Reviewed: Jan. 1, 2008

Thank you! This is almost identical to a recipe my sister gave me & I of course misplaced! This was a big hit on Christmas day!

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MAMABEARDQ

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

We always had this on Christmas morning when I was growing up. Now we make it for our own families (w/o the mustard) and it's a huge favorite!

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Becky

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

I put this together on Christmas Eve.It was so nice to able to enjoy Christmas morning with everyone instead of being secluded in the kitchen cooking. I added chopped green pepper and vidalia onion. I also used cubed Italian bread. It was a big hit -even with my skeptical mother in law. :)

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DawnKelley

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

This was a big hit on Christmas morning! My family raved over this recipe. I put this together around 1am after all our guests had left on Christmas eve and it was so simple to put together. I ended up using a mix of 1% milk and heavy cream because that was all I had in the house. Came out delicious. I did have to cook it about 15 minutes more than the recommended time. This one's definitely a keeper!

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dianadrw

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Reviewed: Dec. 26, 2007

5 stars for its universality. Husband loved it, toddler loved it, everyone was happy at the breakfast table. How often does that happen? I prepared this recipe as written with no modifications.

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SEAOTTER89

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 26, 2007

This was great! Took a little longer in my oven (10 min or so) but a keeper. My family raved about it! Not soggy like some other casseroles I have tried.

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busycook

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Reviewed: Dec. 25, 2007

We just had this for Christmas breakfast and like the presents, it was devoured in no time flat! This is my favorite egg/sausage casserole because it is less greasy than others. We use hot bulk pork sausage and pat it dry on paper towels to get rid of as much grease as possible, and just tear the bread into the egg mixture. It makes the perfect accompaniment to "clone of a Cinnabon".

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JetPuffed

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Dec. 25, 2007

I've tried many versions of this casserole over the years on Christmas morning for our big family. This is the best recipe I've tried. Good balance... I added two more eggs and used 1/2 and 1/2 instead of regular milk. I also added a little cayenne pepper for an extra zip. It was really good.

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kim j

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Reviewed: Dec. 23, 2007

I'm supposed to give this 6 stars out of 5, to quote the kids. Another quote: "This stuff is the bomb." Easy, feeds a lot of teens. I kind of doubled the recipe, except I didn't have double the cheese or sausage. Also, I diced a couple baked potatoes in there instead of some of the bread. I also added a little red pepper flakes for some zip. I knew my sausage was very mild so added some poultry seasoning when I was cooking it in the microwave. Anyway, obviously not a picky recipe but very good & easy.

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laurel

Cooking Level: Expert

Living In: Prescott, Arizona, USA

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Reviewed: Dec. 23, 2007

Very good - I will be using this for a Christmas morning brunch! I did take another reviewers advice and layer the ingredients (bread, sausage, cheese, egg mixture) and it turned out great!

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KJones

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 13, 2007

I made this for a baby shower I hosted and it was such a hit. No leftovers at all. Very easy to make. I will definitely be making this one again.

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Princess Tanya

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 4, 2007

Simple and absolutely delicious. This deserves 5 stars because it is exactly what you expect and very satisfying. Our Thanksgiving guests even asked for the recipe! Thanks!

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SOPHIELEE

Cooking Level: Beginning

Home Town: Killingworth, Connecticut, USA

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Reviewed: Nov. 1, 2007

This recipe is amazing. I changed the proportions a little bit and added tomatoes, red peppers, and green onions. I took the dish to a work function, and everyone raved about it. The best part is it's pretty simple to make.

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jwuest

Home Town: Hayden, Idaho, USA

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Reviewed: Nov. 1, 2007

I made this for a group of people and it was FANTASTIC! Everyone raved about it. Easy, just follow the directions and put it in the oven. Not a calorie saver - but the taste made it worth it.

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Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2007

I have never heard of this Sausage and Egg Casserole before. I made it and everyone loved it. I was chose to be the food provider for a group of 15 campers and I brought this. I had two 9x13 in. pans that I had covered in a cooler until breakfast, then we cooked it on the grill. Everyone loved it and we ran out. Next time I'm bringin' 3 pans.

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Jmehney

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

I used to make this recipe in college and it was a hit at college and even now. This is a filling dish to make for a brunch.

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theloveofcookin

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 29, 2007

This was hearty good!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 26, 2007

EASY and tastes great. I cut the recipe in half and added a little extra cheese. yummy!

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Rebecca

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Jul. 8, 2007

Yummy and easy- my husband loved this so much he wishes he had an extra stomach. I made a couple of changes- instead of the dry mustard, I added about a quarter cup of maple syrup to the milk/eggs mixture for a little sweetness, and I threw in some thyme and sage. I also added some mushrooms I had on hand. Yum! Will make this again for sure.

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MOIRAKOSKEY

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Reviewed: Apr. 11, 2007

This was great! Lot's of alterations you can make as well, made this for family get together and had multiple requests for recipe. We used French Bread, had very good texture.

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shan~

Cooking Level: Intermediate

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