Reviewed: Aug. 13, 2005

This was a crowd pleaser! Everyone loved it. Several went for seconds and wanted the recipe. One gal in our group is a vegetarian so I made one without the sausage and replaced it with green and red peppers. For the one I made with meat I also added crumbled bacon and peppers. In addition I saved half of the cheese to use on top; I added it half way through the cooking process. I will definitely make this again and look forward to experimenting with more add-ins.

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2 users found this review helpful

Reviewer:

ALLISON D

Reviewed: Aug. 6, 2005

I needed something last minute for our apartment community brunch and only had 9 eggs. I threw this together (no mushrooms or spinach but added onions) and it ended up being the favorite dish. I was told that next time I need to make more of it, and to think it was the one I was unsure of.

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Reviewer:

2chiles

Reviewed: Aug. 5, 2005

loved this...made several times for family brunches, etc. I used fresh mushrooms (sauteed with onions and garlic, of course) and everyone REALLY liked it, and asked for the recipe.

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Reviewer:

ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Jul. 6, 2005

Made this recently for a Father's Day brunch, and it was a huge hit. Everyone loved it, raved, and helped themselves to seconds (a couple of people had thirds)! So easy and just irresistably good. I highly recommend. I served this with a big fruit salad, toasted bagels, and a few different spreads. I used egg substitute, reduced-fat soup, and skim milk to make this a bit healthier, but I wasn't able to find the reduced-fat cheeses or sausage (I guess the store was out). I'll definitely be making this recipe again.

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Reviewer:

ROBYNLEIGH

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: May 18, 2005

My new favorite breakfast casserole. It has such a great flavor. I replaced all the ingredients (eggbeaters, LF milk, LF soup, LF cheese, turkey sausage) with their lowfat, healthier counterparts and it was delicious and actually pretty healthy when you change out those ingredints. I've already made it twice in 2 weeks. I can't wait to share it with others.

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80 users found this review helpful

Reviewer:

BLONDIE410

Reviewed: Apr. 20, 2005

Made this for Easter breakfast. Wow! I used ground turkey (seasoned like pork) and 1/2 eggs and 1/2 egg beaters. Wonderful. Thank you!

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1 user found this review helpful

Reviewer:

Stateline

Reviewed: Feb. 19, 2005

This was so easy and so good! I used pre-cooked ground beef and a squirt of regular mustard instead of dry to make it even easier and it was still very tasty! Only thing is, it seemed to need an extra 10-15 minutes cooking time. (although, once done it seemed to keep on cooking itself en route to my destination--so be careful wiht that!)

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2 users found this review helpful

Reviewer:

faithjones

Reviewed: Jan. 28, 2005

This is great!

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Reviewer:

JLFLYERS

Reviewed: Jan. 26, 2005

this was incredible. I scaled it for 40 people and it was delicious. it did take probably about 10 minutes longer (and at 100 degrees higher) to cook it than the recipe calls for, but everyone wanted the recipe and it was melt0in-your-mouth good. Perfect consistency and I can't remember when I have had a better breakfast casserole.

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Reviewer:

Raleigh, NC Cook

Reviewed: Jan. 22, 2005

Great dish. I've made this a few times for football tailgates and it's always a gib hit. I've used "Gimme Lean" soy sausage and no one knew the difference! This freezes well too.

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3 users found this review helpful