Make Ahead Breakfast Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 16, 2013
I made this for coffee hour at church this morning. Everyone raved about it and asked for the recipe. I did not make any changes, although I threw in extra cheese (both kinds). I also made a veggie version for some of our congregation by just eliminating the sausage and adding a bit more of each of the other ingredients. Loved the taste and also absolutely loved how easy it was to put together!
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Reviewed: May 26, 2013
Great recipe. Easy to make and loved by all.
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Reviewed: Apr. 28, 2013
Delicious! I actually made this in 2 muffin pans for individual servings and it worked out perfectly!!
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Reviewed: Mar. 24, 2013
I have been making a version of this for over 20 years. The difference is: no spinach or mushroom; the mushroom soup is added on the top of the casserole just before putting it in the oven in the morning; cheddar cheese in place of Monterey Jack; and diced jalepeno peppers over the sausage. I cook a full hour and let set at least 10 minutes before serving. Leftovers can be frozen for later. This version is just as good, just a bit different.
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Reviewed: Mar. 17, 2013
loved this, added green onions, but no more. The crowd loved it with a side of croissants it was perfect. Will make it again.
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Reviewed: Jan. 20, 2013
Used this for a brunch this morning. Followed the recipe for the most part. Added more croutons and eggs as others suggested. Used sweet turkey sausage. Will definitely make again. Perfect consistency.
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Reviewed: Dec. 27, 2012
Great, easy recipe. Made it Christmas Eve for Christmas brunch. Like others, tweaked it a little...used 5 jumbo eggs, 2 c. milk, no mushrooms (sister doesn't like mushrooms), seasoned croutons. Had a list of ingredients, but couldn't find the recipe, so I layered the croutons on bottom, layered cooked sausage & chopped onions on top (used 1.5 lbs spicy & .5 lb regular), layered spinach, poured egg mixture on that and they layered the monterrey jack and cheddar on top... baked 325 for 1.5 hrs...had a layer of alum.foil on most of the time..took off toward the end... turned off oven and let it sit in there for about 20 min. 'til I served it... it was WONDERFUL!!! served with fruit and warmed flour tortillas....
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Reviewed: Dec. 16, 2012
Made this for a church breakfast and it was a success. Very tasty and easy to prepare. Like other reviewers, I sauteed onion, fresh mushrooms with the sausage and also made sure to drain everything well before adding on top of the croutons. Used about 3 cups of croutons to make sure there was a good layer in the bottom of the dish. Did not have any "soggy crouton" problems that others reported. Look forward to making this one again and playing with different vegetables.
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Reviewed: Dec. 11, 2012
I made this for my office Christmas brunch and it was the favorite for everyone . . . and the most talked about. Everyone wanted the recipe. After reading all of the reviews, I did tweak the recipe as follows: used 3 cups of seasoned stuffing mix for the croutons, used 2 lbs of sausage (1 spicy and 1 maple), only used 2 cups milk, used fresh spinach (sauteed), used fresh mushrooms that I sauteed with a white onion in butter, used Swiss cheese instead of Monterey Jack, omitted dry mustard and parsley. I will definitely be making this again . . . and likely cutting it up into pieces and freezing it for quick breakfast (or dinner). YUM!!!
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Reviewed: Nov. 16, 2012
My family loves this casserole. It's so easy to put together. I used a whole 6oz bag of seasoned croutons. Changed the sausage to 1lb of bacon and omitted the mushrooms (my daughter is allergic to them). I changed the sausage to bacon because I also make sausage gravy and biscuits to go with the casserole. I now make this casserole every Christmas breakfast. Thanks for such a great recipe.
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Cooking Level: Expert

Home Town: Windsor, Connecticut, USA
Living In: East Windsor, Connecticut, USA

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