Reviewed: Apr. 3, 2004

sooo yummy! made it for work and it was quickly gobbled up! perfect for breakfast, i could eat it everyday!

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Reviewed: Jan. 10, 2004

This was a very good breakfast casserole. I didn't have time to assemble the night before, so that may have made it even better. I did use the "hot" ground sausage for extra flavor. Leftovers were good too.

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GPYFA

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Reviewed: Jan. 10, 2004

I hate to go against the grain but I just don't see what all of the fuss is about. This was easy to make and did bake up nicely but we thought that the taste was bland. The flour mixture had a little bit of a strange texture. Hubby and I brainstormed that if we added bell pepper, more cheese, sausage, onions, s+p, that this might be better. Hubby ended up spooning salsa on top of his for more flavor. This is definitely more of a souffle than a casserole.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 3, 2004

Awesome! Had a friend make this for brunch and I had to have this recipe!

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SILENTWONDER

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Reviewed: Dec. 22, 2003

Excellent. I added 1/2 yellow onion, chopped, to the green onion/mushroom mixture; I baked this for about an hour. Everyone raved about it. I served it with salsa and sour cream. I would definitely make this again and I will try it with Eggbeaters instead of eggs.

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HOLLY17

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Reviewed: Dec. 12, 2003

This was really good. My whole family loved it. We liked it so much that I'm making it again to share with my Sunday School class this weekend.

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CHERILEIGH

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Reviewed: Dec. 1, 2003

This was delicious! Made it for Thanksgiving breakfast and everyone loved it! I cut down on the cheese a lttle and probably could have used even less. I used an 8 oz. package of cubed peppper jack cheese and 4 oz. of sharp cheddar. I think the cubes would have been enough. Was afraid there would be too many chiles but both cans were fine. Will definitely make this again. My flour mixture was a little lumpy but it did not seem to matter.

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KEF72

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Reviewed: Dec. 1, 2003

Fantastic!! Even better as leftovers! I skipped the greeen onions, and increased the amount of sausage and onion.

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CARRIEX3

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Reviewed: Nov. 28, 2003

I made this for brunch on Thanksgiving since we planned to have dinner later in the day, it was wonderful! Everyone liked it. I used Jimmy Dean maple flavor sausage and left out the onion, it was very good!

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JLE2008

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Reviewed: Nov. 18, 2003

This was a big hit at my brunch last week.

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TANYA93

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Reviewed: Sep. 16, 2003

Our overnight guests loved this casserole for breakfast. And we loved the leftovers the next morning as well!

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SARAMOLSEN

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Reviewed: Sep. 6, 2003

Heavenly!! Made this for Mother's Day brunch and had nothing but crumbs left when done. Thank you so much for this recipe, it's a keeper!!

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Angie

Cooking Level: Intermediate

Home Town: Visalia, California, USA

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Reviewed: Aug. 24, 2003

This is great. Just make sure you allow for the allotted set-up time. I jumped the gun and it was a little mushy in the center. Still...it tasted excellent and got rave reviews.

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JUSCOLORADO

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Reviewed: Aug. 11, 2003

I've made this recipe twice now for brunch and it has turned out wonderful both times. Making it the night before really saves time the morning of the brunch and it was so nice to just be able to throw it in the oven and let it cook. Everyone I've served it to (including my 3 year old), love it.

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JLKRAISAN

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Reviewed: Jun. 4, 2003

This cass is beautiful to serve!!! The folks I served it to said it was wonderful. I personally haven't gotten to try it yet, but it just looks so darned pretty and the reviews I got were so great I'll def keep making this for church breakfasts, etc.

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MCSPINNER

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Reviewed: Apr. 21, 2003

I made this for Easter brunch and eveyone seemed to really like it. It really helped to make it the night before! I added some orange & yellow bell peppers to the mixture. I also used reduced fat cottage cheese, spicy turkey sausage and doubled the amount of mushrooms. It also cooked alot longer than called for about 1 hour 10 min. I'll definitely be making this again! Thanks Linda!

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GATERJEN

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Reviewed: Apr. 20, 2003

Nice flavor though next time I will add some hot sauce and use hot sausage. Thought it could use a little more spicing up. Didn't have baking powder so I omitted and it was fine. I am like the other reviewer and think maybe you don't really need the flour mixture. Will try that next time. Had to increase the baking time quite a bit and still didn't get done in the middle...Soupy. Reheated nicely this morning in the microwave.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 10, 2003

Similar to everyone else, I also had a great experience making this casserole. I also added sage to the sausage, and substituted the green chiles with Monterey Jack with Jalapenos. The flavor was excellent, and, Linda McCann promised, the compliments were many when I presented this at a baby shower.

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SOYGIRL2

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Reviewed: Mar. 2, 2003

This is a great brunch recipe to have handy. I am curious whether the flour mixture is necessary or not. I might try skipping it next time. I have made this twice now with reduced fat sausage, reduced fat cheese, and egg substitute, and you couldn't tell at all.

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Anne

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Reviewed: Feb. 25, 2003

This was excellent!!! I used a little ricotta as well, and seasoned the sausage with sage for added kick (we love sage at our house), and all in all, my husband, who LOVES sausage, said it was one of the best meals he's ever eaten!! thankyou!!!

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ANGELLLLLA

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