Reviewed: Nov. 12, 2007

I just made this casserole for my MOPs group, and it was wonderful! I followed the recipe exactly, using Texas Toast and a block of colby/cheddar cheese. I also used the Jimmy Dean Maple Sausage- sooo good! Ground a little pepper on top after it came out of the oven. My husband was disappointed that it was all eaten at the meeting-- I think he was hoping for leftovers! So I guess I'll be making this again soon... :).

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laura p

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 27, 2007

Really wonderful. My family cannot have wheat, so in order to make it gluten-free, I did have to change a few things. We substituted frozen hashbrowns (about 4 cups before cooking) for the bread, and I just saved the leftover grease from cooking the sausage and sauteed about a cup of chopped onions in it, then added the hashbrowns in until lightly crisped. Since the hashbrowns wouldn't absorb the milk like the bread would, I used a can of evaporated milk instead. Added in some garlic salt instead of the salt, and it cooked up wonderfully. Artery-glogging goodness! My whole family raved about it. Thanks for sharing a great recipe!

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Celiac_family_mom

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 26, 2007

All time favorite. For a Texas twist add some cayenne to your eggs.

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DSTEELE

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Spicewood, Texas, USA

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Reviewed: Oct. 25, 2007

I had to take this to a potluck breakfast and everyone loved it. I liked being able to prepare it the night before.

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JLMURDO

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Reviewed: Oct. 20, 2007

I was expecting so much more after so many high ratings! This was disappointing, but I won't give up on it just yet... I think it is a good base recipe. Something is off with this- maybe the bread to egg ratio or the cook time.

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BETHMCAFEE

Cooking Level: Expert

Home Town: Satsuma, Alabama, USA

Living In: Covington, Georgia, USA

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Reviewed: Oct. 18, 2007

I made this recipe for our local MOPS group. I have to admit, this was hardly touched compared to other recipes I have brought before. This recipe is bland. I used leftover beer bread (which actually made this have some kind of flavor). Increased eggs to 6 (highly recommend!!!) I will say this was MUCH better when accompanied with salsa!! I will make this one again, but add salsa on the side.

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5 in family

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

I was surprised I liked this so much. I made it as part of a breakfast get together and received several compliments on it. I did, however, change things a bit... I don't eat pork, so I used Turkey Breakfast Sausage. I browned the turkey sausage with some green bell pepper, onion and some additional seasonings. And I followed others suggestions and I layered the ingredients. Bread on the bottom, then the sausage mixture, topped with the eggs and finally, cheese. I too added more eggs. I wonder if this is due to the amount of bread. Did the original recipe use white wonderbread or the larger slices of bread? There's a huge difference between the two, so I imagine that contributes to the need for more eggs. :)

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RNTSASA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 15, 2007

I made this on Christmas Eve Last year and jumped up Christmas morning to pop it in the oven. This was very easy and tasted great. We will def. make this again this year for Christmas.

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mommytocarson

Cooking Level: Intermediate

Home Town: Hawkinsville, Georgia, USA

Living In: Macon, Georgia, USA

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Reviewed: Oct. 13, 2007

this was so easy and tastes great!!!

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sallieben

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Reviewed: Sep. 29, 2007

This was good but for some reason mine came out a little dry. Will make again and see what we get.

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LADYBUGSZ

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Reviewed: Sep. 27, 2007

I make this when my grandchildren visit and they call it Grandma's eggy stuff. Love it.

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Vickey

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Reviewed: Sep. 23, 2007

This is wonderful. It seemes like such a basic recipe...I didn't think it would be as yummy as it is. Like others, I increased my eggs from 4 to 6. Instead of dry mustard, I used prepared mustard (it's all I had). I had some bread crust cubes I've saved and had frozen. I toasted those in the oven as it preheated. I would be proud to serve this for company.

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LadyBird

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Sep. 15, 2007

This was really yummy! I made it to take to a baby shower brunch and everyone loved it. Goes great with a dollop of picante sauce....whoo! It was really easy to put together...I will DEFINITELY make this again! :)

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Jennifer in TN

Cooking Level: Expert

Living In: Shelbyville, Tennessee, USA

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Reviewed: Sep. 8, 2007

This recipe is fantastic. My mom hates eggs and egg-based dishes, and even she likes this. Instead of mustard powder, though, I use a little rubbed sage, maybe 1/8 tsp.

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KRISTARAE

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Reviewed: Sep. 5, 2007

Excellent. Made the following changes: used a 10 oz. package of brown & serve sage breakfast links, 8 eggs, & 12 oz. regular cheddar. Reheated well. Will make again soon!

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liammom

Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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Reviewed: Sep. 5, 2007

Delicious and easy. It seems like there was not enough eggs in it at first, but it ends up being the right amount.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 4, 2007

Great flavor and very easy. I added 2 more eggs and used leftover french baquette instead of white bread. Be sure to get up early because it takes a while to cook.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 2, 2007

LOVE this recipe. Very easy. I make it every year on Christmas Eve and we have it Christmas morning. I also make this to take to pot-luck brunches.

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MIRONIDY

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

Really enjoyed this (and not on Christmas!). My changes: layered cut up untoasted bread in bottom of 8x8 pan; topped it with equal parts pre-cooked low-fat chicken sausage and cut up vegetarian sausage patties (it's what I had on hand); toopped with 2 cups of shredded reduced fat sharp cheddar; liquid on top was a combination of southwestern style egg-beaters, skim milk, flavored with the dry mustard and some cajun seasoning. Put it all together and refrigerated overnight. This gets a 5-star because it's such a great basic recipe -- easy to modify and change to taste.

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Nancy L.

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Reviewed: Aug. 26, 2007

We found this to be like omelettes, so we made them individually in the fry pan. However, they were a disappointment. Even with spicy sausage it was still bland. Don't think I'll be making it again.

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