Reviewed: Dec. 13, 2009

SOGGY! Here's what happened: I made this the night before (which was great)and followed the recipe pretty close except I added Natures seasoning and used drained hot italian sausage (it was on sale) and peppers I had pre-chopped in my freezer & added one more slice of cubed bread b/c my pan was big and I figured the peppers would be watery too. I let it set out an hr prior to cooking. After 30 mins it wasn't done, but the bottom was beginning to get brown (may be my pan's fault) and the cheese was getting done so I covered it w/ foil and waited as long as I could. In total it was about an hour, and if it hadn't been for the bottom browning I would have left it longer b/c it was so soggy!! But, that said, other people seem to have had good results with this so its probably something I did. LOL- so just don't do what I did...

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BiscuitBaby

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Reviewed: Oct. 30, 2009

I put a bit of a twist on this. After cooking I cut into 2"x4" pieces and wrapped in a tortilla, covered with cheese and made a breakfast burrito. Wrapped in wax paper and froze. Now my husband has breakfast every day!

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LUNASCOMET

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Oct. 4, 2009

A wonderful recipe I've been making for years, brunch, christmas, anytime. I have used sage sausage, as well as diced ham. It is very versatile. I use onions, green and red pepper for color, and sharp cheddar cheese. I sprinkle a little garlic powder and definitely use the dry mustard. One hint to cut down oil: if using sausage, be sure to drain and rinse to remove as much oil as possible. Dish turns out great every time and everyone gobbles it up! Will make again and again!

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Kim

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Reviewed: Jul. 27, 2009

A breakfast delight! Actually, it's wonderful any time of the day. I like to add a side of bacon to accompany the dish. I LOVE onions, so I included some chopped onion and sauteed the peppers and onions in a skillet to slightly soften them. I didn't use dry mustard. This is one of my favorite dishes for breakfast!

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sheyne

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

I was worried this would not be any good if I did not store it in the frig over night, but it was still really good. It is fast and easy. I bet it is even better with the extra time as several reviewers mention, but still works if you can't wait 8 hours or more to cook it.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Apr. 25, 2009

Quite enjoyable; quite easy. Used maple sugar sausage in the second batch (preferred) and thought the red pepper was crucial to flavor (more so than the green). Not sure, but I think this is actually better zapped the next day.

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Apr. 15, 2009

It was good, but the bread on the bottom was too soggy for me.

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momto2kids

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Reviewed: Apr. 12, 2009

I needed something for a great Easter bfast for the family. I thought this was great! Very flavorful! I noticed some complaints about the time...you need to make sure that, one, you use the right size dish and two...remember that it may take longer. Because, not everyones ovens are calibrated right.

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JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Apr. 10, 2009

Mix everything together with the bread cubes and let it stand in the refrigerator overnight. In the morning, let it come to room temperature before baking. A wonderful, fluffy casserole!

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ButterflySuziQ

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Reviewed: Apr. 5, 2009

This was great. Family loved it. We were out of bread slices so used biscuit mix instead on the top.

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FOLK108

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Mar. 30, 2009

I love this recipe. My mom makes this for breakfast on special occasions like Christmas. We all love it!!!

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Ashley Weaver

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Reviewed: Mar. 23, 2009

I enjoyed this meal. The kids not so much. I used Italian sausage, add 1/4 c of Herb Seasoned Stuffing, lots of green onion, red and green bell pepper. Next time I will use Maple Sugar flavor sausage and not us so much bell pepper.

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SirTaylor

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Reviewed: Feb. 5, 2009

This is easy to make and absolutely awesome!

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Vickie Chu

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Reviewed: Nov. 21, 2008

Good for a dish to pass at breakfast meeting. IMO it was a little too meaty, I might scale back the amount of sausage.

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Holly B

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

I love breakfast throw togethers. Simple and easy way to provide the family with a warm breakfast on a busy weekday.

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mrscdavis

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

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Reviewed: Jan. 12, 2008

I remembered my mom making breakfast casseroles for brunches when I was a child and decided to search for one to try out. I made it last night and it turned out great!! A little watery last night but I re-heated some in the microwave this morning and it's perfect! This one is definitely a keeper :)

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MRSKOLASA

Cooking Level: Expert

Living In: Michigan City, Indiana, USA

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Reviewed: Dec. 24, 2006

I prepped the recipe yesterday morning, and baked it up this a.m, Christmas Eve. Wow, this is good! I used the Bob Evans Sage Sausage. Rather than using bread cubed, I used a bit of dry herb stuffing, I used some condensed milk with a bit of water added. Just spicy enough to satisfy the taste buds. My husband gave it a 10! I'll be freezing the leftovers in zip-lock baggies, for our holiday return. I'll try adding mushroom soup to a doubled recipe for the crock-pot and let you know how that turns out, too. This one's a keeper!

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catholic soup queen

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Oct. 22, 2006

I prepared this the day before. how nice it was to just bake it in the oven without the morning prep. It tasted awesome and my family wanted seconds.

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Bobcat

Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 18, 2006

I don't know how anyone could get this casserole to bake in 30-40 minutes. It took a full 1 hour and 20 minutes for it to bake. Taste wise, this was pretty good - it needed a little kick so we used some green jalapeno sauce to liven it up. I used venison sausage which gave it great flavor. Next time I plan to use some hot peppers in place of the green pepper, maybe cherry bombs or hot banana peppers.

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