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Reviewed: Jan. 3, 2008

I tried this as is...and it was ok. I made some changes and tweaked and this is how I found it to be the best. 1. I ommitted the cream cheese all together. I added an extra cup of shreded cheese and 3 extra eggs. I also made this once in my muffin tin and it was great this way. I froze the muffins and now I can pull on out and microwave it real quick and have quick hot breakfast

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Reviewer:

Cristiesc

	Cooking Level: Expert
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Reviewed: Nov. 12, 2007

This looked great when I read the recipe, but as much as I love cream cheese I won't put it in again. I didn't have cheddar cheese so I couldn't add that, but next time I'll be sure to add cheddar, salt and pepper and definitely OMIT the cream cheese.

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Reviewer:

DANA60

	Cooking Level: Intermediate Home Town: Tiffin, Ohio, USA Living In: Goldsboro, North Carolina, USA
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Reviewed: Apr. 17, 2007

Smelled wonderful, but not enough flavor. A cross between bread and quiche. I halved the recipe and used 2 loaf dishes, cooked perfectly in 40 minutes.

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Reviewer:

ALLIENUTTER


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Reviewed: Dec. 15, 2006

Nice change for breakfast. I didn't have any green onions, so i skipped those. I think it would have been nice with them but I don't think I would add the whole cup. The only other changes I made were to cut some calories. I used reduced fat cream cheese, replaced half of the eggs with egg beaters and used skim milk. It was more egg-like and I was expecting more of a bread consistency, but it was still very good. It makes alot. I made 2 loaves and 9 muffins. (if you make muffins...don't fill it too far, when it rises the egg spills over the top)UPDATE: Because it is titled "bread" I(without thinking) treated it as a bread and stored it in ziplock bags and plastic wrap and put it in the bread box--2 days later it was DISGUSTING!!!(rotton & molded) Store this in the refrigerator.

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Reviewer:

apedawn

	Cooking Level: Intermediate Living In: D'iberville, Mississippi, USA
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Reviewed: Aug. 1, 2006

This was good. I will make it again, but it took almost twice as long to cook as it was supposed to. Also, it's very dense, I think next time I'll make it in a casserole dish...it stuck to the sides of my bundt pan.

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TIFFANYNELSON

	Cooking Level: Intermediate Home Town: Overland Park, Kansas, USA
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Reviewed: Nov. 8, 2005

I would have given this recipe 5 stars but the green onions are too much. Next time I will leave them out. My bread fell apart when I tried to take it out of the pan. Next time I will let it cool for 10 minutes before I try and remove.

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4 users found this review helpful

Reviewer:

SaraLee

	Cooking Level: Intermediate Home Town: Castle Rock, Washington, USA
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Reviewed: Sep. 8, 2005

What a creative recipe! It definately makes more than a Bundt pan. I used the leftover batter to fill a greased muffin tin and ended up with not only a phenomenal breakfast quiche-like bread, but individual muffin-size serving as well. KEEPER!!!

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5 users found this review helpful

Reviewer:

LMAREK50

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Bolingbrook, Illinois, USA
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Reviewed: Feb. 12, 2005

This is the most wonderful thing I have ever eaten that is not chocolate!

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Reviewer:

MCGAHEY


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Reviewed: Dec. 15, 2004

I did not like this bread at all. I baked it in a bundt pan, and it did not turn out because it was not done. It looked wonderful, smelled great, the top was all golden and appeared to be done. When I turned it out on the plate it was a gooey mess in the middle. I did pick around the egde to taste it-- I didn't care for it.

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Reviewer:

JESSICA315


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Reviewed: Dec. 5, 2004

DELICIOUS! Used all "fat-free" ingredients & still WONDERFUL! Recipe actually made 2 bunt cakes, great considering it is a bit time-consuming...I made it on Sunday, devowered that morning, made another on Tuesday...great before school!

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5 users found this review helpful

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LuvMyFamily

	Cooking Level: Expert Home Town: San Rafael, California, USA Living In: Santa Rosa, California, USA
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Reviewed: Sep. 22, 2004

This is an unqualified hit! The only difference I use is: I read it wrong the first time and added the bisquick to the milk and eggs. Worked fine. I get a bundt pan and a loaf pan from this recipe. I usually freeze the loaf pan. The bundt pan makes a beautiful presentation for guests. Thanks for sharing Mary!

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3 users found this review helpful

Reviewer:

SNICKERSMOM1


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Reviewed: Aug. 25, 2004

YUMMY! Just make sure the cream cheese is softened or it will be difficult to mix! Made it in a 9 x 13 pan -that worked well. Makes a lot and is very filling so I froze 1/2 of it just fine.

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11 users found this review helpful

Reviewer:

CASLINRAC


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