When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast.
Long time recipe in our family. Used cream of chix and cheese for the soup, and also used Turkey sausage-don't know the difference! SO good, ALSO A MUST**put some soft goat cheese on top right before baking. Everyone said it "Made" the dish. Almost too easy to be this good! Rave reviews from all that ate it!
Read MoreI've been searching for a really great breakfast casserole for many months now. This recipe was good, but not great. I followed the recipe exactly as written; which is what I typically do the first time around so I can give the recipe a fair review. It was easy to make and the ingredients are typically readily available without a special trip to the grocery store. Since most egg casseroles contain a lot of fat, I'm always expecting a rich and decadent taste that is filling and satisfying....a real comfort food that allows the preparer to get the prep work out of the way the night before so a relaxing morning can be had. Yes, it was nice to get all the work out of the way the night before, but unfortunately, this recipe didn't really meet my high “taste” expectation (maybe I’m simply setting the bar too high). I guess I'll have to keep looking for the "perfect" egg casserole.
Read MoreI've been searching for a really great breakfast casserole for many months now. This recipe was good, but not great. I followed the recipe exactly as written; which is what I typically do the first time around so I can give the recipe a fair review. It was easy to make and the ingredients are typically readily available without a special trip to the grocery store. Since most egg casseroles contain a lot of fat, I'm always expecting a rich and decadent taste that is filling and satisfying....a real comfort food that allows the preparer to get the prep work out of the way the night before so a relaxing morning can be had. Yes, it was nice to get all the work out of the way the night before, but unfortunately, this recipe didn't really meet my high “taste” expectation (maybe I’m simply setting the bar too high). I guess I'll have to keep looking for the "perfect" egg casserole.
Long time recipe in our family. Used cream of chix and cheese for the soup, and also used Turkey sausage-don't know the difference! SO good, ALSO A MUST**put some soft goat cheese on top right before baking. Everyone said it "Made" the dish. Almost too easy to be this good! Rave reviews from all that ate it!
I changed it slightly; I sized it down to 4 servings (which still made plenty), I used ground venison, wheat bread and didn't add the chickien broth. My husband, who hates egg bakes, had two large helpings and asked to have more the next morning. I will use this often!
I really liked this. I think the cream of mushroom soup is the key...plus I added extra mushrooms and also added sausage. It got rave reviews.
Great! Very tasty. I cooked it in an 8x8 pan and came out thick. My husband and son ate all of it as soon as it came out of the oven.
I prefer other recipes without the soup mix. My family did not like the consistance and prefers a more fluffy egg casserole. This is a great make ahead dish though.
A little bland and a little too much sausage. I think a pound would be plenty. and I think it needs jazzed up with some peppers and onions.
