Reviewed: Aug. 15, 2009

This is incredible! I made this for mothers day and everyone at the table was licking their lips!! This will be a favorite in our house for years to come!

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Danette

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Reviewed: Mar. 14, 2009

Used maple falvored sausage - yum, yum!!

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NicJer

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Reviewed: Feb. 3, 2009

Pretty tasty. I altered this -- only used 3 eggs to keep it lighter. Used ~1/3lb sausage, and upped the veggies. Used fresh mushrooms, not canned. Tasty and versatile recipe - it's worth mixing and matching veggies/cheeses/meats to your liking!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 11, 2008

Delicious and beautiful. I used extra tomatoes and fresh mushrooms. Rave reviews from all, even the non-egg lovers.

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BARBARACLURK

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: May 27, 2008

it was alright, a little too rich and bread-y for my taste. if i make this again, i might try replacing the sausage with bacon, as suggested

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DJ Ness

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 24, 2008

Honestly, this was not only the first time I made a casserole but also the first time I ever HAD a casserole. My husband and I are rather indifferent about casseroles or any mixed foods in general. Having volunteered to make a casserole for Easter breakfast at church, I turned to trusty allrecipes for a good one. My husband and I were happily suprised when we tasted the final result. It was much better then expected and so easy to make! Few alterations made though. Instead of using sausage, we used bacon (chopped and cooked). Used 1 cup mozzarella and 1 cup cheddar. Used an Italian herb mix in place of oregano and added a pinch of seasoned salt. Over all, the best casserole I've ever had! Will definitely make again! Thank you for posting such a great recipe!

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Magees

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Reviewed: Mar. 24, 2008

Made it for a church easter breakfast and it was a hit. Depending on which brand you get, the sausage does a lot of the flavor work and made the dish a lot tastier IMO than many similar egg/brunch dishes at the event.

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Chamelea

Home Town: Falls Church, Virginia, USA

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Reviewed: Dec. 10, 2007

We made this recipe for a church "supper" last week and we had several rave reviews. We fried the onions with the sausage because I personally don't like biting into an onion chunk. It was simple and easy, even for the amount we made. I will use this recipe at home for sure!

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