Reviewed: Apr. 16, 2013

It is great! Love this recipe! I did as others suggested, I sauteed 1/2 cup each of diced bell pepper, diced onion, sliced green onions, & 1 finely diced shallot, upped the dry mustard to 1 1/2 tsp. and lowered the milk to 1 1/2 cups (used 2%) & whisked in 3 Tbsp. reg. sour cream with the eggs--my eggs were at room temp-and I let the casserole sit on counter 20 minutes, then baked it at 350^ for 45 minutes--it was fantastic! Husband loved it-we even ate the left overs for dinner! Recipe generously feeds 4.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Momo

Reviewed: Apr. 14, 2013

I got this recipe from a coworker 30 years ago and it is still a family favorite. I prefer using ham and the original recipe includes a small can of mushrooms and a can of water chestnuts. It adds flavor and texture. Yumm!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PatZ

Reviewed: Apr. 1, 2013

Made this for Easter Brunch and it was a smash hit. Made exactly as written with the exception of adding sauteed mushrooms and onions. Will definately make this again and again and play around with ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 31, 2013

I have been making this actual recipe for a couple of years now. It's perfect for a brunch gathering and I love anything you can put together the night before. We had it today for Easter morning and again it was a hit...actually the entire thing is GONE. I have made it with both turkey and regular pork sausage and I prefer the turkey. My stepson and husband prefer the pork. The pork sausage is a tad on the salty side for me but that has to do with sausage quality, not the recipe. You can doctor this recipe a million different ways. Next time I may add some Rotele tomatoes for a Mexican flavored twist!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anacadabra

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Mesa, Arizona, USA

Reviewed: Mar. 30, 2013

I though it was okay, but the family didn't care for it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

proudmomma

Cooking Level: Expert

Home Town: Lehigh Acres, Florida, USA

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 18, 2013

I have now used this recipes a few different times with some variations. Last time I kept it overnight in the refrigerator instead of baking it when prepared. Better if cooked when prepared, as the bread was too soggy left overnight. Husband liked best when ham was used instead of sausage. Last time, sausage was made by a local butcher, not a brand name, and the spices did not go well with the recipe. I do like this recipe. It is easily adaptable to individual tastes. We omit the salt as there is already enough in the eggs, ham or sausage, and cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patricia

Reviewed: Feb. 10, 2013

Made it last night with mushroom/spinach/bacon bits and homemade sausage. Used 4 day old homemade sourdough bread and this was a hit. Didn't even measure just went with the flow. My husband loved it! My daughters friend loved it! And guess what I didn't even let it sit in the refrigerator just mixed it all up then baked accordingly. Next time, however, i will let it sit overnight in the fridge just to follow tradition. Will be taking to church breakfast in the near future. Can't wait to experiment with other combinations.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

felecia

Reviewed: Feb. 3, 2013

Loved this recipe, I've made it twice now, exactly as the recipe calls and it turned out great! Also, I noticed that some people thought this recipe called for italian sausage - it doesn't. Just your favorite breakfast sausage.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TammyG

Reviewed: Feb. 1, 2013

This is my go to recipe for a breakfast casserole and I also use this during frugal weeks as a dinner dish. Sometimes I will make it just a cheese strata and it still tastes great.

Was this review helpful? [ YES ]
0 users found this review helpful