Reviewed: Jun. 23, 2009

This recipe is good but I took the advice of a fellow reader and started using crouton's in the casserole and that has made a BIG flavor difference. I also use Hot Sausage for an extra kick. The dry mustard for me adds a lot of flavor so I make sure to add that in! We top ours with fresh chopped scallions and bacon and it is delicious!

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SCHUNN

Cooking Level: Expert

Home Town: Webster Groves, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Jun. 22, 2009

OK, so I'm not a big egg casserole fan...but this was really really good! It was so easy, the only change I made was to use 6 eggs and did not add the dry mustard. Assembled in the night before and just popped it in the oven that morning. Looking forward to making again. GREAT RECIPE!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Jun. 16, 2009

Delicious. I will make it with bacon next time. It was gone very quickly.

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SUZANNE43

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Jun. 12, 2009

Like other reviewers, I use 6 eggs, and occasionally add chopped scallions, if I have them on hand. But honestly, this is a DELICIOUS egg casserole, and I make it all the time, due to popular demand. I've made it a million times, and find it tastes the best if you chop up everything really fine (no big hunks of bread or sausage), and mix the cheese in throughout the bake. And if you have an earthenware baking pan, you get a fantastic crust.

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Jarfie

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Reviewed: Jun. 8, 2009

i used 6 eggs. bake for 40min at 350F and around 10? min at 325

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healthydarkchocolate

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Reviewed: May 28, 2009

Use 6 eggs and 1 2/3 cup milk. Use maple flavored Jimmy Dean sausage.

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Kathleen

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Reviewed: May 19, 2009

best i ever made thank you!

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bhall412002

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Reviewed: May 13, 2009

With using the recipe that another person added changes

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TKOUDMAN

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Reviewed: May 6, 2009

This is a great base recipe that can be changed for personal taste. I added onions and bacon with a crusty vienna bread instead of the toasted white bread. I used this for catering a small breakfast of 25 and received great praise.

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MREDNER

Cooking Level: Expert

Home Town: Jenison, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 26, 2009

I always double the recipe in my 9x13 so it is a thicker casserole. Follow recipe, but often use maple sausage, so it tastes sort of like french toast casserole. Never any complaints--useful to let it come to room temp about 1/2 before baking it. LOVE IT--I make it often.

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BLUEBELLE789

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Reviewed: Apr. 25, 2009

Excellent and I packaged the rest for breakfast for the rest of the week. I am going to try skim milk and add spinach today in an effort to lighten the recipe. Thanks for the recipe!

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LJACOBS7

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Apr. 16, 2009

This was good but I'm not a big fan of sausage casserole. Maybe with veggies in it I would like it more? Onions, bell peppers, spinach???

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 14, 2009

Made this for Easter morning. Everyone loved it! It was great cold also. Added half a chopped bell pepper for color, anda tablespoon of italian herbs. Delish!

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Apr. 13, 2009

I have made this several times now and it is now a favorite. I've started using 6 eggs to stretch servings and we like it better this way. A keeper.

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Apr. 13, 2009

I made this for a family gathering because of all the great reviews. I thought it was just "okay" and dont see why it's rated as so outstanding. Maybe I did something wrong?

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gomzob

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Reviewed: Apr. 12, 2009

Really awesome recipe. The only thing I did different was to add onions and red or green bell peppers. It really enhanced the flavor. Made this for my sunday school class and the loved it.

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puravida555

Cooking Level: Intermediate

Living In: Maiden, North Carolina, USA

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Reviewed: Apr. 9, 2009

I love this recipe, especially because I can prepare it the evening before. Christmas morning is at our house. I made a few modifications to the original though. I make this one for my mother and kids and make another with peppers and onions for myself and the rest of the family. They are both great, so good in fact I am making it for easter as well.

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Sonya

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Reviewed: Apr. 9, 2009

This is a delicious, no-fuss breakfast dish that incorporates all fo the flavors of a chessy egg and sausage sandwich. Croissants and brioche are wonderfully sinful substitutes for the bread and add buttery goodness! Just throw together the night before, refrigerate and throw in the oven in the a.m. for a piping hot hearty brekfast without the mess and effort. Great ANY day of the year for all occasions but really does help make Christmas morning a breeze!

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Osbornera

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Reviewed: Mar. 29, 2009

Outstanding recipe. I'll definitely make this one again, and not just for Christmas. At the suggestion of others, I used the maple sausage, a box of Marie Calendar croutons, and added 2 more eggs. It even tastes great reheated the next day.

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CORIBECCA

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Reviewed: Mar. 21, 2009

I use a box of curtons instead of bread. I make these to give to family on christmas eve night so they can cook it christmas morning. Fits perfect in the square 8x8 tins so you don't have to worry about getting your dish back:) Used the extras eggs suggested by others and halfNhalf I also like the breakfast sausage but spicy would be good for adults.

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