Reviewed: Mar. 18, 2012

I made these in ramekins so everyone could have their own and the puffed up so nicely; looked like chef hats in the center of the table. I used sourdough bread and cut it into small cubes. It was a huge hit and the leftover ones were reheated the next day and were just as good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JFL

Reviewed: Feb. 26, 2011

Very easy! Turned out really good, and it is also easy to modify for different people's tastes...can add mushrooms, spinach, etc...great for vegetarians!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ambyron

Reviewed: Jan. 2, 2011

My mother has made this as a Christmas Brunch for many years, with the addition of chopped ham pieces. I have added sausage or bacon from time to time. All time best, and reheats very well, so double the batch!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Susan

Home Town: Baltimore, Maryland, USA

Living In: Ocean City, Maryland, USA

Reviewed: Dec. 21, 2010

My family has done this with ham every Christmas morning for about 50 plus years. Very tasty, always a hit and something to look forward to!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dshepler

Reviewed: Sep. 13, 2010

I changed this a little bit because I don't like Swiss cheese. I put pepper Jack and velveta instead of the cheddar and less milk and 1 more egg. It's always a hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

elzz27

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 18, 2010

I have a slightly different version: 1. oil or butter generously the baking pan 2. do not need to cube the bread just simply place slices to the bottom of the baking dish. ( or butter slices of bread and put them butter side down) 3. spread the layer with cheese ( could be cheddar or any other you like) and a finely chopped onion ( i even tried it with parboiled broccoli and worked fine) ( no need for onion powder, fresh is better) 4. add salt and pepper to the egg and milk mixture 5. omit the cereal topping it just makes it kind of fake.... but add extra cheese on top just before baking ( if needed, in the morning push the bread under the egg-milk and add a bit of extra egg and milk if you think it seems dry) no need to cover if there is no cornflakes... I bake it at 350 for 4-50 minutes, but check as it seems to bake a bit fast, but if puffs up really beautifully !!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ValMarie

Reviewed: Apr. 5, 2010

I'm not exactly sure why there are so many people who like this recipe. We made this for Easter, followed the recipe exactly, and 8/8 people thought is was terrible. Nothing but a mushy, heavy, egg-soaked bread mess! Completely ruined our Easter meal. Should have went with an egg frittata instead.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

wardd413

Reviewed: Feb. 9, 2008

Great recipe! Perfect if you are hosting breakfast or brunch. It was nice to just throw it in the oven in the morning. My book club loved it. I added turkey bacon to mine.

Was this review helpful? [ YES ]
2 users found this review helpful