Reviewed: Mar. 27, 2007

This was great, although our guests kept describing it as a "quiche", which it does seem a bit more like than a breakfast casserole! I was very nervous about the croutons, but other reviewers are right - great flavor and texture! We sauteed fresh mushrooms with onions and garlic and added colby jack cheese instead of the 2 kinds of cheese, but otherwise kept the recipe the same. Excellent!

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Esfindy

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Reviewed: Mar. 21, 2007

I made this on Christmas Eve for Christmas morning. My family was tentative at first, but in no time raved that "it really is good." And, it is!

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Kelli Ann

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Reviewed: Mar. 7, 2007

Excellent! Everyone loved it, and was too full for seconds!

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Terri S.

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Reviewed: Feb. 19, 2007

This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Reviewed: Feb. 18, 2007

Excellent. Made this for the church breakfast and it was a big hit! If it is let to stand for 10 minutes before cutting, it will set and not be so soupy.

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SUSIER57

Cooking Level: Expert

Home Town: North Tonawanda, New York, USA

Living In: Belmont, Michigan, USA

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Reviewed: Feb. 6, 2007

Yummy. I love this with some salsa and sour cream.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Feb. 4, 2007

After all the great reviews, I had to try this. My husband and I agree it is downright delicious! I did add bacon as suggested in another review and it turned out wonderful. I will definately make it again!

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Unequi

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Reviewed: Jan. 18, 2007

I halved the recipe, except I used the whole can of mushrooms. It was very, very flavorful, not too spinach-y at all, as another reviewer commented. It is, however, very soggy, which some people like. I like a more firm casserole. The flavor is so wonderful, I may give this recipe another try and tweak it by adding more eggs, reducing the milk and perhaps adding a few cubed potatoes.

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GRINK

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Reviewed: Dec. 27, 2006

This is a very forgiving recipe. I forgot to mix in the spinach, so I beat a couple of eggs and some milk with the spinach and poured it on top of the rest. It was a little odd to have a "crispy spinach topping", but tasted great, and actually looked cool. It also worked out quite well to make it on Christmas Eve and cook Christmas morning before the kids woke up. Best to find sausage without MSG (harder to find than you might think). I'll definitely make this again.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 21, 2006

This was not very good - I expected it to be much better than it was, with all the 5-star ratings. The croutons made it soggy and it was just not very flavorful. VERY spinach-y...I won't be making this again.

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Nicole M.

Cooking Level: Intermediate

Home Town: Kanab, Utah, USA

Living In: Clovis, California, USA

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Reviewed: Nov. 19, 2006

This was great. I've already bought the ingredients to make it again. We brought it with us on a trip as an "already done-pop it in the oven" thing so we could spend more time with our guests. The kids were a little leary about eating it but once they tasted it, they loved it. The 7 year old had 3 helpings. I left out the mushrooms and spinach b/c I wasn't sure if everyone liked it but I'm sure it would have tasted great included. I also used restaurant style croutons which were larger and pre-seasoned. They come in 6 oz boxes and that's just the right amount to cover the bottom of your dish.

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steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Oct. 29, 2006

AWESOME!!! i brought this to my bible study meeting and it was gobbled up. i got so many requests for the recipe, i just collected email addresses to send them the link. I made this exactly as it is written and it was amazing. will def be making this again!

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pattyannihilate

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Oct. 23, 2006

I modified this recipe and the casserole turned out to be very tasty and flavorful. I followed previous suggestions and omitted the croutons and cream of mushroom soup. I used 6 slices of frozen garlic bread, 6 eggs and 1 Cup half-and-half. The garlic bread gave the casserole lots of flavor!

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CEDARSHAKE

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Reviewed: Sep. 27, 2006

Great casserole! I used plain sausage, potato soup & fresh mushrooms because that was what I had. I also doubled the eggs. Perfect for breakfast, lunch or dinner!

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WINDHORN

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Reviewed: Sep. 24, 2006

Very easy to make. I did not add the spinach since my family does not like it, instead added a bit of parsley. I also used spicy turkey sausage to cut some of the fat. I did end up cooking this dish for a extra half hour, it didn't seem to set up in the 55 min. called for. Overall, a very good dish.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Sep. 9, 2006

I made this just as it is listed based on the rave reviews and got many compliments. I like the strong mushroom flavor given by the soup. I have found that Swiss cheese goes very well with mushrooms so I might try it using that another time. Definitely worth making.

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SUSAN MCA

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Reviewed: Sep. 8, 2006

Made this for the guys down at the firehouse and they all loved it. Made a few alterations though. Used 6 eggs instead of 4. When I was browning the sausage I added some fresh mushrooms and half of a yellow onion to the mix and sauteed them. Also I added half a pound of thick bacon. We love meaty breakfast. I also added a little extra of each type of cheese. Next time I make this I will add sliced jalepenos to spice it up a bit. Definitely recommend giving this a try.

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Rugrwl

Cooking Level: Intermediate

Living In: Vacaville, California, USA

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Reviewed: Aug. 29, 2006

This is very similar to one that I make that is delicious! One thing that I do differently is I use cream of potato soup (instead of mushroom). It adds a nice little something extra, kind of like mini hashbrowned potatoes. (Also, my recipe doesn't call for spinach nor mushrooms.)

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Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

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Reviewed: Aug. 1, 2006

Kudos! I got rave reviews when I made this for a broker open house. Only change was I used fresh sliced mushrooms. I did an extra 2 eggs because mine were small and the pan was a tad larger than called for. Smelled wonderful cooking. Agents said that it had a great flavor and one who used to run a B&B said it was better than hers and not as heavy tasting. Great as a leftover, too. Make this and you will not be sorry!!

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HARRYMARTINII

Home Town: San Diego, California, USA

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Reviewed: Jul. 29, 2006

I made this to take to a church brunch - this recipe was far superior to all the other casseroles that folks brought. Very flavorful. Will make again and again!

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MIKENPAM

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Make Ahead Breakfast Casserole

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