Very easy, make ahead and tasty too! This is one of those recipes where you can customize it to suit your taste - add onions or other meats & veggies if you want. I made this for Faceless Frenzy July 2012. Thanks for a good recipe to eat and photograph.
Wonderful basic recipe, I increased it to serve 12, added green onion, green and red peppers chopped, and some chopped tomato for color and extra taste---got all rave remarks. Would be good with any meat or veggie additions. It baked in the time alloted, and I added 15 minutes "rest time" before slicing into servings. LOOKED as good as it tasted, another star:)
Not a bad egg and sausage casserole however I wish I had put some veggies like onion garlic and maybe spinach to give it more variety. I would also recommend using breakfast sausage with herb seasoning for better flavor. Also if using a deep glass baking dish adjust cooking time accordingly. I added 30 more minutes. I might use a 7x11 next time.
It was easy and delicious. I even cheated - I made it in the morning so it didn't get the night of soaking. We still enjoyed it and cooked up great.
This is a good casserole! I have made it twice. The first time I refrigerated it overnight before cooking. The second time I let the egg cheese and milk mixture set while I fried the sausage. Then I added the sausage after I cooked it and popped it in the oven. Both ways turned out fine.
Great recipe! I've used this one for years. We messed up one year and bought maple sausage instead of plain and have been using maple since!
I added pieces of bread to cover the bottom of dish which soaked up the milk mixture. This added volume to the casserole.
I was really disappointed by this recipe. I followed it to the letter and it came out squishy with the nastiest spongy texture. The flavor was good but the texture ruined it. I would suggest using less bread or no bread at all because it seems that's where the gross texture came from.
I was asked to make a brunch featuring this casserole because my friends love this dish. However to help with calories I use pre-cooked turkey sausage. I also enjoy adding sautéed crimini mushrooms. The absolute best part of this casserole is making it the night before and baking it in the morning so the entire house smells delicious.
