Reviewed: May 26, 2012

My family loves this. I use turkey sausage and put the onions and sausage on top of the croutons.

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Reviewed: Nov. 9, 2011

Great recipe! I would recommend lining your baking pan with foil first. I made the mistake of making cinnamon rolls using the same 9x13 and even though I washed it, a trace amount of cinnamon taste came off on to the egg casserole. It ruined the dish. Have made it many times...foil saves it!!!

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THERESA7925

Cooking Level: Intermediate

Home Town: Glen Gardner, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 28, 2011

this was SO good. i made it and baked it right away lol. i'm sure overnight would have been better, but it was still amazing. i replaced the swiss cheese with more pepperjack and put half the cheddar on top and half on bottom of the casserole. i also added in one chopped green bell pepper, 1/2 onion chopped, and a few mushrooms chopped. i added all the veggies to the sausage fry pan for about 5 minutes after the meat was already browned. i also added in a 1/2 t of garlic powder to the egg mixture. so good! thanks!

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J-Shep

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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Aug. 2, 2011

This was good. Heavy and greasy, of course, as all breakfast casseroles are, but quite tasty. I think it would have been even better with salsa or other fresh toppings.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Apr. 25, 2011

This was really good, but is really high in fat and calories. I cut back a bit on the cheese and subbed frozen shredded hashbrowns for the croutons. I hope this cut off a few grams of fat! I do think this had just the right amount of heat - enough to add flavor, without overshadowing the cheese, egg and mustard.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Apr. 10, 2011

This was recently given to me after a death in my family. It was intended to be used the next morning. We didn't bake it until 2 mornings had passed. How wonderful it was. It was the perfect breakfast to serve for my grieving out of town guests. Thanks to my friend who made this for me and thanks to ANY14TNS for posting it.

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Laurie

Reviewed: Jan. 10, 2011

Not as much extra flavor as I expected. It just has slightly more "zip" than a basic egg casserole. Definitely good, just not extraordinary.

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camasjean

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

I have used this recipe for years and it's always a hit. I'm played around with the flavor of cheeses, changed meats, left meat out, added veggies, added hot sauce and everybody loves it! I've also used left over stuffing mix for the croutons. It has now become our Christmas morning breakfast.

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TransplantedHusker

Reviewed: Dec. 25, 2010

I have tried about 50 different egg casserole dishes and this is FAR and ABOVE the BEST! I only made one small adjustment - I sprinkled the onions on top of the sausage instead of adding them into the liquids (otherwise they just sink to the bottom). I took it out of the fridge 30 minutes before popping it in the oven. Bake time was exactly 1 hour and 10 minutes. Came out perfect. My family cannot get enough of this and I get asked for the recipe EVERY time I make it. This one is a keeper!!

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dreamer

Reviewed: Oct. 25, 2010

we loved this. I did have to change the cheeses beccause someone ate all my swiis and most of the cheddar cheese. I kept the total amounts the same. I'm sure it would be great as written too. Thanks

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