The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 10, 2009
This was a nice change for breakfast. I also added a can of mushrooms (drained) and a chopped onion. I took the advice of another reviewer and used seasoned salt in place of regular. I want to try this again with throwing in some chopped green pepper, maybe a colby monterey jack cheese, a different kind of bread. This is a very flexible recipe. My husband, who is against all things egg, even ate it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 4, 2009
I used egg beaters, skim milk and 50% reduced fat cheddar cheese to make a lowfat version and my guests still raved about it. I also sauteed onions and mushrooms in olive oil to make it heart healthy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 27, 2009
This ROCKS! Wow! Might be a winter weekly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2009
WOW!! cant wait to make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2009
Very good, even the kids liked it. I added mushrooms, onions, garlic and it had a great flavor. Made it spur of the moment, so it was only refrigerated for 5 hours. Baked up fine, so don't worry if you can't let it sit for 8 hours or overnight.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2009
Excellent,tripled the recipe,added sauteed onions, mushrooms, and a jalapeno peppers,made enough for 3 breakfasts. And froze two for later. Also used sourdough bread and aged white cheddar. You can mix it up with different gourmet sausages.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I made this recipe last night and baked it this morning. I needed enough for 12 ladies, so I increased the ingrediants by 50% and baked it in a 9x13 glass baking dish, using 1 lb. bulk Mild Italian sausage and 1/2 lb. spicy Italian sausage, sauted with l medium yellow onion, chopped. Instead of white bread, I used 8 slices of dense whole-wheat bread and did not trim off the crusts, and I added sliced black olives. I used sharp cheddar cheese and served fresh salsa as an availale topping. The recipe was very well received!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I've used this combination as a make-ahead breakfast casserole for years. FYI: for those who are GLUTEN intolerant, you can use rice cakes instead of bread on the bottom of the dish -- spraying the dish first with Pam or some equivalent. After being in the refrigerator overnight and baking it the next morning, you can't tell that there were rice cakes instead of bread on the bottom. I made this once for a weekend beach getaway. Everyone enjoyed it, even those who weren't gluten intolerant. Very EASY.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
Good place to start. I added onion and bell peppers, red yellow and green. Next time I will try mushrooms too, and add some garlic salt or seasoning salt instead of regular salt, it was a little bland. The good thing about this recipe is it's easy to change to your liking.
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Cooking Level: Intermediate

Home Town: Layton, Utah, USA
Living In: Springville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
Very good. I didn't have the time to let it sit overnight, just a couple of hours and it still turned out great. I used fresh bread that I cubed. Turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I too have been making this recipe for years, frequently for Christmas morning, but I use herb seasoned stuffing mix as the bread base, and then add whatever else I need to get rid of that is in the frig! Never fails to be a hit. Just be careful not to use too much of the seasoned dry bread cubes. They really soak up the eggs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I make this recipe on Christmas eve, when we get up to open presents, I pop it in the oven and by the time we are done opening, breakfast is ready! Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 17, 2009
I have been making this for over 20 years.We call it Christmas Morning Souffle because we place in oven when everyone gets up and around the Christmas tree and in 60 minutes, we are having a hot breakfast with no cooking because we made it the day before. I do use half & half instead of milk and everyone looks forward to it every Christmas!
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Cooking Level: Expert

Living In: Presque Isle, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 17, 2009
I've made this following the recipe and with different twists. My sons devoured nearly an entire 9X13 pan for supper one evening when I made this using left-over cubed kalamata olive Artisan bread, pepper bacon, and packaged Italian blend cheese (parmesan, asiago, mozarella and provolone.) Didn't change the seasoning at all. EXCELLENT!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 17, 2009
I've been making this recipe for YEARS! It's great as is. This is usually our Christmas morning breakfast. Just make some grits for a side dish. Yummy!
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Cooking Level: Expert

Living In: Rutledge, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 17, 2009
Yum, yum, yum! Tweaked the recipe just a bit. Doubled the recipe. Instead of pork sausage, I substituted turkey sausage. Also added carmelized onions and mushrooms. It did take over 1:15 to cook..but it was worth the wait. So light and fluffy. This was perfect for brunch!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2009
Great recipe, simple, basic. I cut it down by 1/3. The quality of the ingredients can make all the difference though. We had excellent breakfast sausage and that's what really made it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 27, 2009
Excellent! I made this in an 8x8 pan. I used white hot dog buns (3 of them) for the bread, only 4 eggs, and subbed 1 cup buttermilk for the milk. The bottom was fluffy, and the smell of maple sausage was amazing as it baked.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 8, 2009
I tried this and the eggs came out very thin and watery. Not a very hearty meal. I will try it again maybe adding more bread ?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 5, 2009
Great starter recipe! I added red and green bell pepper and onion to the sausage. I also added a bit of cayenne pepper, garlic powder and fresh ground black pepper to the egg-milk mixture. I used old french bread which held up nicely. Lastly, I only had a 9X13 pan-it cooked perfectly for 40 minutes. Thanks for sharing this recipe!
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