Reviewed: Dec. 25, 2010

Made this Dec. 24th for Christmas morning (let it sit overnight)...It was deliciously naughty and terrible for you! I did add several more eggs. I also added some frozen hashbrowns. I guess if you're used to this type of food you won't mind the heavy brick of heart attack sitting in your stomach!

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Reviewer:

MeghanDix

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Dec. 25, 2010

Great recipe. Very easy to put together. Like others I prepare it the night before and place in the refrigerator until morning. Used unthawed peppers from this past summer's garden. Have made a couple of times now and always is delicious.

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Reviewer:

Tamala

Reviewed: Dec. 22, 2010

Love this recipe and always get lots of compliments when I serve it. Seasoned croutons give it much more flavor than most breakfast casseroles. I also add chopped bell pepper.

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4 users found this review helpful

Reviewer:

kidsrn

Reviewed: Nov. 28, 2010

I made this a few years ago for a Christmas brunch and it was such a big hit! I am asked to make this every year for our Christmas breakfast. I did use flavored croutons and red and green peppers (which made it very festive). I made it the day before, brought it out to sit for about 30 minutes and then baked per the recipe. ENJOY!

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Reviewer:

ginger

Cooking Level: Expert

Home Town: Staunton, Virginia, USA

Reviewed: Nov. 26, 2010

This recipe is AMAZING!!! It has already become a family tradition for Christmas morning, it is so delicious! The changes I made to the recipe were: - I used a larger amount of eggs and milk, 12 eggs and 2.5 cups of milk - I added more vegetables, including broccoli, tomato, mushrooms and caramelized onions Also, allowing this dish to sit in the fridge overnight is a must before tossing in the oven, the flavours blend together ten times better!

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14 users found this review helpful

Reviewer:

Kaitlyn

Reviewed: Nov. 25, 2010

Tasty casserole! Per reviews, I used 8 eggs, 2 cups of milk, and an entire pack of bacon (about 15 strips). The croutons I used were Sea Salt & Pepper, which gave the casserole a great flavor. I prepared the night before and baked it the next morning for 55 minutes.

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9 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

Reviewed: Oct. 11, 2010

Wonderful tasting, easy and quick to make. Sent to my granddaughter's school for a breakfast honoring grandparents, at the end none of it was left and several other casseroles were hardly touched. Now I make it for home and cut it in squares and freeze it for a quick in-a-hurry breakfast.

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6 users found this review helpful

Reviewer:

Lynda

Reviewed: Aug. 16, 2010

I love this recipe and have made it often. I sometimes do a cheese only version for picky eaters. It is best made the night before and refrigerated overnight.

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Reviewer:

fishermomma

Reviewed: Aug. 14, 2010

Great flavors and better the next day. I used bob evans sausage instead of bacon and through in some bell peppers and onion. The croutons add so much to this. This is my new go-to brunch recipe. Thanks for sharing.

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3 users found this review helpful