Reviewed: Dec. 22, 2011

Good, not great. a little on the bland side, maybe some green pepper or other veg? Might try again.

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Reviewer:

John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

Reviewed: Sep. 13, 2011

I used challah with crusts, about 4-5 cups--enough to cover bottom of pan. Sprinkled with 1-3/4 cup finely shredded cheddar. Beat 8 eggs with 2 cups 2%milk, salt and pepper and 1 tsp. onion powder poured over top. Sprinkled 1/2 with chopped cooked spinach, All with thin slice tomatoe and 1/4 c. cheddar and light sprinkling of shredded parmesan. Covered with wax paper and weighted top in fridge overnight. Let sit out 15 minutes then bake at 350 for 55. Really good!

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Reviewer:

Wrobocat

Reviewed: Apr. 7, 2011

LOVE this! Especially as someone who doesn't like sausage, it's a great substitute to the "normal" casseroles. I usually use the entire pound of bacon though.

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Reviewer:

STACIASHAF

Reviewed: Jan. 25, 2011

That was pretty bad,uhh...

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Reviewer:

gbv239

Reviewed: Dec. 27, 2010

Very good--I substituted 1 lb browned sausage instead of bacon and used whole wheat bread with the crusts and it turned out great!

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Reviewer:

kootenai123

Reviewed: Dec. 25, 2010

Really good with a few tweaks. I changed bacon out for spicy sausage, lowered the milk to two cups, upped the eggs to 8 and the cheese to 3 cups. I also added a can of diced green chilies.

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Reviewer:

Lyssiana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Reviewed: Sep. 23, 2010

soggy!

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Reviewer:

ldebe

Cooking Level: Intermediate

Reviewed: Sep. 21, 2010

Great recipe all around :) I think the key is to whip the wet ingredients with the whisk attachment on a kitchen aid until they are frothy, no sogginess and it puffs up nicely. Also, I used a good quality organic white bread & farm fresh eggs. Next time, I will add sausage & sage to give it a more savory taste. As it was , it was great the first day with maple syrup drizzled over. Even better the next day warmed up with a side of ketchup :) Thanks!

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Reviewer:

Karen Mitchell

Cooking Level: Intermediate

Home Town: Berrien Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Aug. 8, 2010

Used turkey sausage instead of the bacon and left the crust on the bread. I love the fact that you assemble this the night before and then all you have to do is bake it in the morning. Saves so much time and clean up in the morning. Pan was gone in minutes - everyone enjoyed this one - Thanks!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 22, 2010

Good recipe...I tweaked it a bit with less milk and more eggs, added ham as well as the bacon. I also increased the pepper and mustard & added a bit of garlic for a bit more diverse flavor. I still needed to cook longer than the 55 minutes, it was more like 1.25 hrs. Delicious, my family really loved it.

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