Reviewed: Dec. 7, 2008

Awesome recipe!! I will definitely make it again.

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Katie Owens

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 26, 2008

Big hit at our house. I omitted the small can of mushrooms because my husband doesn't like them. He knew the recipe called for mushroom soup but agreed to try it anyway. He had seconds today and I'm sure he'll have leftovers tomorrow. The seasoned croutons made a delicious crust and the presentation was attractive.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Nov. 11, 2008

This was awesome! Did as other suggested and added 2 extra eggs, and let sit about 10 minutes before cutting. There were no leftovers!!Will make again SOON!

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Anna B

Cooking Level: Intermediate

Living In: Smithfield, Virginia, USA

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Reviewed: Aug. 18, 2008

We did not like this recipe that much but it may just be our taste. I used an off brand of sausage and that might have made a difference but it was very heavy and was not a big hit. We didn't have leftovers. It was certainly eatable but I probably won't make again.

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2008

I had to omit the spinach and I only used one kind of cheese. I also used cooked chopped breakfast sausage. I also used Pepperidge Farms Herbed stuffing instead of croutons. I loved it. I wouldn't make again unless there are more people to feed because the leftovers weren't that great.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Jan. 30, 2008

I make this everytime my coworker and I are to bring in breakfast for the office. It disappears SO fast. The only changes I really make are less milk (I use only 2 cups) and I substitute 1 can green chiles (drained) for the mushrooms (I just don't like them). GREAT and easy recipe.

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Mrs Mandy

Cooking Level: Intermediate

Home Town: Oak Island, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 24, 2008

I have made this a few times now and the whole family LOVES it. It's so convenient to for going to the cottage so I don't have to wast my time cooking and doing the cooking dishes. And the left overs are a great treat too!

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amber_3_2_1

Home Town: Huntsville, Ontario, Canada

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Reviewed: Jan. 18, 2008

VERY good. DEFINITELY use fresh mushrooms (I crumbled the mushroom slices with my hands to "chop" them). I also used six eggs, and Swiss for the jack cheese. Leftovers were delicious, and I melted additional Swiss on the top. I loved the Swiss so well, next time I will sprinkle more on top before baking.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 31, 2007

This was a hit for brunch. I took a lot of advice from the other posts and used fresh mushrooms along with adding bacon. My two year old scarfed it down! Will make this again and again.

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ERIKACOOPER

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Reviewed: Dec. 27, 2007

Excellent!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Dec. 21, 2007

This is soooo good. I have made it many times for brunches and holiday parties and it is a hit everytime. YUM!

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KellyB

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Reviewed: Dec. 18, 2007

I thought it was very good, although, my kids and hubby said skip the croutons nex time.

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mama cooker

Cooking Level: Expert

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Reviewed: Dec. 12, 2007

This was okay, what I didn't like had nothing to do with the recipe really, only next time I will make it with fresh spinach... the frozen ones just taste like raw iron, to me.

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VIBI

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Reviewed: Oct. 28, 2007

I loved this... my only complaint would be that the croutons did make it soggy. I wish I knew a way to avoid this. However, it is still an excellent meal and my brother and husband both ate several helpings.

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dyanat

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

I cooked this in my large muffin tin to make individual servings. Froze the leftovers. Perfect for small families

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ELLA LOU

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Reviewed: Aug. 9, 2007

Awesome..I sauted my spinach first w/garlic and mushrooms, let it cool then added to egg mixture. I also added 1 can cream/mushroom soup and 1 can cream of potato. (i made for 20 servings) Next time I will use only cream of potato. And use turkey bacon instead of pork sausage.

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AprilsTravelin

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Reviewed: Jul. 8, 2007

thanks for the FANTASTIC recipe! i served it at my baby's church dedication lunch and got rave reviews. the only changes i made were very minor and i 99.99% stuck to the written recipe. i did use another reviewers tip by adding more seasonded croutons. i think i maybe added 4 cups. i threw in some bacon and used sharp white cheddar and some swiss. i also used fresh mushrooms. it sounds like i made alot of changes, but not really. the seasoned croutons, spinach, and mushrooms were AWESOME! this is definately THE best breakfast casserole and so handy because you assemble it the night before.

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Jun. 18, 2007

Wouldn't change a thing. This was awesome. Recieved numerous compliments

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julieann

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Reviewed: May 2, 2007

Awesome recipe. I didn't have dry mustard but I don't think it made a difference. This was a bug hit.

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Gina CH

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Reviewed: Apr. 18, 2007

Wonderful-- I made it for Easter brunch and the family loved it! Next time, I might try homemade whole wheat croutons so it will be more healthy. I used low fat sausage and it tasted great!

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