Reviewed: Jul. 14, 2008

I am a school teacher and made this for a staff brunch--only crumbs remained. I think I handed out 15 copies of the recipe. It was very easy to make and was so good we had it for dinner the next week...my three small boys loved it!

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Leanna G


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Reviewed: Jul. 8, 2008

Thought there was a bit too much bread in this recipe, otherwise was pretty good. The buttery, crispy topping was Really Yummy!

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Bailey75

	Cooking Level: Intermediate Living In: Hutchinson, Minnesota, USA
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Reviewed: Jun. 19, 2008

I did not care for this.

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marcy


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Reviewed: May 2, 2008

Quick and easy to throw together, made it for Christmas morning and everyone loved it!

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Sweetooth

	Cooking Level: Intermediate Home Town: Morgan Hill, California, USA
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Reviewed: Apr. 15, 2008

I made this recipe for a family brunch. It got rave reviews from all! I did change the recipe a little. I used 8 slices of toasted bread cubed, 2 and 3/4c of milk, and 5 eggs. I baked it for 1 and 1/2 hours at 350.

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PaulaMN


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Reviewed: Apr. 12, 2008

I took this recipe to work and everyone loved it! I altered the recipe slightly simply because of what I already had on hand. I only used 14 slices of bread because that's all I had. I used sliced deli ham instead of cubed and replaced the swiss cheese with an italian blend. I'm making it again this weekend for my husband to enjoy!

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alakers


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Reviewed: Mar. 30, 2008

This recipe was very good! My husband said with his first bite while his mouth was full: "...this is really good!" and went back for seconds. We both did. I made the recipe for 4 but added one more egg with a little milk and onion powder. Otherwise the bread chunks were somewhat dry. This recipe is a keeper!

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Keri E.

	Cooking Level: Intermediate Home Town: Peoria, Illinois, USA Living In: Camas, Washington, USA
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Reviewed: Mar. 24, 2008

I also subbed out the corn flakes and onion powder for the fried onions- everyone liked it alot- the bread really did soak up the egg- and it all cooked up fluffy- I was nervous taking it out of the oven, it looked like the middle was not done, but it was- everyone loved it- I did add a bit of dried mustard to the recipe. came out awesome- everyone has asked for it again

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VDK Battlefield Gourmet


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Reviewed: Mar. 23, 2008

Very easy to make, and a huge hit on Easter morning. I added about 1/2 the required amount of swiss (we didn't have enough on hand), and it was still delicious. It is probably even better with the appropriate amount of swiss. Highly recommend.

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workingmom

	Cooking Level: Intermediate
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Reviewed: Feb. 28, 2008

I'm always interested in trying different breakfast casseroles and was happy to prepare and eat this one! Simple to prepare.

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Kim O

	Cooking Level: Expert Home Town: Sauk Village, Illinois, USA Living In: Hobart, Indiana, USA
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Reviewed: Feb. 27, 2008

I think there was maybe too much bread, and it was a little eggy for me, but I think both of those are just personal preferences...I'll definitely be making this again, thank you!

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soapscrubs

	Cooking Level: Intermediate Home Town: Albany, New York, USA Living In: Latham, New York, USA
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Reviewed: Feb. 21, 2008

Iused this recipe for boxing day and everyone loved it. It was used again at a due I was having and now everyone wants the recipe to have for their own use.

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Liz


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Reviewed: Jan. 1, 2008

This is our favorite breakfast casserole. The others, with sausage, seem too greasy to me. We halve the recipe and make it for Christmas morning. To the egg mixture, I add Worcestershire sauce, Tobasco sauce and some mustard powder. Instead of onion powder, I finely dice 1/4 cup onion and sprinkle it on with the ham and cheeses. We love this!

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Karen

	Cooking Level: Intermediate Home Town: Quesnel, British Columbia, Canada Living In: Shrewsbury, Massachusetts, USA
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Reviewed: Dec. 27, 2007

I have made this recipe for years putting in various fillings. I prefer it with 6 more eggs. This creates a firmer but not too firm quiche like casserole. Without the extra eggs, I found this version tasting more of the bread. I use very cheap bread which due to the air in the bread makes the caserole very light. I also have just pulled off the crusts and then made several layers of ingredients and egg mixture. I think it mixes better and the top is neater. I put sides like bacon, salsa, tomato, avocado, ham, red pepper, etc on the table and everyone can make their own favorite.

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Izzy Cooks

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Dec. 24, 2007

I have made this dish several times over the past 7 years, but decided to comment on it now because of what I made it for. I made this for a brunch where I am going to school, and they all wanted the recipe and commented on how good it is. I like it because it is easy to make and tastes really great, although I use montery jack and colby cheese with the cheddar cheese. Turns out really great, and I usually buy a ham steak for the meat. I will continue to use this recipe for years.

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CLINTS


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Reviewed: Nov. 23, 2007

I really enjoy making this for weekend visitors. It's easy to fix it up the night before & then cook in the morning as everyone is getting started for the day. I typically serve it with fruit. It's very tasty and leftovers heat up well.

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KIMLEI

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Bloomington, Minnesota, USA
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Reviewed: Nov. 2, 2007

This was made at a Friday Bfast Club we have in the office - it was so good I immediatly asked where the recipe came from. This is a keeper!

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Jenn


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Reviewed: Oct. 28, 2007

I too used French's onions for the topping and it was quite yummy...this is nice and hearty and perfect for a brunch.

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Gracehatter

	Cooking Level: Expert Home Town: Columbus, Ohio, USA
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Reviewed: Sep. 25, 2007

I added onions and green peppers, still need more flavor, maybe because I used low salt ham.

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lumarga

	Cooking Level: Beginning Home Town: Manati, Manati, Puerto Rico Living In: Weston, Florida, USA
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Reviewed: Aug. 15, 2007

Made this for a brunch, and I was just not impressed, sorry to say. Our guests liked it ok, but I could tell it wasn't knocking their socks off. I liked the ease of assembly the night before, but I found it took much longer to cook than the recipe stated to get the doughy quality out of the middle. Which then made the top really crunchy. The swiss flavor was nice, but it just seemed to be lacking to me, even in texture. Possibly the addition of some onion, mushrooms, more spices? I might try again with some changes. Thanks!

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JC66


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