I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!
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I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!
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Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don't like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two.
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This was quite good! Much easier than my previous breakfast casserole. I used Sara Lee Texas Toast and a couple of extra eggs. I also used shredded chedder instead of American cheese. I only had lunch cut Black Forest Ham which I cut up and still this was a winner!!!
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As others said. This is a great basic recipe that can be altered to taste. I made it in muffin pans and cooked for about 35 minutes. That made it easy to serve and portion. Next time I will add green chilies for a little more flavor. Also, I used shredded cheddar cheese and had not liquid at the bottom. Yum!
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Recipe Group Selection for 11/8/2014 I appreciated the simplicity of this recipe and how easy it is to adjust to your personal tastes. I substituted Johnsonville sweet sausage that I had browned instead of the ham and topped with a mixture of different cheeses I needed to use up. I didn t bother to remove the crusts. It was filling and delicious - pure comfort food. This is a keeper.
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Recipe Group: Solid breakfast recipe. I enjoyed it very much. The only change I made was to add a little bit of freshly ground white pepper. I did find it a bit salty but that may be because we are not accustomed to eating American cheese. There was a little water at the bottom of the pan but not enough to concern me. I did only refrigerate for an hour before baking. Looking forward to leftovers for breakfast tomorrow:) Thanks for sharing your recipe Karen!
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Recipe Group Selection: 08 November 2014 A very good basic breakfast casserole dish. I only had 6 slices of bread so I did not cut the crust off the 6 pieces I had to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and 'Banana Plum Bread' from AR.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!
Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don't like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two.
This was quite good! Much easier than my previous breakfast casserole. I used Sara Lee Texas Toast and a couple of extra eggs. I also used shredded chedder instead of American cheese. I only had lunch cut Black Forest Ham which I cut up and still this was a winner!!!
As others said. This is a great basic recipe that can be altered to taste. I made it in muffin pans and cooked for about 35 minutes. That made it easy to serve and portion. Next time I will add green chilies for a little more flavor. Also, I used shredded cheddar cheese and had not liquid at the bottom. Yum!
Recipe Group Selection for 11/8/2014 I appreciated the simplicity of this recipe and how easy it is to adjust to your personal tastes. I substituted Johnsonville sweet sausage that I had browned instead of the ham and topped with a mixture of different cheeses I needed to use up. I didn t bother to remove the crusts. It was filling and delicious - pure comfort food. This is a keeper.
Recipe Group: Solid breakfast recipe. I enjoyed it very much. The only change I made was to add a little bit of freshly ground white pepper. I did find it a bit salty but that may be because we are not accustomed to eating American cheese. There was a little water at the bottom of the pan but not enough to concern me. I did only refrigerate for an hour before baking. Looking forward to leftovers for breakfast tomorrow:) Thanks for sharing your recipe Karen!
Recipe Group Selection: 08 November 2014 A very good basic breakfast casserole dish. I only had 6 slices of bread so I did not cut the crust off the 6 pieces I had to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and 'Banana Plum Bread' from AR.
