Reviewed: May 13, 2012

I really liked this. I halved the recipe and used 1 pound of bacon. I buttered the casserole dish and that made it easy to remove. I had no problem with wetness. It does have a soggy texture but that's what it's supposed to be like. I loved the flavor of the american cheese, different than shredded cheddar. I did only use about 1 small vidalia onion cooked with the bacon. I think the 1 1/2 would have been too much.

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Reviewer:

Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Mar. 20, 2011

I altered this recipe for the two of us but it looked so big we invited my sister and nephew over for brunch! A few hints for anyone wanting to make this...I did saute the onions before I added them and I used approximately 2 cups of grated cheddar. I would definitely recommend spraying your dish. Other than the bread sticking to the dish it was fantastic! Very fluffy and tasty! Might try sauteed mushrooms next time...definitely going to make again.

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Reviewer:

schatzi

Reviewed: Dec. 31, 2010

I made this for Christmas morning and was disappointed. Five of us ate one serving and no one wanted more because of the "water/liquid" that remained in the bottom of the baking dish. I dried "drying it out" in the oven but it didn't work. Won't do this one again.

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Reviewer:

Boomer

Reviewed: Dec. 22, 2010

I love this recipe and make it ahead every Christmas morning. However I break into pieces a layer of bread to cover bottom of pan then layer the meat choices and cheese and repeat the 3 again(I dont measure it) then cover the dish with a mixture of beaten eggs diluted with milk. IT MUST SOAK OVER NIGHT IN FRIDGE! Bake at 350 til cooked thru center (about an hour) DELICIOUS

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Reviewer:

sjander

Reviewed: Jun. 20, 2010

i made this recipe and following it step by step. i baked it for a hour and a half and it was a soggy mess. i was very dissapointed.

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Reviewer:

Brittany

Cooking Level: Expert

Living In: Cairo, Georgia, USA

Reviewed: Dec. 17, 2009

Much to greasy and salty. I made a 2nd batch with more bread and egg beaters, no bacon, turkey sausage instead of pork sausage, and cheddar cheese, less onion. It was just as tasty.

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Reviewer:

Cathy

Reviewed: Oct. 31, 2009

the bread was a bit mushy

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Reviewer:

chicken in the kitchen

Reviewed: Oct. 16, 2009

I rate it with the following changes; 8 eggs, 1 pkg. (8 oz.) of velvetta cheese, no onions, 8 pieces of bread- and the balance of the recipe is used. Great casserole for a big crowd.

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Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

Reviewed: Apr. 17, 2009

Perfect for South Beach. We left out the bread and it made a fabulous meal!

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Reviewer:

sjamison

Reviewed: Jan. 11, 2009

This recipe had promise... but the consistency of the bread and egg combo didn't go over so well with my family. Plus it was an expensive experiment, with the whole pound of bacon and pound of sausage. Something along these lines without the bread, or maybe something firmer in the casserole, might work.

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