Reviewed: Oct. 10, 2010

My family loved this. I used regular Jimmy Dean sausage that I had on hand instead of spicy sausaage and then sprinkled a little red pepper flakes over the meat layer. It was perfect and I had more control of how spicey it was. It was a big hit.

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6 users found this review helpful

Reviewer:

mnick07

Reviewed: Sep. 29, 2010

this is a great recipe i made it for a party for work and EVERYONE loved it very easy and delicious

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5 users found this review helpful

Reviewer:

brenda

Reviewed: Sep. 26, 2010

Made this for a sunday brunch. Used some of the suggestions from others but tweeked it a bit too. Used 8 eggs not 4- used 2 - 5.5 oz bags of croutons. Added 1/2 lb of bacon and sauteed onions which I cooked with fresh mushrooms. Baked it for a little over an hour and it set up and held its shape well. I think the original recipe would be a bit runny without adding additional eggs and increasing the croutons. I would make it again in a minute....there was none left and received many compliments on the dish.

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10 users found this review helpful

Reviewer:

ekt22419

Reviewed: Sep. 14, 2010

I love this recipe. I have made it several times....most times for meat eaters. On Sunday I decided to make it Vegan style, I just substituted the meat with Vegan meat crumbles, used "fake" egg whites (used 8 instead). I used the new shredded Vegan cheeses they now make. I also used fresh spinach & fresh mushrooms & sauteed them. I used extra croutons (about 3 cups) so it wasnt so runny. It came out wonderful! Even the meat eaters in the group loved it!!

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Reviewer:

Chevas

Cooking Level: Intermediate

Reviewed: Sep. 4, 2010

Terrific! Super easy, and the make ahead aspect makes it a keeper! I used pepper jack cheese, sauteed fresh mushrooms, garlic/cheese croutons, ditched the mustard, and dusted the top with onion powder. (I had the baby pouched while cooking, so cutting onions was NOT an option!) After plating, I topped each piece with shredded Parmesan. Awesome!

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3 users found this review helpful

Reviewer:

JENKENT

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Laredo, Texas, USA

Reviewed: Sep. 4, 2010

Made this according to directions and was very disappointed. Far too much liquid and croutons turned to mushy globs. Won't be making this again

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5 users found this review helpful

Reviewer:

tam123biz

Reviewed: Aug. 27, 2010

Awesome! I have made other make ahead breakfast style casseroles and this is hands down the best one! Added 2 eggs, omitted the mushrooms and I used garlic croutons. Amazing!

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5 users found this review helpful

Reviewer:

jporlando13

Cooking Level: Intermediate

Home Town: Jonestown, Pennsylvania, USA

Living In: Palmyra, Pennsylvania, USA

Reviewed: Aug. 9, 2010

Easy to make for a potluck at work. Texture of it made me rate it lower. Tasted good though. I followed the recipe with the exception of sauting fresh mushrooms instead of using canned.

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5 users found this review helpful

Reviewer:

ChefAMY

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 12, 2010

Made this for work, doubled recipe for 20+ people, they liked it personally I wish I could have found un-seasoned croutons.

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5 users found this review helpful

Reviewer:

pamhendrik

Reviewed: May 3, 2010

This is SUCH a good casserole!! It has all the great breakfast ingredients thrown into one casserole. I've made this many times! It's great for when my husband has a breakfast at work and needs something other than muffins, fruit, etc. This is great served with coffee cake and coffee - YUM!!!

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5 users found this review helpful