Reviewed: Nov. 10, 2009

This is good, but I feel like it's lacking something. I'll probably make it again, but I'll try a few different things to make it more tasty for my family.

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Mrs. Yanez-Solis

Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Nov. 5, 2009

I served this at a company breakfast meeting and everyone loved it. Its easy to make and tastes Great.

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kathy

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Reviewed: Oct. 20, 2009

Make this dish just as it is written. Delish! I have to bake it longer - one hour to an hour and fifteen minutes, but I prepare everything the night before and then assemble so perhaps it is because the sausage is not warm. Regardless, it's easy and yummy.

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Joanne

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Reviewed: Oct. 18, 2009

I make breakfast for my office (40 people) a few times a year. Everyone loves this recipe and it's easy for me as I can prepare the night before and simply throw in the oven at work. I don't use the bread, however and instead add a bag of frozen hashbrowns.

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KateTate

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 26, 2009

Great recipe. I added the shredded hashbrowns on top and layered the bottom with the bread slices - it turned out delicious. There are so many variations you can do with this. The timing and ingredient proportions are just right!

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Nori

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Reviewed: Aug. 29, 2009

I made this for dinner one night and my husband loved it. He is not one to like "breakfast food" for dinner but he asked that I make this a regular dinner! I also added shredded hashbrowns and bacon to the casserole. Dont hesitate to make it according to your own tastes--I dont think you can go wrong!

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burghbergs

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 28, 2009

We had house guests for the 4th of july. We made this the night before and cooked it in the morning. Everyone loved it and wanted to know if there was more the next morning. I followed the original recipe. We loved it and will make it again and again.

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Marilyn D.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kelly, Louisiana, USA

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Reviewed: Aug. 12, 2009

Prett good. I listened to suggestions and I topped the casserole with pan-browned hash browns. This dish turned out great. Try using reduced fat sausage.

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Abbey

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Greeley, Colorado, USA

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Reviewed: Aug. 8, 2009

This was a big hit. I made it the day before but left off the bread. Pulled it out of the fridge for about an hour and then put the bread on with no butter. 40 minutes was the perfect time. Thanks!

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CYCART

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Reviewed: Jul. 11, 2009

Excellent! Used Spicy JimmyDean sausage, a mixture of cheddar/jack and pepper jack cheeses to spice it up a bit (we love spice!). Made the original version with bread on top, sprinkled w/salt, pepper & paprika, and drizzled with butter. The bread baked up light, crispy and a beautiful golden brown. Loved it!! Thanks Kristin!***Follow-up note***: If you're going to want to re-heat leftovers, you may want to go with the hashbrowns on top. The bread became soggy and reminded me more of stuffing than a breakfast dish.

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1PICKLELOVER

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Reviewed: Jun. 22, 2009

This was a hit with everyone! I used turkey sausage and replaced some of the eggs with egg whites- no one could tell. I also used thawed, shredded hash browns O'Brien instead of the toast and upped the cook temp to 350.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

It was very easy to make using the recipe as written. Me and my husband both enjoyed it very much.

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kcroyalsball

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Reviewed: May 26, 2009

Great flavor!! Goes in the books as a favorite. I have made a number of egg bakes and this one is my fiance's favorite! I used regular bread and broke it into small pieces for the top and used shredded cheddar, colby and sharp cheddar cheeses.

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Stacy Rowenhorst

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Reviewed: May 11, 2009

This is an awesome holiday brunch dish. My family looks forward to it each Thanksgiving and Christmas! I always make it exactly as instructed, and it comes out perfectly.

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AJJHUDSON

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Reviewed: May 3, 2009

I made this for our S.S. class, and it got rave reviews. As some of the others did, I added mushrooms, garlic salt, put the bread on the bottom, and added 1/2 cup more milk than it called for. I made it up the night before to let it set all night. I will definitely make this again!

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Shelly C.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 30, 2009

Delicious as written. I left out the optional butter and paprika. Since I had some leftover, I used asiago cheese bread. This would be great with mushrooms and even sliced tomatoes.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Apr. 15, 2009

This was good. I fried some crispy crowns and put them on top but for some reason when I made it, I thought the egg and gravy taste would be seperate instead of lumping together to a runny eggy taste.

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Muh-Manda loves her Xander!

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Reviewed: Apr. 13, 2009

I thought it was pretty bland. Followed the recipe to a tee. Our family has made another sausage breakfast casserole for years but I wanted to try something new. It just didn't have any kick to it.

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HEATS4

Cooking Level: Intermediate

Living In: Holly Springs, North Carolina, USA

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Reviewed: Apr. 12, 2009

This was very good. I didn't have any gravy mix so I just left it out. I added some mushrooms and instead of paprika I sprinkled the bread with French Onion dip mix. Fantastic breakfast!

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