Make Ahead Breakfast Casserole

Made this for the guys down at the firehouse and they all loved it. Made a few alterations though. Used 6 eggs instead of 4. When I was browning the sausage I added some fresh mushrooms and half of a yellow onion to the mix and sauteed them. Also I added half a pound of thick bacon. We love meaty breakfast. I also added a little extra of each type of cheese. Next time I make this I will add sliced jalepenos to spice it up a bit. Definitely recommend giving this a try.

This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.

When preparing this dish I sauteed fresh mushrooms with onions and garlic instead of using the canned mushrooms. This dish is a big hit with my family.

My new favorite breakfast casserole. It has such a great flavor. I replaced all the ingredients (eggbeaters, LF milk, LF soup, LF cheese, turkey sausage) with their lowfat, healthier counterparts and it was delicious and actually pretty healthy when you change out those ingredints. I've already made it twice in 2 weeks. I can't wait to share it with others.

Kudos! I got rave reviews when I made this for a broker open house. Only change was I used fresh sliced mushrooms. I did an extra 2 eggs because mine were small and the pan was a tad larger than called for. Smelled wonderful cooking. Agents said that it had a great flavor and one who used to run a B&B said it was better than hers and not as heavy tasting. Great as a leftover, too. Make this and you will not be sorry!!

This dish was awesome, or in other words DA BOMB! I recommend using Pepperidge Farm dry stuffing mix (cubes) and adding some crumbled bacon along with the sausage. Of course also, I recommend Jimmy Dean Hot sausage or Tennesse pride spicy sausage. Also, you can add whatever else you like to make it an even bigger success. I plan on added onions the next time and may make a small one for myself and a large one for my family to enjoy!

thanks for the FANTASTIC recipe! i served it at my baby's church dedication lunch and got rave reviews. the only changes i made were very minor and i 99.99% stuck to the written recipe. i did use another reviewers tip by adding more seasonded croutons. i think i maybe added 4 cups. i threw in some bacon and used sharp white cheddar and some swiss. i also used fresh mushrooms. it sounds like i made alot of changes, but not really. the seasoned croutons, spinach, and mushrooms were AWESOME! this is definately THE best breakfast casserole and so handy because you assemble it the night before.

So many breakfast casseroles call for cream or half-and-half, which I never have on hand. But I ALWAYS have a can of cream of mushroom soup in the cupboard. For that reason, this recipe works really well for my family. I tend to use stuffing mix instead of croutons. Tastes great!

I thought this was good for a breakfast casserole. A tip for those who thought the bottom layer of mush was unappetizing: Put the bread crumbs or croutons on top, then bake. Same ingredients & amounts, just put cubes on top. This will allow them to get browned and make a slightly crispier texture, than on the bottom. Just save a sprinkle of cheese to put on top of cubes, and you can broil for a minute or so after baking for a nicer crunch/texture. One more hint: Use a pre-made pie shell. Load the ingredients, minus the croutons, and simply bake. This will solve the problem of mushy croutons all together. :)

I took this to a church brunch & the flavor was great but it was kind of soggy. I'm afraid it needed more time to cook. I will be making it again Christmas morning & will see how it is w/ additional cooking time. I did make this again, adding an additional 15 minutes & it was much better!

I made this for my office Christmas brunch and it was the favorite for everyone . . . and the most talked about. Everyone wanted the recipe. After reading all of the reviews, I did tweak the recipe as follows: used 3 cups of seasoned stuffing mix for the croutons, used 2 lbs of sausage (1 spicy and 1 maple), only used 2 cups milk, used fresh spinach (sauteed), used fresh mushrooms that I sauteed with a white onion in butter, used Swiss cheese instead of Monterey Jack, omitted dry mustard and parsley. I will definitely be making this again . . . and likely cutting it up into pieces and freezing it for quick breakfast (or dinner). YUM!!!

Big hit at our house. I omitted the small can of mushrooms because my husband doesn't like them. He knew the recipe called for mushroom soup but agreed to try it anyway. He had seconds today and I'm sure he'll have leftovers tomorrow. The seasoned croutons made a delicious crust and the presentation was attractive.

This was the rave of our Christmas morning -- my entire family devoured it, and kept eating the leftovers throughout the day. Based on other reviews, we used fresh mushrooms with which I sauteed some sweet onion. I also used swiss and white cheddar for the cheeses, because we prefer swiss with mushroom and spinach flavors over the Monterey Jack as the recipe was published. I upped it to 6 eggs, then it looked like it was going to be too much for my pan, so I added another can of mushroom soup, another cup of cheese, and split it into two pans -- one with sausage, one with bacon. I upped the temp to 350 and baked about an extra 15 minutes. They both turned out beautifully! Next time I'll look for a sausage spicier than the "country sausage" I used, otherwise will make just as I did this first time.

Made this for a sunday brunch. Used some of the suggestions from others but tweeked it a bit too. Used 8 eggs not 4- used 2 - 5.5 oz bags of croutons. Added 1/2 lb of bacon and sauteed onions which I cooked with fresh mushrooms. Baked it for a little over an hour and it set up and held its shape well. I think the original recipe would be a bit runny without adding additional eggs and increasing the croutons. I would make it again in a minute....there was none left and received many compliments on the dish.

This recipe was amazing!! I was a hit for my sunday football brunch! I tweaked it a little by using stuffing bread cubes instead of croutons. I also used fresh mushrooms and fresh spinach. I added about a half of back of bacon which I cooked, then crumbled and sprinkled over the top of the sausage as I was layering. I added about twice the amount of cheese because my family loves it and eliminated the dry mustard because I didnt have it around. I also used 6 eggs instead of 4 because I was using smaller eggs. The fresh spinach and mushrooms gave it a fresh taste and the bacon added a great savory kick! I made this the night before and popped it in the oven about an hour before the game. By half time it had cooled and everyone was eating. There was not a crumb left!! I will definately be making this for thanksgiving breakfast, its so convenient because you can put it together the night before I think next time I may chop up some fresh basil and shallots and add that into the mix as well. If you like a hearty savory casserole this one is a winner!

Made this according to directions and was very disappointed. Far too much liquid and croutons turned to mushy globs. Won't be making this again

Delicious. I agree with other reviews that even after letting it "warm up" on the counter before baking for 30 minutes, it still needs 10-15 minutes more cook time. But it's awesome and a more "refined" breakfast casserole. YUM.

This is a great recipe. I really didn't make a lot of changes, but I did end up using both fresh spinach and mushrooms, which I think added some great flavor. It was still pretty watery after 55 minutes, I could probably leave this in more like an hour and a half.

Delicious! I actually made this in 2 muffin pans for individual servings and it worked out perfectly!!

I make this everytime my coworker and I are to bring in breakfast for the office. It disappears SO fast. The only changes I really make are less milk (I use only 2 cups) and I substitute 1 can green chiles (drained) for the mushrooms (I just don't like them). GREAT and easy recipe.

I made this for my breakfast club everyone loved it and wanted the recipe so I sent them to Allrecipes.com I did add the onion and some bacon which I browned frist then added to the susage also used mushroom with roasted garlic soup. it was all good.

It was delicious but my cardiologist (a fellow cook) took one look at the ingredients and turned a pale greenish hue and seemed to have lost his once lively talent for discourse on matters cuisine.

THIS RECIPE WAS FAST & EASY!!! BEING ABLE TO PREPARE IT THE NIGHT LEAVES YOUR MORNING FREE!! **I ADDED A FEW MORE EGGS, USED TEXAS TOAST CROUTONS, & USED SPICY SAUSAGE FOR ADDED KICK! NEXT TIME I WILL ADD SOME ONION- TRY & ENJOY!!

I love this recipe. I have made it several times....most times for meat eaters. On Sunday I decided to make it Vegan style, I just substituted the meat with Vegan meat crumbles, used "fake" egg whites (used 8 instead). I used the new shredded Vegan cheeses they now make. I also used fresh spinach & fresh mushrooms & sauteed them. I used extra croutons (about 3 cups) so it wasnt so runny. It came out wonderful! Even the meat eaters in the group loved it!!

AWE-SOME! I took this to a church breakfast this morning and it was gone in a flash. I had multiple people come up to me and ask for the recipe. The spicy pork sausage and addition of mushroom soup are what I really think put it over the top. The slight changes I made are as follows: * Added an extra egg. * Omitted the mustard (hate the stuff) and subbed in some onion powder, white pepper and crushed black pepper. * Skipped on the canned mushrooms and instead used some thawed chopped broc. * Used low fat mozzarella in place of the monterey because the grocer was all out (go figure). THANK YOU FOR SHARING! :)

Perfect recipe! I did use one reviewers suggestion and added bacon. SO GOOD! I also would cut back on the spinach next time. I'm not sure if I didn't mix it enough, but there were some areas of the casserole that were a little too spinached out. :) I also brown the sausage with onion and used fresh mushrooms as well. It's easy to make-ahead for a no-fuss breakfast for guests...I just pop it in the oven and wait for the rave reviews to roll in. :)

I used various vegetables instead of sausage (zucchini, peppers etc). This was so convenient and delicious!

Prepared exactly as directed with egg whites and skim milk. I was worried it would look icky without egg yolks - no problem! Mine took closer to and hour and a half to set in the middle. Delish! Everyone loves and was happy it was a healthy breakfast unlike many casseroles. THanks

The only reason I didn't give this a 5, is because it has just a bit too much spinach. I will make this recipe again but cut down the spinach to maybe half of the recommended amount.

I liked this recipe, I used fresh mushrooms, pre-cooked turkey sausage crumbles (great time saver), and added onion which I did not pre-cook. I am glad I did not pre-cook them because it gave the dish some texture. While the flavor was GREAT I can't say I was into the soggy croutons. I will make this again but will put more thought in the texture. I love texture if you could not tell :)

I made this for New Years Day brunch at a ski house and it was a big hit! I took suggestions of others and sauteed fresh creminis, instead of using canned mushrooms, half and onion, and 3 cloves of garlic in some olive oil. I also used 2 cups of milk and 7 eggs, since I had more people to feed. Everyone loved it!

Made this for work, doubled recipe for 20+ people, they liked it personally I wish I could have found un-seasoned croutons.

Awesome! I have made other make ahead breakfast style casseroles and this is hands down the best one! Added 2 eggs, omitted the mushrooms and I used garlic croutons. Amazing!

This is SUCH a good casserole!! It has all the great breakfast ingredients thrown into one casserole. I've made this many times! It's great for when my husband has a breakfast at work and needs something other than muffins, fruit, etc. This is great served with coffee cake and coffee - YUM!!!

I followed the other revisions such as fresh mushrooms, 6 eggs, 2 cups milk, added some chopped green bell pepper and onion to the sausage (I used regular Jimmy Dean).... used 2 - 6 oz bags of garlic cheese croutons on the bottom, and added a splash of worcestershire to the egg/spinach/cheese mixture in my mixer. I baked it for about 70 minutes to make sure it was firm in the middle. Absolutely the BEST breakfast casserole I have ever eaten. I renamed it Christmas Morning Souffle and shared the recipe with my friends and family! (I did tell them I found the recipe here).

I did what Blondie410 did but used fat free milk. I used cubed stuffing instead of croutons and doubled the spinach. I used Campbell's 98 per cent fat free cream of mushroom soup.

Excellent dish, we make this one each year for Christmas morning. Love having a "gourmet" like breakfast and not missing any of the Christmas fun making it. We follow the recipe and have rave reviews each year.

Tried it today. Not to my liking.

My family loved this. I used regular Jimmy Dean sausage that I had on hand instead of spicy sausaage and then sprinkled a little red pepper flakes over the meat layer. It was perfect and I had more control of how spicey it was. It was a big hit.

I cooked this in my large muffin tin to make individual servings. Froze the leftovers. Perfect for small families

It turned out PERFECT! This is the first breakfast casserole that is even worth considering making twice. I've made so many that were blah, but this was DELICIOUS! Thank you for posting. I used 8 eggs, 2 cups of skim milk, sausage and bacon and large generic garlic cheese croutons. I mixed it all together in bowl before putting in dish. I increased temp to 350 for 60 minutes.

I made this last night for a church breakfast today. I used Pepridge Farm Seasoned crotons (stuffing, one of the recomendations mentioned this) and 2% milk and 2% Cheese (Sargentos Chedder and Jack). I also used Campbell's Low Fat mushroom soup and 16 ounces of cooked portobello mushrooms. It was excellent. Everyone mentioned how good it was. There was about 20 people. I made two 9x13 pans. Cooked for one hour. GREAT!! Thank you Shannot Marie!!!

Superb and super healthy casserole. I used fresh spinach and added garlic salt and black pepper to taste. I used turkey sausage and whole wheat bread instead of croutons. It was delicious.

I made this recipe exactly as stated, but when I realized my mother did not have croutons in her kitchen and I was not about to run to Safeway on Christmas Eve at 5pm, I decided to substitute with stuffing mix. It was all I had. Unfortunately that substitution caused the entire dish to taste verrrry stuffing-y and anyone who dished out a piece of casserole had to leave about half the crust behind to be able to taste the cheese and meat etc! But that was my fault, I would love to try this recipe again with croutons or my own homemade croutons. Aside from this minor issue the casserole was delicious. I cooked and drained the sausage then sauteed sliced mini portobello and button mushrooms with a very small onion... YUMMM. This is a keeper and I cant wait for the next time I make this!

Great, easy recipe. Made it Christmas Eve for Christmas brunch. Like others, tweaked it a little...used 5 jumbo eggs, 2 c. milk, no mushrooms (sister doesn't like mushrooms), seasoned croutons. Had a list of ingredients, but couldn't find the recipe, so I layered the croutons on bottom, layered cooked sausage & chopped onions on top (used 1.5 lbs spicy & .5 lb regular), layered spinach, poured egg mixture on that and they layered the monterrey jack and cheddar on top... baked 325 for 1.5 hrs...had a layer of alum.foil on most of the time..took off toward the end... turned off oven and let it sit in there for about 20 min. 'til I served it... it was WONDERFUL!!! served with fruit and warmed flour tortillas....

Easy to make for a potluck at work. Texture of it made me rate it lower. Tasted good though. I followed the recipe with the exception of sauting fresh mushrooms instead of using canned.

this is a great recipe i made it for a party for work and EVERYONE loved it very easy and delicious

Very good..served it at a brunch and everyone loved it!

I always make this casserole for my MOPS meetings. I love the fact that it has Spinach in it. It is also awesome that you can make it the day before, which is vital for a busy mom!

Made this for breakfast, prepared it the night before and baked it in the morning. I didn't use croutons or cream of mushroom soup. I also used ham instead as I had a lot leftover from a ham dinner. My family loved it!! My husband says we should make it when we have family stay over or Christmas morning. Easy way to slip veggies into food, I used fresh spinach and green peppers. Baked up perfect for me, not dry at all. This is a great recipe! Served with some biscuits, delicious!! Thanks Shannon!

I've been making this for years. The first time, I made it for our office & used spicy pork sausage...it was a hit so I've used it every since. I have also made it with chopped canadian bacon and chopped, fully cooked link sausages such as smoked sausage or polish kelbasa. I have also added chopped onions &/or bell pepper to the pork sausage while browning too. I have never used ground beef but I think it would be good if you seasoned it very well. I have always said I am going to make it with several meats together, but just haven't done it yet. Hint, always use large size croutons (texas style) & the bottom will be more crusty and makes it easier to serve. It has since become my favorite to make for families when there is a death in the family. Everyone always takes food, drinks, desert but breakfast is often forgotten. Put it in a tin, cover with foil, and write the hitting directions on it and deliver. I also not on the foil that it reheats very well after cooking. For large families, I will usually make two and just do a different meat in each one in order to change it up. You don't have to pick up your dish later, and they can throw the tin away after consuming. Great recipe that you can easily alter to meet different needs & taste! Try it!

OH, man! I took this to a mom's group, and had to bring the recipe to the next meeting! The addition of spinach is awesome. Very easy and the best tasting breakfast casserole that I've eaten.

I made this for a retirement breakfast at work (because my co-workers are my willing guinea pigs!). They absolutely loved it! I made two casseroles--one with turkey sausage, the other without meat--and they were completely devoured! I used egg substitute, turkey sausage, reduced fat soup, and 1% milk with wonderful results. This recipe was extremely easy to assemble the night before my event and pop into the oven in the morning as I was getting ready for work. I have had a bunch of requests for this recipe. Thanks so much for sharing!

Very good! Used fresh shrooms & Italian flavored croutons,the big ones, not the tiny kind.

My family loves this casserole. It's so easy to put together. I used a whole 6oz bag of seasoned croutons. Changed the sausage to 1lb of bacon and omitted the mushrooms (my daughter is allergic to them). I changed the sausage to bacon because I also make sausage gravy and biscuits to go with the casserole. I now make this casserole every Christmas breakfast. Thanks for such a great recipe.

This was not very good - I expected it to be much better than it was, with all the 5-star ratings. The croutons made it soggy and it was just not very flavorful. VERY spinach-y...I won't be making this again.

This is the best breakfast casserole! I love that it is made the night before. The only changes I make are adding additional eggs (2 or 3 more) and changing up the meat portion based on what I have on hand; it's great with sausage, bacon or ham. I made it for our turn for coffee hour at church and almost everyone asked for the recipe - rave reviews by all!

This was great. I've already bought the ingredients to make it again. We brought it with us on a trip as an "already done-pop it in the oven" thing so we could spend more time with our guests. The kids were a little leary about eating it but once they tasted it, they loved it. The 7 year old had 3 helpings. I left out the mushrooms and spinach b/c I wasn't sure if everyone liked it but I'm sure it would have tasted great included. I also used restaurant style croutons which were larger and pre-seasoned. They come in 6 oz boxes and that's just the right amount to cover the bottom of your dish.

Pretty Good. I used pepperidge farm stuffing mix as the base and it turned out too "gooey" on the bottom. Will use croutons next time. I had a lot left over and it was even better on the second day.

It's yummy. I follow another reviewers suggestion about mixing all ingredients together. Thank you, that worked out perfectly. Added more breakfast sausage and less cheese. I like that it wasn't over-the-top with a ton of eggs. Great for a lighter dinner. Cut up in squares and it's breakfast on-the-go. Lots of variation with a little creativity. -thatgirl

Awesome..I sauted my spinach first w/garlic and mushrooms, let it cool then added to egg mixture. I also added 1 can cream/mushroom soup and 1 can cream of potato. (i made for 20 servings) Next time I will use only cream of potato. And use turkey bacon instead of pork sausage.

Been making this for years! Always a crowd favorite.

Excellent. Its been a hit each time I've made it. I followed the recipe exactly with the exception of adding to the cooking time maybe 5-10 minutes. I've made the recipe several times and have found the Brownberry Seasoned Croutons to be the best. In my opinion the seasoned croutons really add flavor that sets this dish apart from other breakfast casseroles. Thanks for sharing!

VERY good. DEFINITELY use fresh mushrooms (I crumbled the mushroom slices with my hands to "chop" them). I also used six eggs, and Swiss for the jack cheese. Leftovers were delicious, and I melted additional Swiss on the top. I loved the Swiss so well, next time I will sprinkle more on top before baking.

I have been making a version of this for over 20 years. The difference is: no spinach or mushroom; the mushroom soup is added on the top of the casserole just before putting it in the oven in the morning; cheddar cheese in place of Monterey Jack; and diced jalepeno peppers over the sausage. I cook a full hour and let set at least 10 minutes before serving. Leftovers can be frozen for later. This version is just as good, just a bit different.

Very good--one of my guests had 3 helpings! Instead of seasoned bread crumbs, I used seasoned dry stuffing mix (cubes). I also used reduced-fat sausage so there was very little fat to drain off. The spinach is an unusual ingredient and is really a wonderful addition. I will make this one again. Thanks for sharing, Shannon.

I loved this... my only complaint would be that the croutons did make it soggy. I wish I knew a way to avoid this. However, it is still an excellent meal and my brother and husband both ate several helpings.

Worked out really well.. I used fresh mushrooms, and also added broccoli. Seemed you could add most anything. A great, easy recipe!

Made this recently for a Father's Day brunch, and it was a huge hit. Everyone loved it, raved, and helped themselves to seconds (a couple of people had thirds)! So easy and just irresistably good. I highly recommend. I served this with a big fruit salad, toasted bagels, and a few different spreads. I used egg substitute, reduced-fat soup, and skim milk to make this a bit healthier, but I wasn't able to find the reduced-fat cheeses or sausage (I guess the store was out). I'll definitely be making this recipe again.

This is a great recipe very filling. I made a few changes: I used Jimmy Dean Hot breakfast sausage which gave I think gave it a good taste. I used fresh instead of can mushrooms like someone else suggested. Next time I make it I will fresh instead of frozen spinach. I left out the croutons because I'm trying to eat low carb. I used 5 whole eggs and one egg yolk because the four egg and milk mixture just seemed too milky. All in all it turned out get. I think the cream of mushroom soup gives it really good flavor. I will definitely make this again.

Excellent!

this was incredible. I scaled it for 40 people and it was delicious. it did take probably about 10 minutes longer (and at 100 degrees higher) to cook it than the recipe calls for, but everyone wanted the recipe and it was melt0in-your-mouth good. Perfect consistency and I can't remember when I have had a better breakfast casserole.

Recently my in-laws descended on us and I gave this a try. What a HUGE success. It was healthy, delicious, easy to make and the leftovers microwaved nicely so there was no effort feeding my mom-in-law the next couple of days. And I'm looking like a star "for going to so much trouble".

Delicious and easy; which is my motto! Added two extra eggs as recommended by another reviewer. This is definitely rich and will be saved for the holidays. Very surprised that my mom and husband squirreled some away for lunch the next day (considering it was a breakfast casserole), but it was very good!

I made this for my new years brunch and it was a total hit! I'll make this again for sure!

This is soooo good. I have made it many times for brunches and holiday parties and it is a hit everytime. YUM!

Excellent recipe! The only changes I made were using 6 eggs instead of 4, reducing the milk to 2 cups, placing the spinach frozen on top instead of thawing, and using an italian cheese blend as it is what I had on hand. Delicious!

Awesome recipe!! I will definitely make it again.

I had to omit the spinach and I only used one kind of cheese. I also used cooked chopped breakfast sausage. I also used Pepperidge Farms Herbed stuffing instead of croutons. I loved it. I wouldn't make again unless there are more people to feed because the leftovers weren't that great.

YUM. Easy to throw together. I left out the mushrooms since I had picky eaters. I bought large flour tortillas and served breakfast wraps. I also made some wraps and froze them - great for weekday breakfasts!

This was okay, what I didn't like had nothing to do with the recipe really, only next time I will make it with fresh spinach... the frozen ones just taste like raw iron, to me.

Very good. I made this for Christmas morning. Needless to say, it was a hit

This is so good! It's beautiful, versatile, and delicious - definitely worthy of a holiday get to together. My variations - I use a bigger casserole dish and enough croutons to cover the bottom. I use ham instead of sausage. I omit the spinach and canned mushrooms. I add onions to the egg/soup mixture and double the eggs and dry mustard with abt a quarter cup more milk than the recipe calls for. Then on half of the dish I add fresh sautéed mushrooms and red peppers on top of the ham before adding the egg mixture on top of the whole dish.

Excellent. Made this for the church breakfast and it was a big hit! If it is let to stand for 10 minutes before cutting, it will set and not be so soupy.

I used the Pepperidge Farm dry stuffing mix as recommended. Everyone loved this recipe!

This was a hit for brunch. I took a lot of advice from the other posts and used fresh mushrooms along with adding bacon. My two year old scarfed it down! Will make this again and again.

Perfect for a breakfast/brunch, but add in the time to spend from refrigerator to oven---at least an extra hour of time on the day of serving.

Pretty good. A little greesey, but maybe I should have drained the sausage a little more. I will make this again.

I made this today for a group of friends for a breakfast birthday celebration. I read so many reviews and was concerned about the 'soggy croutons', so decided to buy sourdough bread (which I love), left the bread crusts on, and made my own croutons from a recipe on AR for sourdough croutons. I cut them in almost 1" squares. They came out really good. I obviously had to double all the quanities, and added bacon as well, extra cheeses (no Monterey Jack available locally, so had to use a mix of cheddar, Gouda and mozzarella). I was nervous about serving this to guests, having never tried it before, and after assembly, became even more concerned, as it did not look much like the picture, so even though I had already used many more eggs, I added about 6 more with extra milk. This morning, I baked the casseroles on 350F for about 55 minutes, and I was very happy with the outcome. No soggy croutons, but slightly like a bread pudding, which I saw one guest absolutely scraping out of the pan! Our guests couldn't stop telling me how wonderful it was. Will definitely make again, and will experiment with other ingredients. Many thanks!

Way too much liquid. Found that cutting the milk in half and using 4 eggs made a big difference. taste was good.

Great dish. I've made this a few times for football tailgates and it's always a gib hit. I've used "Gimme Lean" soy sausage and no one knew the difference! This freezes well too.

I have been making this breakfast for the holidays for about 3 years now and it is wonderful. I do do a few things differently. I always use skim milk...doesn't change a thing. I also add a bit of garlic powder, sorry I don't measure. I also use the Mexican blend cheese mix and just use 2 cups, it's easier. Last thing I do differently is I don't use spicy sausage, I use breakfast sausage with sage....so good. This is a family favorite and they look forward to it each holiday. Thanks.

Terrific! Super easy, and the make ahead aspect makes it a keeper! I used pepper jack cheese, sauteed fresh mushrooms, garlic/cheese croutons, ditched the mustard, and dusted the top with onion powder. (I had the baby pouched while cooking, so cutting onions was NOT an option!) After plating, I topped each piece with shredded Parmesan. Awesome!

Wow! I used fresh chorizo for the sausage, omitted the mushrooms and sauteed 1/2 chopped yellow onion and 4 minced garlic cloves to add to the egg mixture. I had to bake it a little longer but that's probably my oven's fault. It was delicious!!! Brought it to a brunch potluck and it was gone in no time. Very easy to make, too.

This was really good. Made exactly as stated in the recipe but left out the can of mushrooms in fear the kids would not eat it. Also I didn't make it the night before - I just made it right away.

My family and I love this recipe. But I add a pound of bacon and 4 more eggs. I also omit the spinach but I believe everything else is the same and we all love it.

very very good. Thanks for the great recipe!

I don't know what I did wrong. It looked great when it came out of the oven but the croutons on the bottom were soggy and unappealing. I definitely would not recommend it or try it again.

Excellent. I'll make this one over and over again.