Reviewed: Oct. 7, 2009

This was better fresh than reheated the next morning, unlike most great egg bakes. The texture and flavor of the 'gravy' like top was not good. My guests seemed to like it - the bacon/mushroom flavor is the only good thing going for it. Definitely needs alterations but I'm not sure what!

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jrwirtzfeld

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Reviewed: Dec. 27, 2008

This just didn't do it for us. The mushroom topping was an odd consistency. I was excited to make this since we happened to have all the ingredients at home so I didn't need to make another trip to the store but unfortunately we won't be making this again.

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ultraviolette

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 11, 2008

I made this for Mother's day brunch. It was a hugh hit with everyone. Nice to make it up the night before. No left overs the kids took them home. They said they had never had better

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Stephanie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 20, 2008

It's an interesting concept and I think would be better with a little more salt and pepper, or perhaps seasoning salt. It's just needs a little kick.

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THREESMOM

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Reviewed: Feb. 9, 2008

This recipe is good. Husband said it tastes like biscuits and gravy with meat and mushrooms. I should also mention that I accidently used heavy cream instead of 1/2 and 1/2, but it did turn out great. The only reason I gave it 4 stars is because the recipe needs to be pretty healthy before I'll give it 5 stars.

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Lara C.

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

I love this recipe and so does everyone that has ever eaten it. I have been making this casserole for about 20 years and I always add the dried beef in addition. I have affectionately renamed it "The Heart Stopper Casserole" but don't let that scare you away. It's Christmas~~~Diet after the New Year!

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Susan Fitzpatrick

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Reviewed: Nov. 18, 2006

A friend of mine served this at a brunch today and it was a big hit! Everyone kept coming back for seconds and wanted the recipe. I will definitely make this whenever hosting a brunch or breakfast - especially since all of the work is done the night before and all you have to do is pop it in the oven 30 minutes before serving.

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