Reviewed: Jun. 16, 2008

I found this recipe about 8 years ago and make it all the time!! It is a family favorite! I now have it memorized! The good thing about it - it only takes 4 eggs!! It is a great recipe!!

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Laura Bargwell

Cooking Level: Intermediate

Home Town: Saugatuck, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Jun. 10, 2008

The taste was okay...a little too dry for my preference. My mom's recipe calls for 12 eggs and more milk...I'll do that one next time.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: May 3, 2008

This was very good. I used whole wheat bread and it didn't dry it out at all. We ate this will syrup on top. Next time I will either make with maple syrup or use maple sausage as suggested. I used lean italian turkey sausage to cut the fat.

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J. Tate

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Apr. 29, 2008

Very good! I made this with mild sausage, 6 eggs, and 8 slices of plain white bread (not toasted), baked uncovered for 45 mins. Everyone liked it, but it was better with picante sauce. Next time, I would use more sausage, and maybe spicy sausage instead of mild.

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elvismomma

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Reviewed: Apr. 15, 2008

This recipe was excellent. I served it at a family brunch and modified it alittle by using 5 eggs, 2 3/4c milk, 8 slices of bread and topped it with 2 cups of crushed cornflakes with 1/2 cup of melted butter mixed with them.

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PaulaMN

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Reviewed: Apr. 12, 2008

i thought this was just ok. but i didnt let it sit for 8 hours.. so, im not sure if that made an impact.

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phoenix28

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Apr. 4, 2008

wAS GOOD AND EASY, BUT NOT THE BEST I HAVE EVER HAD. BUT VERY EASY.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 20, 2008

I have made this several times now for different groups. I use maple and sage flavored sausage. I think it was good but not impressive because no one asked for the recipe. But I will be making it for myself anyways

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WYU001

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Reviewed: Mar. 3, 2008

We all love this. I use flavored croutons and extra cheese. I like to make this when we have company or for Christmas morning. I put it together the night before, refrigerate overnight, and put it in the oven the next morning as soon as I get up because it cooks a long time. I made this one Christmas and just put it in the oven when I got up, and by the time we were finished opening presents, it was done and I didn't miss anything that was going on. With company I get up early, put it in the oven, get ready while it's cooking and still have time to visit.

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MRS C

Home Town: Little Rock, Arkansas, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Feb. 23, 2008

This recipe is always is a crowd pleaser! I have made it many, many times and I am always asked for the recipe. Being in Texas my family likes things spicy, so I use hot sausage. It's too good to keep just for Christmas; make it anytime!

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Lulubelle

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

I got several request for this recipe when I brought it to our MOPS meeting! I used 8 eggs, and added 1/2 tsp. black pepper and chopped green pepper. Yum! I think the toasted bread makes all the difference. This is the only breakfast casserole I will ever make! Thanks for sharing!

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KIMK1

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Reviewed: Feb. 15, 2008

I have made this recipe - or a very similar version of it many times. For what it's worth: make it in advance - soaking the bread seems to allow it to set up better and keeps you out of the kitchen all morning. Use flavored sausage i.e. I combine HOT and Sage sausage and the taste is wonderful. I also up the sausage and cheese. I prefer to use a good dense Italian bread as well.

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 12, 2008

I used 6 eggs like the others, also put tomatoes on top because I'm a tomato freak. Very delicious, my guests gobbled it up!

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grokkinmom

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

Has become an easy morning staple.

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MILKYWAY18

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Feb. 9, 2008

I've been making this recipe for years. My family loves it. I added leftover home fries to the casserole this time and topped with salsa. Yummy!

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michellej

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Reviewed: Feb. 8, 2008

Tasty and easy! It was so nice to have a great breakfast ready to go on Christmas morning. We used 6 eggs because of the other reviews. My mother tried it another time but added the maple flavor sausage that others suggested. She didn't like that one as much. I think this will be a tradition! Thanks for sharing.

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SPAGANO

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Reviewed: Jan. 22, 2008

Made this as stated, but to me it tasted doughy. I think my preference is using potatoes instead of toast in my breakfast casserole.

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DONNAINMICHIGAN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 21, 2008

Definately use the white bread instead of wheat--we usually don't keep white on hand so I have used both in this recipe. I don't know why but the wheat seems to dry the casserole out more. Try this casserole--you won't be disappointed.

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sunshine

Cooking Level: Expert

Living In: Guntersville, Alabama, USA

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Reviewed: Jan. 16, 2008

I followed this recipe exactly and it turned out GREAT. Made it for Christmas morning and my family loved it - every bit was gone! I used Sage sausage because it was what I had, next time will use Maple because that sounds wonderful! Thank you for this one!

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