Reviewed: Apr. 6, 2010

This was delicious and very easy to make. Now to figure out how to make a lower fat version.

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12 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Glastonbury, Connecticut, USA

Reviewed: Apr. 17, 2010

I had my Red Hat Meeting and I served this, the ladies loved it, they all wanted the recipe. It was so easy I made two, I had twelve ladies and to they wanted doggy bags:-)

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3 users found this review helpful

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Alice Blunt

Reviewed: Apr. 19, 2010

I used Thomas' Better Start Light Multi-Grain English Muffins, 2% milk, & Kraft 2% shredded Colby-Jack cheese. It dropped the calories per serving to 270 and dropped the fat to 12 grams per serving (22 carbs, 20 grams protein).

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70 users found this review helpful

Reviewer:

Katie2008

Reviewed: May 7, 2010

Exactly what I've been looking for! I've been wanting a vegetarian breakfast casserole and this is it. It's so yummy that nobody misses the meat.

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4 users found this review helpful

Reviewer:

crazydoglady

Cooking Level: Intermediate

Reviewed: Jun. 1, 2010

Made this for my daughers graduation brunch and it was EXCELLENT! So easy to make and anytime you can make something the night before is a good thing! I used Portabello mushrooms because I couldn't find crimini...

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14 users found this review helpful

Reviewer:

parothstein

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

Living In: Lindenhurst, Illinois, USA

Reviewed: Jul. 5, 2010

a keeper, bread recipes get mushy overnight, these english muffins kept their texture....gooooddddddddd

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11 users found this review helpful

Reviewer:

junyb

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

Reviewed: Aug. 7, 2010

This is the most amazing breakfast I've ever had! Moist, tender, savory.....sheer heaven in my mouth. For couples I recommend halving the recipe and using 8x8 dish as this dish is best eaten fresh out of the oven. Leftovers tend to be tough and rubbery, but still yummy!

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9 users found this review helpful

Reviewer:

KristiT.

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

Reviewed: Aug. 28, 2010

Wow, the best new recipe I've tried in a while. This recipe prompted me to get an allrecipes sign on so I could give a rating. 5 + stars! I halved the portions and prepared it in a 8x8 pan as suggested by another reviewer, baked for 45 minutes and it came out perfectly. The only thing I did different than the directions was cook the onions - added them to the mushrooms when they were about 2/3 done. So simple. Would be a very impressive brunch dish.

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27 users found this review helpful

Reviewer:

Yada yada yada

Reviewed: Dec. 24, 2010

This was fantastic! I did not have any Colby Jack cheese, so I subbed in sharp cheddar instead. What's great about this dish is that you can add any vegetables you like-it is really flexible.

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15 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 5, 2011

i typically follow recipe's to the T upon first attempt but even though i love asparagus, i didn't want any in our breakfast dish. i made this twice already. once for christmas morning (along with red velvet waffles, um YUM) and again for a birthday brunch this morning. i made half the recipe in a smaller dish since it was just for four of us. i cooked the onions, mushrooms and orange pepper. this was a big hit, so simple and my friends loved it. this is one we will be making often. next time i'll take a photo since no one has submitted one!

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1 user found this review helpful