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Way too much milk , I put half that with 10 eggs and still wasn’t done in a hour , took extra 30 mins to finish
This was good but I wish I’d used breakfast sausage instead of Italian sausage. I didn’t use the optional mushrooms or tomatoes . I prefer breakfast casseroles with bread rather than potatoes even though I’m a real potato lover. May the mushrooms and tomatoes would give it more flavor.
Holiday staple in my family for 30 + years. Jones’ bulk pork sausage works very well in this recipe.
All I can say is my family LOVED it.
I took this breakfast casserole (only added Jimmy Dean sausage) and it was a definite crowd pleaser at our work potluck breakfast today. I used shredded sharp cheddar with Philadelphia Cream Cheese- 1.5 packages- I think that gave it an extra zing.
Can you make this recipe in a bundt pan?
Hi, Adri! Emma here, managing editor. You’d need to increase the cooking time to make sure the middle is cooked through, but I think it should work ok! Start checking it after an hour by inserting a toothpick in the middle; when it emerges clean with no raw egg, it’s ready! (though be careful not to confuse the raw egg with gooey cheese!). Also, if you were planning to unmold this from the bundt pan, I’m not sure how well that will work. I’d recommend serving it straight from the bundt pan. You could possibly try lining the pan with foil before baking so that you can easily unmold and remove the foil? Good luck!
Would this casserole work well if it were frozen after being assembled? Has anyone tried that yet?
Hi, Felishia! Emma here, managing editor. We haven’t tested out freezing this casserole unbaked. My gut instinct is that it would work better if frozen AFTER baking. Good luck!
PLease tell me can this be doubled. If so how long and what temp to bake?
Hi Mary! Emma here, managing editor. You could definitely double this recipe and bake in two separate 9×13 baking dishes. Cooking time would be the same. I’m not sure if you could double and bake in one dish — my fear is that the dish would overflow. If you try it, place a baking sheet under the baking dish to catch any drips. Start checking it after 1 1/2 hours and continue baking until a toothpick inserted in the middle comes out clean (no raw egg; though be careful not to confuse raw egg with gooey cheese!) Enjoy!
Has anyone ever done this with wheat bread ? Is it just as good ?
Yes, Emily…any bread is great. I almost used a multi grain that the bakery had day old but their country white was only $1 so that won!
My husband LOVES this stuff, (only we don’t add the veggies or onion powder because he would disown me!, lol) nor do I add the mustard but I do add garlic powder and oregano! And instead of sandwich bread I use crescent rolls that have been cooked and cubed! Holy cow it’s good! It gives it almost a sweet savory taste!
I made this just before Xmas. I didn’t have access to spicy Italian sausage so I used Clonakilty black pudding. I’m Irish! I crumbled it over the dish. My god…it was so tasty.
We prepared this the night before Christmas, subbing bacon for the sausage and refrigerated it over night. Baked it about an hour before our gusts arrived. It was fabulous and lots of compliments. Will make it regular for Christmas brunch.
Ever since finding the basic recipe (called “French Toast Casserole”), I’ve been cooking variations as my whimsy strikes.
For the breakfast potluck at work on Christmas Eve, I made a “Ham And Cheese On Rye” casserole.
The bread was equal parts Jewish rye and dark rye.
I soaked that in the egg-milk mixture (with a tablespoon and a half of grainy mustard) overnight and folded in a pound of diced ham and a pound of diced smoked Gouda cheese.
Baked at 350° in a casserole pan for 45 miuntes, wrapped it up in foil, and took it to the potluck.
Brought back an empty casserole dish.
The rye flavor was pronounced and gave the dish character. The mustard was a note in the background, and was just right. Both the ham and cheese came through nicely and didn’t overwhelm.
I will be making this again, and may try making a Reuben casserole in the near future.
Made this today and it was amazing! We have some leftovers. Can we freeze them or just put in fridge? Thanks!!
Hi Wendy, I think you could freeze or refrigerate this for leftovers.
I made this tonight and it was very tasty. Hubby really liked it. Instead of using a oblong casserole dish I baked it in the 4 quart stainless steel saute pan that I cooked the sausage in (I added some fresh chopped onion to the sausage when cooking it). I drained the fat but didn’t wipe the pan out and it was enough to coat the pan with oil. (It did however, need 15 – 20 minutes longer with the one pot dish). I did add 2 freshly copped Roma tomatoes and a cup of sliced mushrooms. Thank you Elise!
I have a similar recipe from a B&B my Moms friend owned in Ocean Grove Nj ! The key to this dish, I think, Is mixing it all, bread and cheese too, with an electric mixer, kitchen aid . I did it both ways, and the mixer just improves the taste !! This recipe is a winner, My Christmas morning tradition !!
We’re trying to reduce carb and trying not to use potatoes or bread. Is there some other carb friendly veggie or something to use instead?
Hi Sue, you can make a frittata! Or something like this zucchini noodle casserole: http://www.simplyrecipes.com/recipes/cheesy_baked_zucchini_noodle_casserole/
Thank you….love my spiral zucchini maker and will try that!
this sounds so easy & yummy. (can i use gluten free bread & add chopped olives?)
Hi Pam, I haven’t tried making this with gluten-free bread, but it should work. Also, chopped olives would be a great addition!
Is there a nondairy version? My husband can tolerate Swiss, but not even half that amount of milk. Would almond milk give a reasonable result? No nut allergies in the family, thank goodness
Ginny, if your husband is lactose intolerant there is lactose-free milk that is delicious. I use it in all my cooking where milk is included and it works great.
My sister-in-law swears by this recipe. I’m going to make this for Easter Breakfast at church. I will follow advice and use less milk (heavy cream sounded like a good substitute), as I worry about it being soggy in the middle. Also, would prefer to use hash browns (frozen, I presume) as suggested, but wonder how much?