon and dijon mustard (I was out of yellow). I prepared the recipe early in the morning and refrigerated it until I was ready to cook, and then increased the cooking time to 45 minutes.

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KRITTLIN

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Reviewed: May 9, 2007

Very good- you never know with custard (eggbased) recipes like this how they will turn out- I always worry about them being too gloopy but this was perfect. I did up the eggs and milk a bit and used garlic/cheese croutons as one other reviewer suggested- GREAT IDEA- FYI, I bought way too many croutons because I didn't know if one bag had 3 cups in it- now I know- a 16 oz bag of croutons is just the right amount. I also added chives. Will definitely make again!

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RANDMLUSK

Cooking Level: Intermediate

Living In: Beaverton, Oregon, USA

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Reviewed: May 7, 2007

This was easy and delicious for a quick dinner.

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Buzymom

Cooking Level: Expert

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Reviewed: Apr. 26, 2007

Very good! I did add 2 more eggs, a bit more milk and some chopped fresh tomato. Delicious!

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jpage

Cooking Level: Intermediate

Home Town: Muscatine, Iowa, USA

Living In: Naples, Florida, USA

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Reviewed: Apr. 9, 2007

Excellent. I skipped the butter, used 12 eggs, a little over 2 cups of milk, 1 red pepper, 1/4 cup chopped onion and extra croutons and cheese to fill a 13x9" glass pan. Got compliments from all at Easter Brunch and reheated leftovers were very good too. I did make the day before and just popped in the oven in the morning. Baked for 45 minutes.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Apr. 9, 2007

Everyone loved it and went back for seconds will definitely make it again--great even without bacon!

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Karen

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Reviewed: Mar. 29, 2007

What a terrific recipe! I took this to my mom's group meeting today and it disappeared. I prepared mine the night before, baked it in the morning, and it turned out perfectly. Thanks for sharing such a great recipe!

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CookingCutie

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2007

Very Very Good as is. I do plan on doing other variations. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 4, 2007

Excellent! I made this for breakfast on a cold Sunday morning and it was delicious. I halved the recipe and it still turned out great. Only modification I made was to use sliced turkey instead of bacon. Yummm

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