Sunrise Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 16, 2015
First - this was very good! I only want to criticize the recipe. 1. The list of ingredients says "Ground Breakfast Sausage" and then in the instructions it says "Arrange sausages ... turning links" - it doesn't really matter but there should be consistency. I used links (that's what I had on hand), took the skin off before cooking and cut them after coking. Ground sausage, crumbled would have been better - able to be more evenly distributed in the mixture. 2. The amount that comes from all these ingredients will overflow the "13-in. x 9-in. x 2-in. baking dish" and a larger one should be specified. This is important because you don't want to be pouring it and find out then that it won't fit. 3. The baking time of 30 minutes is grossly insufficient. I wasn't doing the refrigerate overnight thing and so the mixture was room temperature and it still took over one hour to get done. So, again, this was very good. No one had to be forced to eat it and it was all eaten.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 5, 2015
I liked the recipe as is. I used Johnsonville's precooked breakfast sausages and halved the recipe which took 40 minutes to bake.
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Reviewed: Dec. 15, 2014
Perfect and delicious! Brought it to a work brunch and everyone asked for the recipe. I used ground sausage (Jimmy Deans Country Style) instead of links. It took me closer to 80 minutes to bake through. I'd definitely make again.
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Reviewed: Feb. 5, 2015
My husband loved these eggs. I made with ground pork instead of sausage. I did not let sit overnight. The next time I make it I am going to omit the potatoes. I would rather have crispy hash browns on the side
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Reviewed: Mar. 1, 2014
It was very delicious. I made it the morning of the meal rather than the night before. Added a teaspoon of nutmeg. I was wondering how much cheese to put in as it is called for in step 2 but does not have any quantity called out or type. I went with 1.5 cups of a fat free cheddar and topped the whole thing off with fat free sour cream. I would make it again in a heartbeat.
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