Reviewed: Feb. 24, 2007

This one is great! However, I would not recommend making ahead of time like so many others! It can be made quickly and eaten quickly. My 7 year old son loves it!

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EFERNANDEZ1

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Reviewed: Feb. 21, 2007

I made this for guests this past weekend and within minutes it was gone! I used the cheese and garlic croutons and added frozen chopped broccoli. The possibilities on this one are truly endless. Soooo good! Oh...I set it up the night before for a quick and easy morning meal. Add 2 extra eggs if you do.

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MrsCEllis

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Reviewed: Feb. 21, 2007

This was delicious. It made the perfect weekend breakfast. I have made several variations as others have. I am from the South, so we eat livermush. I tried it with the livermush this morning, and it was great. I added it toward the end of the cooking process, to prevent drying out. Great recipe...thanks for the post.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

A definite hit!

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Scottley

Home Town: Concord, North Carolina, USA

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Reviewed: Feb. 19, 2007

I added one egg, but otherwise followed the the directions exactly. I had to increase the cooking time! It was very runny until I cooked it about 15 minutes extra. But, it was worth the wait!

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Feb. 15, 2007

This is one of the best breakfast casseroles I have tasted. I used the garlic and cheese croutons and added 2 extra eggs and extra milk as others have suggested. This was a huge success at work!!

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1TELLER

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Reviewed: Feb. 3, 2007

I assembled this last night and popped in the oven this morning. My husband and I both LOVED it! This will be perfect when we have overnight guests and don't want to fuss around in the kitchen in the morning. I used two jars of diced pimento instead of the bell peppers. Also added some green onion. Yum!!!

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EVAMGREEN

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Reviewed: Jan. 18, 2007

I made this for a women's group breakfast, and it turned out nicely. I added some other vegies to the top, and it ended up tasting like a breakfast casserole/supreme pizza hybrid - perfect for bruch. Thanks!

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Jan. 15, 2007

Great recipe as is (hence the 5 stars) and also adapts well. I have added tomatillo salsa and sour cream for the red pepper and milk, and countless other variations. Definitely a keeper--everyone always wants the recipe!! Oh, have used with stuffing mix as well as croutons--works great.

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Jen

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 14, 2007

Easy to make and awesome!!!

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Dr Case

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Reviewed: Jan. 12, 2007

This Casserole is wonderful!! It was a huge success at our office brunch and there was not a crumb leftover. Modified the recipe by dicing and adding fresh onions (1/2 cup), parsley (1/4 Cup), and mushrooms (1/2 cup). Also added about 1/3 cup extra milk and 2 more eggs to the mix… probably added more cheese than is called for too. :) I refridgerated it overnight based on other recommendations. For simplicities sake, I used the precooked/packaged bacon, sliced it and sprinkled it over the top (no ones is the wiser and there is no mess!). This won't be the last time I make this dish!

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FEMGEMINI

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Reviewed: Jan. 10, 2007

Good casserole once I added in a few more eggs and more milk. I think the original recipe must be wrong, because there's simply no way that could be enough for this casserole.

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Cheryl

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

I made this when my family came out for Thanksgiving. It was a huge hit! My husband just ate it up. Since some in my family don't like peppers,I only put them on one half of the casserole. Turned out GREAT! I will make this again for sure!!

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Officerswife

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Newport News, Virginia, USA

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Reviewed: Jan. 1, 2007

Awesome. Made this for Christmas morning and it was fabulous. Thanks.

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sharon131

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Reviewed: Dec. 24, 2006

Was very flavorful but next time I would add 1 or 2 more eggs, not enough filling for me.......and do NOT overbake it, knock 5 min or so off the cooking time if you make recipe according to recipe, it is a little too dry otherwise. But all in all lots of flavor and I used cheese and garlic croutons.

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Jides

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Reviewed: Dec. 19, 2006

This was wonderful. I made a couple of changes. First, I only used have of the bacon. I did add 2 more eggs and tomatoes and onions. I used a variety of flavored croutons, and thought they added nice flavor. I made this the night before for a family brunch the next day and everyone loved it!! This is definitely a keeper

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Mballinger

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Reviewed: Dec. 18, 2006

This was awesome! A huge hit. We made the croutons by scratch (easy) and everyone loved it - served it Thanksgiving morning....

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Wendy

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Kennebunkport, Maine, USA

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Reviewed: Dec. 14, 2006

This is simply the best! So easy and always a crowd pleaser. I always add some dry herbs (parsley, basil, etc...whatever you got!) and for the holidays green AND red peppers are a must!

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SouthernBelle

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Reviewed: Dec. 9, 2006

This is so good and very easy! Instead of cooking the bacon, I use the real bacon bits and put lots on the casserole, it saves time and still tastes great. I do put a bit more cheese on than necessary too. Wonderful taste!

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ZALEGNA

Cooking Level: Intermediate

Home Town: Pierz, Minnesota, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Dec. 3, 2006

I've made this several times now using bacon, ham, and most recently sausage. It comes out great everytime. I add onions too. One 6 oz. box of any flavor croutons is just right for a 13X9 pan. I've tried seasoned and ceasar croutons and it is great either way. Don't be afraid to experiment with this recipe. It would be hard to mess it up.

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