Reviewed: Apr. 8, 2012

This recipe was easy and delicious. I used mushrooms, asparagus, sharp cheddar, smoked Gouda and left out the ham. Everyone loved it. It's a keeper!

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1 user found this review helpful

Reviewer:

dbrown

Reviewed: Jan. 30, 2012

awesome! thank you so much, allot of ways you can cook this and be successful.

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1 user found this review helpful

Reviewer:

nimnose

Reviewed: Dec. 26, 2010

We were looking for a breakfast dish using the leftover ham from yesterday and Voila! Prepared & put in frig last night and baked this morning! Very, very good. I was hesitant about a "soggy bread" dish, but WOW! Added a little extra ham & cheese and cooked for about 5 minutes longer and increased temp to 375 for the uncovered baking.

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8 users found this review helpful

Reviewer:

LUCKYLEE222

Cooking Level: Expert

Reviewed: Nov. 30, 2010

This was fabulous! I did use sourdough bread, substituted lean hot turkey sausages instead of the ham and used 1/2 cheedar cheese mixed with 1/2 swiss instead od straight cheddar. It was so good. Everyone in the house loved this. I will make this, again!

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12 users found this review helpful

Reviewer:

katee

Reviewed: Oct. 8, 2010

I have had many versions of this before and was comfortable substituting ingredients. Iused medium spicy sausage, precooked instead of ham. I only used 3 pieces of bread, 7 eggs, and 1 1/4 cup of milk. I only used about 2/3 cups of shredded cheese. I also added in some fresh chopped spinach, 1/4 cup, for color. I used 1 tsp hot sauce and and one tbsp prepared mustard and no mushrooms or green pepper or onion. Yummy!

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7 users found this review helpful

Reviewer:

lisa ann

Reviewed: Apr. 26, 2010

The flavor was great, but the cook time was not long enough. In the recommended time, it came out mushy and runny. I had to put it back in the oven for another 30 minutes to fully cook the eggs.

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8 users found this review helpful

Reviewer:

Jennifer F.

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 20, 2009

I used this recipe as a base and it worked perfectly. I made 4 key changes: 1. I used challah instead of white bread (amazingly fluffy). 2. I used spinach instead of ham. 3. I mixed the onions and mushrooms together. 4. I added gruyere to the cheddar (also I used Cheddar from Borough Market/Neal's Dairy Yard) and it was DELICIOUS. This was an amazing recipe. I studied many others that called for half and half and in all seriousness didn't feel like I missed a thing without it. I served this with Whole Foods 365 Maple Sausage Links and Smoked Salmon Nova and everyone seemed pleased. Rather than put the meat in the strata.

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31 users found this review helpful

Reviewer:

vanessaknows

Reviewed: Nov. 27, 2009

I've made this many times. I double the onion and diced it very fine and chop up my fresh mushrooms and fry together in one T. butter until onion is just limp. I top this casserole with fresh tomotoes and sprinkle on Tabasco sauce. Yum....

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8 users found this review helpful

Reviewer:

SANDJEAN

Reviewed: Nov. 7, 2009

This is a great recipe. You can vary the ingredients easily: sausage, spinach, etc. When I make this, it disappears! It's a good brunch recipe plus a great way to utilize stale bread. It works as a supper dish, too, with no complaints.

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8 users found this review helpful

Reviewer:

Martin Sparks

Cooking Level: Expert

Reviewed: Aug. 24, 2009

I really liked this, and so did my guests. The preparation was easy the night before, and it baked in the time suggested..I served it in the morning with a little mixed fresh fruit. I will definitely make this again. Thanks for the recipe.

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8 users found this review helpful