Reviewed: Apr. 12, 2004

Wonderful make-ahead dish. I love serving this to groups. No last-mintue fuss and everyone loves it every time! You can also easily vary the ingredients to suit your tastes.

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Reviewer:

ALIANN

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Reviewed: Nov. 4, 2003

This recipe was certainly tasty. I think ham should be put in the middle as well as on top and it could also benefit from more cheese and some salt with paprika dashed on top. I cut the recipe in half and baked in a round cassarole dish. I think my dish was a tad too deep because it did come out a little sloppy. Next time I'll bake it in a larger dish and not make each layer as deep.

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CANABRITS2

Living In: Antigonish, Nova Scotia, Canada

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Reviewed: Aug. 22, 2003

Thanks Mom! This one was great. I made it with 1/2# breakfast sausage instead of ham but used all of the veggies. It was a great, hearty breakfast. We really enjoyed it!

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CHEFMURPHY

Cooking Level: Expert

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Reviewed: Apr. 15, 2003

This was very good and so easy to make. I was only able to refrigerate it for about 4 hrs. and it came out fine. I also added 1 chopped up jalapeño pepper, with seeds, to spice it up a little. The adults liked this, the kids did not give it a fair shake. I cut the recipe in 1/2 for a family of 4 and baked in a 7 x 11 pan.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 25, 2001

Cooking time was not long enough. When I first took off the aluminum foil, the cheese in the center wasn't even melted. I ended up turning the oven up to 375 and leaving it in another 15-20 minutes longer that in the recipe. But it was a big hit at our Christmas breakfast!

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KAREN10117

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Reviewed: Nov. 19, 2001

I made this with sausage instead of the ham. I omitted the green pepper. It was good. When I told my sister what I was making, she turned up her nose. She ended up having seconds!

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Amy Schmelzer

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

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Reviewed: Jul. 5, 2001

This recipe was just so-so to my crowd. The texture of the bread was kind of mushy, even though I used an oven thermometer and baked it the full time. Several guests said that it was "okay" as long as it was piping hot, but when it cooled off/got cold, it wasn't very good at all. I had some guests even leave half of it on their plate.

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 8, 2001

This is an excellent recipe for next day guests. I add a few hot sauce drops and also buttered one side of the bread and spread with a little Dijon Mustard. We liked the extra zing! :) Thanks Amy, I had lost the recipe. Joni

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